Bariis Iskukaris with Spiced Chicken and Xawaash

⏱ 70 min · Serves 6

Somalia's beloved festive rice: fragrant basmati layered with sweet caramelised onion, tomato, raisins and a homemade xawaash spice blend, cooked with tender bone-in chicken until every grain is stained gold. Warm, gently sweet and deeply comforting — the kind of pot everyone gathers around.

Per serving: 642 kcal · 38.0g protein · 78.0g carbs · 19.0g fat

Ingredients

• 500g basmati rice, rinsed until water runs clear and soaked 20 minutes
• 1kg bone-in chicken thighs and drumsticks, skin removed
• 4 tbsp vegetable oil
• 2 large onions, thinly sliced
• 4 garlic cloves, crushed
• 1 tbsp fresh ginger, grated
• 3 tomatoes, grated or finely chopped
• 2 tbsp tomato puree
• 1 green chilli, split (optional)
• 1 tbsp xawaash spice blend (see below)
• 1 tsp ground turmeric
• 1 cinnamon stick
• 4 green cardamom pods, bruised
• 3 cloves
• 2 tsp salt, plus more to taste
• 2 tbsp sugar
• 75g raisins or sultanas
• 900ml hot chicken stock or water
• 1 small bunch coriander, chopped
• 1 tsp xawaash: 1 tbsp cumin seeds, 1 tbsp coriander seeds, 1 tsp black peppercorns, 4 cardamom pods, 1 small cinnamon stick, 1/2 tsp cloves, 1 tsp turmeric — toast whole spices, grind, stir in turmeric

Method

1. Make the xawaash: toast the cumin, coriander, peppercorns, cardamom, cinnamon and cloves in a dry pan over medium heat for 2-3 minutes until fragrant. Cool, grind to a fine powder and stir in the turmeric. Store the extra in a jar.
2. Heat 3 tbsp oil in a large heavy pot. Add the sliced onions with a pinch of salt and cook over medium heat for 12-15 minutes, stirring, until deep golden and jammy. Scoop out and reserve a third for garnish.
3. Add the garlic, ginger, cinnamon stick, cardamom, cloves, 1 tbsp xawaash and the turmeric to the pot. Stir for 1 minute until aromatic.
4. Add the chicken pieces and turn to coat in the spices. Brown lightly for 5 minutes.
5. Stir in the grated tomatoes, tomato puree, chilli, salt and sugar. Simmer 8 minutes until the sauce thickens and darkens.
6. Pour in the hot stock, bring to a boil, then simmer covered for 12 minutes so the chicken part-cooks and the broth turns rich.
7. Drain the soaked rice and stir it in gently with the raisins. Taste the liquid — it should be pleasantly well seasoned. Level the surface without stirring again.
8. Bring to a strong simmer, uncovered, until the liquid sits just at the level of the rice (about 5 minutes). Cover tightly, drop to the lowest heat and steam 18-20 minutes.
9. Turn off the heat and rest, lid on, for 10 minutes. Fluff with a fork, drizzle over the last tbsp of oil, and scatter with the reserved caramelised onions and coriander.
10. Serve on a big platter with banana on the side (yes, really — it's tradition) and a fresh tomato and lime salad.