Ingredients:

Easy Rice Pilaf:

• ¼ cup (59 mL) Vegetable oil
• 1 Medium Onion (sliced)
• 1 Cinnamon stick
• 4 Cloves
• ¼ tsp (1.25 mL) Cardamom (ground)
• 3 Garlic cloves (minced)
• 1 Medium Tomato (sliced)
• 2 cups (420 g) Sella basmati rice (parboiled rice)
• 2 Tbsp (30 mL) Xawaash Bouillon Powder – Or 1 tsp Xawaash spice mix + 2 tsp salt
• 4 cups (1 litres) Water (boil)

Directions:

Steps for preparing the rice

1. Soak the rice for 30 minutes. Using medium heat, fry the sliced onion in the oil for 3 minutes then add the cinnamon stick and cloves. Stir well after each addition. Add the ground cardamom and minced garlic.
2. Add the sliced tomato and cook for three minutes.
3. Add the rice and fry for 5 minutes.
4. Mix the Xawaash bouillon powder with the boiling water, and stir well.
5. Add the stock to the rice and stir well.
6. Lower the heat. Cover and cook for 15 minutes.

Mukawinaadka:

Bariis Maraq Fudud:

• ¼ koob (59 mL) Saliid caddeey
• 1 Basal , Dhexdhexaad (jarjaran)
• 1 Qori qorfe
• 4 Dhegayare / qurunful
• ¼ qy (1.25 mL) Hayl (shiidan)
• 3 Tuun (toon) (shiidan)
• 1 Yaanyo , Dhexdhexaad (jarjaran)
• 2 koob (420 g) Bariis basmati seela
• 2 QW (30 mL) Maraq Xawaash
• 4 koob (1 litre(s)) Biyo (karkari)

Diyaarinta:

Diyaarinta bariiska

1. Bariiska qas muddo 30 daqiiqo. Digsi dab dhexdhexaad saaran, saliidda ku shub, basasha ku rid ee shiil. Qorfaha iyo dhegayaraha ku dar, si fiicanna u walaaq. Haylka iyo tuunta ku dar, kaddibna walaaq.
2. Yaanyada ku dar oo walaaq. Kari muddo saddex daqiiqo.
3. Bariiska ku dar, kaddibna shiil muddo 5 daqiiqo.
4. Maraq Xawaashka iyo biyaha kulul isku dar, si fiicanna u walaaq.
5. Maraq Xawaashka bariiska ku shub, kaddibna walaaq.
6. Dabka aad u gaabi. Dabool oo kari muddo 15 daqiiqo.

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Ingredients:

• ½ cup(s) (118 mL) Canola oil
• 1 Onion(s) (chopped)
• 3 Garlic clove(s) (minced)
• 2 Cinnamon stick(s)
• 1 tsp (5 mL) Xawaash
• ½ tsp (2.5 mL) Cardamom (ground)
• 10 Cloves
• 2 litre(s) Stock (hot)
• 2 Tbsp (30 mL) Vegetable seasoning salt
• 4 cup(s) (840 g) Sella basmati rice (parboiled rice)
• ¼ tsp (1.25 mL) Food colouring (red) – Add 1 tsp water
• ¼ tsp (1.25 mL) Food colouring (orange) – Add 1 tsp water

Stock:

• 1 Onion(s) (sliced)
• 7 Garlic clove(s)
• 2 Carrot(s)
• 1 Tomato(es)
• ½ Green pepper
• ½ bunch (50 g) Fresh parsley
• ½ bunch (50 g) Fresh cilantro – UK: coriander
• 1 lb Bones (chicken) – Or beef, fish, etc. (optional)
• 3 litre(s) Water (cold)
• 1 Tbsp (15 mL) Coriander seeds
• 1 Tbsp (15 mL) Cumin seeds
• 1 tsp (5 mL) Black pepper
• 1 Tbsp (15 mL) Vegetable seasoning salt

Directions:

Steps for preparing the stock

1. In a 6 litre pot, place the onion, garlic, carrots, tomato and the green pepper.
2. Add the parsley, cilantro (coriander), and the chicken bones if using.
3. Add the cold water.
4. Add the spices and the seasoning salt.
5. Cover and simmer for 3 hours.
6. Strain the stock.

