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Loading...A fragrant one-pot Somali rice dish layered with warm whole spices, tender chicken, sweet raisins, and vegetables. Bariis isku dheh translates to "mixed rice" and is a beloved staple at family gatherings and festive meals across Somalia.
Prep Time20 mins
Cook Time45 mins
Total Time65 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 560 kcalCalories
- 18 gFat
- 5 gSaturated Fat
- 68 gCarbs
- 4 gFiber
- 11 gSugar
- 32 gProtein
- 620 mgSodium
- 640 mgPotassium
- 85 mgCalcium
- 3.5 mgIron
- 7 mgVitamin C
- 380 mcgVitamin A
Ingredients
For the chicken and base
- 1.5 lbs (680 g) bone-in chicken thighs and drumsticks, skin removed
- 3 tbsp ghee or vegetable oil
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp tomato paste
- 3 cups (720 ml) low-sodium chicken stock
For the spice blend
- 6 green cardamom pods, lightly crushed
- 1 cinnamon stick (3 inches)
- 4 whole cloves
- 2 bay leaves
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1 tsp fine sea salt, plus more to taste
For the rice and mix-ins
- 2 cups (400 g) basmati or sella rice, rinsed and soaked 20 minutes
- 1/2 cup (75 g) golden raisins
- 1 cup (130 g) carrots, diced 1/2-inch
- 1/2 cup (75 g) frozen green peas, thawed
- 2 tbsp toasted slivered almonds, for garnish
- 2 tbsp chopped fresh cilantro or parsley, for garnish
Directions
- Rinse the basmati rice in cold water until clear, then soak in warm water for 20 minutes. Drain well and set aside.
- Heat the ghee in a heavy Dutch oven or deep skillet over medium-high. Season the chicken with half the salt and brown on both sides for 6 to 8 minutes total. Transfer to a plate.
- Lower the heat to medium and add the onion to the same pot. Cook 5 to 6 minutes until golden, then stir in garlic and ginger and cook 1 minute until fragrant.
- Add the cardamom, cinnamon, cloves, bay leaves, cumin, coriander, and turmeric. Toast the spices for 30 seconds, then stir in the tomato paste and cook 2 minutes until deep brick-red.
- Pour in the chicken stock, scraping up any browned bits, and return the chicken along with any juices. Cover and simmer gently for 15 minutes until the chicken is nearly cooked through.
- Stir in the drained rice, raisins, carrots, and remaining salt. The liquid should cover the rice by about 1/2 inch; add a splash of water if needed. Bring to a gentle boil.
- Reduce heat to the lowest setting, cover tightly with a lid (use a clean kitchen towel under the lid to absorb steam), and cook 18 to 20 minutes without lifting the lid. Remove from heat and let rest, covered, 10 minutes.
- Fluff the rice gently with a fork, sprinkle peas over the top, and re-cover for 2 minutes to warm through. Transfer to a serving platter, top with toasted almonds and cilantro, and serve hot.
Cook’s Notes
- Sella (parboiled) basmati holds its shape best for this dish, but regular basmati also works; just watch the liquid carefully to avoid mushy rice.
- For a richer, deeper flavor, substitute bone-in lamb shoulder for the chicken and extend the simmer to 35 minutes before adding the rice.
- Toast the raisins briefly in a dry pan before adding them for a more caramelized sweetness.
- If you prefer a drier, pull-apart texture like a biryani, drain the chicken after simmering and layer it over the rice during the final steam.
- A tight-fitting lid is essential; if your pot doesn't seal well, weight the lid with a clean brick wrapped in foil to trap steam.
