easy dinner recipes for family

 

Ingredients:

 

2 cups basmati rice

1 lb. boneless chicken, cut into small pieces

1 large onion, finely chopped

3 cloves garlic, minced

2 tablespoons vegetable oil

2 teaspoons Somali xawaash spice mix (or substitute  a mix of equal parts cumin, coriander, turmeric, cardamom, and cinnamon)

1 teaspoon paprika

1 teaspoon curry powder

1 teaspoon salt (or to taste)

4 cups chicken broth

1 cup frozen mixed vegetables (carrots, peas, and corn)

Fresh cilantro or parsley, chopped (for garnish)

 

 

Instructions:

 

1.      Rinse the basmati rice under cold water until the water runs clear. This helps remove any excess starch from the rice. Soak the rice in water for 30 minutes, then drain and set it aside. This step ensures that the rice cooks evenly and results in fluffy grains.

 

2.      Heat the vegetable oil over medium heat in a large pot or Dutch oven. Add the finely chopped onion and sauté until it turns golden brown. This process adds a sweet and savory flavor to the dish.

 

3.      Add the minced garlic to the pot and cook for an additional minute until it becomes fragrant. Be careful not to burn the garlic, as it can turn bitter.

 

4.      Add the chicken pieces to the pot and cook until they are browned on all sides. This step seals in the juices and adds flavor to the chicken.

 

5.      Stir in the Somali xawaash spice mix (or the substitute spices), paprika, curry powder, and salt. This combination of spices gives the Bariis iskukaris its distinctive aroma and taste. Cook for 1-2 minutes to allow the spices to release their flavors.

 

6.      Add the soaked and drained rice to the pot and stir well to coat the rice with the spices. This step ensures that the rice absorbs the flavors of the spices.

 

7.      Pour in the chicken broth, which will serve as the cooking liquid for the rice. Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid to trap the steam and prevent it from escaping.

 

8.      Let the rice simmer for about 20 minutes or until the rice is tender and the liquid is absorbed. Avoid lifting the lid during this time, as it will allow the steam to escape and affect the cooking process.

 

9.      Steam the frozen mixed vegetables while the rice is cooking until they are tender. You can use a steamer or simply cook them in a small amount of boiling water. Once cooked, set the vegetables aside.

 

10.  Once the rice is cooked, fluff it gently with a fork. This separates the grains and prevents clumping.

 

11.  Add the steamed vegetables to the cooked rice and gently fold them in. This step adds color, texture, and nutrition to the dish.

 

12.  Cover the pot again and let the rice rest for an additional 5 minutes. This allows the flavors to meld together and the residual heat to evenly distribute throughout the dish.

 

13.  Finally, serve the Bariis iskukaris in a large serving dish. Garnish with freshly chopped cilantro or parsley for added freshness and aroma.

 

Enjoy your delicious Bariis kukris! Serve it as a main course or as a side dish with your favorite Somali-inspired accompaniments.

 

FAQS

Q: Can I use a different type of rice instead of basmati rice?

A: Basmati rice is commonly used in Bariis iskukaris for its long and fragrant grains. However, you can use other long-grain rice varieties if you don't have basmati available. Keep in mind that the cooking time and water ratio may vary slightly depending on the type of rice you use.

 

Q: Can I substitute the chicken with another protein or make it vegetarian?

A: Yes, you can customize the recipe to your preferences. If you prefer a different protein, you can substitute the chicken with beef, lamb, or shrimp. You can also make it vegetarian by omitting the meat altogether and adding more vegetables or legumes like chickpeas or lentils for added protein.

 

Q: What can I serve with Bariis iskukaris?

A: Bariis iskukaris is often served as a standalone main dish, but you can also pair it with a variety of side dishes. Somali cuisine often includes a range of condiments and accompaniments like Somali-style salad (Xalwo), banana fritters (Buskud), Somali flatbread (Canjeero), or Somali hot sauce (Suugo Suqaar). You can also serve it with a side of yogurt or a fresh cucumber and tomato salad.

 

Q: Can I make Bariis iskukaris in advance?

A: While Bariis iskukaris is best enjoyed fresh and hot, you can make it in advance and reheat it when needed. Store the cooked Bariis iskukaris in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can gently steam it or microwave it with a little bit of water to restore its moisture.

 

Q: Can I adjust the spice level?

A: Absolutely! The spice level can be adjusted according to your taste preferences. If you prefer a milder flavor, you can reduce the amount of spice mix, paprika, or curry powder. On the other hand, if you enjoy a spicier dish, you can increase the number of spices or add a pinch of cayenne pepper or chili powder.

 

Q: Can I freeze Bariis iskukaris?

A: Bariis kukris can be frozen for later use. Allow the cooked dish to cool completely, then transfer it to a freezer-safe container or ziplock bag. It can be stored in the freezer for up to 3 months. When ready to serve, thaw it in the refrigerator overnight and reheat it on the stovetop or in the microwave until heated through.