Somali Spiced Beef & Raisin Rice

Name: Somali Spiced Beef & Raisin Rice
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 4 servings
Cuisine: Somali
Ingredients: 300g basmati rice, rinsed and soaked for 15 minutes; 400g beef mince; 2 tbsp Vegetable oil; 1 large onion, sliced; 3 cloves Garlic, chopped; 1 tsp ground cumin; 1/2 tsp ground cardamom; 1/2 tsp ground cinnamon; 2 carrot, diced; 60g raisins; 2 tomato, chopped; 500ml stock, hot; 1 tsp salt; 2 banana, sliced, to serve

A richly spiced Somali rice supper with savoury beef, sweet raisins, tender vegetables and a bright banana contrast served alongside, bringing fragrant one-pot comfort to the table.

75 mins total for first methodServes 4On the Hob

Ingredients ↓Method ↓

Ingredients

300g basmati rice, rinsed and soaked for 15 minutes
400g beef mince
2 tbsp Vegetable oil
1 large onion, sliced
3 cloves Garlic, chopped
1 tsp ground cumin
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
2 carrot, diced
60g raisins
2 tomato, chopped
500ml stock, hot
1 tsp salt
2 banana, sliced, to serve

Method

20 mins prep55 mins cook75 mins total

Heat the oil in a large lidded saucepan. Cook the onion for 7 minutes, then add garlic and spices for 1 minute.
Add the beef and cook for 6 minutes, breaking it up. Stir in carrot, tomato and raisins.
Drain the rice and add it with the hot stock and salt. Bring to the boil.
Cover tightly, reduce the heat to very low and cook for 15 minutes. Turn off the heat and leave covered for 10 minutes.
Fluff with a fork and serve with sliced banana.

Notes

Keep the pan tightly covered during the rice cooking and resting time so the grains steam evenly. Use lamb mince instead of beef for a traditional-style variation.

About this recipe

Bariis iskukaris is a Somali one-pot rice dish built around warmly spiced beef, sweet raisins and tender vegetables. The rice cooks in the seasoned meat mixture, absorbing the aromatics while keeping its grains distinct. Cumin, cardamom and cinnamon give the sauce a gently perfumed warmth without making it hot.

Serve it with sliced banana for a traditional sweet contrast. Soaking and rinsing the basmati first helps the finished rice stay light, while resting the covered pan gives the grains time to settle and finish steaming. Keep the lid closed during this final stage so the rice cooks evenly.

Somali One-Pot Comfort Food