Meat, Africa and overseas
Bariis iskukaris with lamb
Bariis iskukaris is a Somali rice dish cooked with simmered lamb, spiced with cardamom, cinnamon, and cumin. For 4 people, it takes 90 minutes and medium skill, at a cost of €4.60 per person. The key to success is a well seasoned lamb broth, which the rice cooks in and absorbs all its flavor from.
Tonight, travel to Somalia with a bariis iskukaris, this golden rice simmered with cardamom and cinnamon alongside melt in your mouth lamb.
- Total time
- 1 h 30
- Difficulty
- Medium
- Cost per person
- €4.60
- Calories per person
- 520 kcalcalculated by Kiloach, your weight coach
- Season
- Fall, Winter
- The kids
- They generally like it
Bariis iskukaris is golden rice that soaks up every bit of flavor from its lamb broth, with a touch of sweetness from raisins that softens the spices. Cardamom and cinnamon perfume the dish without any heat, cumin adds a quiet warmth, and grated carrots melt into the rice until they almost disappear. The lamb, simmered low and slow, falls apart at the fork.
This is more of a Sunday project than a weeknight dinner, since it takes time at the stove, though every step stays simple with no tricky technique involved. Mon Chou walks you through it step by step so this fragrant rice becomes a house favorite, loved by kids and by guests discovering it for the first time.
The ingredients
Butcher
- Boneless lamb shoulder 700 g
Pantry
- Basmati riceoften in the pantry 320 g
- Raisins 40 g
- Green cardamom podsoften in the pantry 5
- Cinnamon stickoften in the pantry 1
- Ground cuminoften in the pantry 1 tsp
- Clovesoften in the pantry 3
- Sunflower oiloften in the pantry 3 tbsp
- Saltoften in the pantry 2 pinch
- Pepperoften in the pantry 1 pinch
Fruits and vegetables
- Onions 2
- Carrots 2
- Garlic 3 cloves
The step by step recipe
-
Cut the lamb into 3 cm cubes, thinly slice the onions, grate the carrots, and chop the garlic.
Grate the carrots coarsely, they'll melt into the rice without disappearing completely.
-
Brown the lamb in hot oil in a Dutch oven, then add the onions, garlic, cinnamon, cardamom, cloves, and cumin. 12 min
Stir constantly once the spices go in, they release their fragrance within thirty seconds.
-
Cover the lamb with 1 liter of water, season with salt and pepper, and let it simmer covered over low heat. 45 min
Skim off the foam at the start with a spoon, this keeps the broth clear.
-
Remove the meat from the pot, measure out 60 cl of broth and bring it to a boil with the rinsed rice, carrots, and raisins, then place the lamb back on top. 15 min
A good rule of thumb, use just under twice the volume of broth to rice, not more.
-
Turn off the heat, let it rest covered for 5 minutes, then gently fluff with a fork before serving. 5 min
Remove the cinnamon stick and cloves before serving, so no one bites into them.
Our tips to get it right
- Rinse the rice in cold water until it runs clear, this keeps the basmati grains separate and fluffy instead of sticky.
- Save any leftover lamb broth after measuring out the 2 cups you need, it freezes well and makes a great base for a future soup.
- Keep the lid on while the rice cooks, trapping the steam is what cooks the grains evenly all the way to the bottom.
The variations
- Swap the lamb shoulder for chicken pieces, which cuts the simmering time down to about 25 minutes.
- For a vegetarian version, replace the lamb with cooked chickpeas and use vegetable broth instead of meat broth.
- For kids on a busy weeknight, pare the spice list down to just cinnamon and cumin, the flavor stays mild and familiar.
What to serve it with
- A fresh tomato and cucumber salad
- Plain yogurt to cool the spices
- Hot mint tea
Storage
Bariis iskukaris keeps for 2 to 3 days in the fridge in a sealed container. It freezes well for up to 2 months, ideally portioned out. Reheat in a skillet or microwave with a splash of water to bring back the rice's softness.
Questions about this dish
Can you make bariis iskukaris ahead of time?
Yes, cook the meat and broth the day before, then cook the rice just before serving. This keeps the rice's texture intact without drying out.
What can replace green cardamom if I don't have any?
You can leave it out without changing the dish too much, the cinnamon and cumin will carry more of the flavor. A small pinch of ground cardamom also works if that's what you have.
Can basmati rice be swapped for another type?
Regular long grain rice works just as well, just adjust the cooking time slightly based on the package directions. Avoid short grain rice, which would turn too sticky for this dish.
Should the whole spices be removed before serving?
Yes, remove the cinnamon stick and cloves before bringing the dish to the table, so no one bites into them by surprise. Cardamom pods are milder and can stay in if your guests know to spot them.
How long does it take to make a bariis iskukaris with lamb?
Count 1 h 30 in total, prep and cooking included. The recipe is rated “medium”.
How many calories are in a bariis iskukaris with lamb?
About 520 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a bariis iskukaris with lamb cost?
About €4.60 per serving, or €18.40 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.
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