What is your go to Somali Bariis Recipe

[Hodan from HR]

1/2 cup vegetable oil
2 onions chopped
1 tomato
4 garlic cloves
1 cinnamon stick
1 tsp xawaash
1tsp cardamom
1 jumbo chicken stock
2 tbsp vegetable seasoning
2 cups basmati rice (soaked)
2 1/2 cup water (boiling hot)

btw cardamom pods in bariis it should be crushed in my opinion I hate eating bariis and biting into these
View attachment 168935

Tbh, I don't dislike cardamom pods as much as I do cloves. This abomination should not be anywhere near bariis

 

[Mercury]

Tbh, I don't dislike cardamom pods as much as I do cloves. This abomination should not be anywhere near bariis

View attachment 168936

the only time these should be used is for shah or baking I dont know why some somali use this in rice and that bay leaf lol

 

[adventurequestworlds1.0.2]

It makes the rice smell good

Lol riice smells good.without those
When those are added it.smells like tea
I dont like it i cant even.eat it riice tht smells like tea lol

 

[adventurequestworlds1.0.2]

cardamom pods and. cloves in rice

 

[Gibiin-Udug]

My bariis used to be called spicy porridge, I've since changed the methods of making the bariis.

Here's my simple recipe.


I wash the rice 4 times, then soak it 30 mins before making the rice.


Cut up the onion thinly sliced.
2 tea spoons of minced garlic.
Tumeric
Curry powder
A cube of chicken bouillon
Salt to taste.
A mix of xawaash that my mom makes once a week.
1 cups of vegetable broth.
2 cinnamon sticks
5 or 7 cardamom
I don't like black whole peppers in my rice, so I skip that.




I fry the onions until golden, add the minced garlic, the spices, the chicken bouillon, until everything turns golden, add the rice, fry the rice in the spices, add the vegetable broth and 2 cups of boiling hot water. Reduce the heat after the rice boils, my biggest mistake before was I used to make the with high heat and add tons of water, I learned my lesson. When the water reduces, taste the rice, put the heat on low, cover it with aluminum foil.



Cut up onions and fry them until crispy. The garnish it on top of the rice.

Voila the simplest rice.

 

[CanoGeel]

this is my award winning Bariis recipe

• Boil water in a large pot. To make sure pasta doesn't stick together, use at least 4 quarts of water for every pound of noodles.
• Salt the water with at least a tablespoon—more is fine. The salty water adds flavor to the pasta.
• Add pasta. ...
• Stir the pasta. ...
• Test the pasta by tasting it. ...
• Drain the pasta

 

[romanzolanski]

Somali "Cuisine" is from Arabs and Persians (and Ethiopians)

how?

 

[4head]

how?

Niggas say Injeera for Laxoox