Bariis

 

We are cooking African food this month and the Somali food is absolutely fabulous.  This is a flavorful Basmati rice.

• 2 cups Basmati rice
• 1/4 cup Olive oil
• 1 Medium red onion sliced
• 1 Cinnamon stick
• 4 Whole cloves
• 3 cloves Garlic minced
• 1/4 teaspoon Ground cardamom
• 1 Medium tomato chopped
• Kosher salt to taste
• 1/4 cup Raisins
• 2 tablespoons Xawaash spice
  

Rinse basmati rice in a medium bowl under cold water until the water runs clear. Then cover with cold water and set aside, at least 10 minutes or up to 30 minutes.

In a large pan, heat olive oil on medium-high heat until it shimmers. Then add sliced red onion and cook, stirring frequently, until the onion softens, about 5 minutes. Add cinnamon stick and cloves and continue cooking until spices smell fragrant, 2 to 3 minutes, then add ground cardamom and minced garlic and cook 1 additional minute.

Increase heat to high and add chopped tomato with a pinch of kosher salt. Cook, stirring occasionally, until most of the tomato’s water has evaporated and you’re left with a jammy paste. Then drain basmati rice and add to the pot, stirring to coat the rice with oil. Fry rice for 5 minutes.

Stir xawaash into rice along with 4 cups of warm to boiling water, along with raisins and another pinch of salt. Stir well to combine and bring rice to a boil. Then reduce heat to a low simmer, cover pot, and cook until rice has absorbed all liquid, about 20 minutes. S