Steps for preparing the rice

1. Saute the onion in the oil until soft.
2. Add the garlic and stir well. Add the cinnamon sticks, Xawaash seasoning mix, ground cardamom and the cloves. Stir well after each addition.
3. Add the stock.
4. Add the vegetable seasoning salt. Stir.
5. Add the soaked rice. Stir well and bring to a boil.
6. Cover and cook on low heat for 10 minutes.
7. After the 10 minutes, stir well, then cover and cook for another 10 minutes.
8. Add the food colouring.
9. Cover and cook on very low heat for 5 minutes.

Maqaaddiirta:

• ½ koob (118 mL) Saliid caddeey
• 1 Basal (jarjaran)
• 3 Tuun (toon) (shiidan)
• 2 Qori qorfe
• 1 qy (5 mL) Xawaash
• ½ qy (2.5 mL) Hayl (shiidan)
• 10 Dhegayare / qurunful
• 2 Maraq (kulul)
• 2 QW (30 mL) Boolboro maraq qudaar
• 4 koob (840 g) Bariis basmati seela
• ¼ qy (1.25 mL) Midabbada cunnada (gaduud) – 1 qy biyo ku-qas
• ¼ qy (1.25 mL) Midabbada cunnada (oranjo) – 1 qy biyo ku-qas

Maraq:

• 1 Basal (jarjaran)
• 7 Tuun (toon)
• 2 Karooto
• 1 Yaanyo
• ½ Barbarooni cagaaran
• ½ (50 g) Baqduunis
• ½ (50 g) Kabsaro caleen
• 1 baawun Lafo (digaag (dooro))
• 3 Biyo (qaboow)
• 1 QW (15 mL) Xawaash kuuskuus
• 1 QW (15 mL) Xawaash dhuudhuub
• 1 qy (5 mL) Filfil madoow
• 1 QW (15 mL) Boolboro maraq qudaar

Diyaarinta:

Diyaarinta maraqa

1. Digsi 6 litir qaada waxaa ku riddaa basasha, tuunta (toonta), karootada, yaanyada, iyo barbarooniga cagaaran.
2. Ku dar baqduuniska, kabsaro caleenta, iyo lafaha digaagga haddaad isticmaalaysid.
3. Ku shub biyaha qaboow.
4. Ku dar carcarafta iyo cusbada maraq qudaarta.
5. Dabool oo dab yar ku kari muddo 3 saacadood.
6. Maraqa miir.

Diyaarinta bariiska

1. Basasha saliid ku dallac ilaa ay ka jilicdo.
2. Ku dar tuunta (toonta) kaddibna walaaq. Ku dar qorfaha, Xawaashka, haylka shiidan iyo dhegayaraha. Si fiican u walaaq.
3. Ku dar maraqa kulul oo aad diyaarisay.
4. Ku dar cusbada maraq qudaarta, kaddibna walaaq.
5. Ku dar bariiska. Walaaq, dabool ilaa uu ka karo.
6. Dab gaaban ku kari muddo 10 daqiiqadood.
7. 10 daqiiqo kaddib, si fiican u walaaq. Dabool 10 daqiiqo kale kari.
8. Midabbada ku dar.
9. Dabool oo dab aad u gaaban ku kari muddo 5 daqiiqadood.

Ingrédients:

• ½ mesure (118 mL) d’Huile de Colza
• 1 Oignon finement émincé
• 3 Gousses d’Ail (hachées)
• 2 Bâtons de Cannelle
• 1 cc (5 mL) de Xawaash
• ½ cc (2.5 mL) de Cardamome moulue
• 10 Clous de Girofle
• 2 litres de Bouillon (chaud)
• 2 cs (30 mL) d’Assaisonnement Légumes
• 4 mesures (840 g) de Riz Basmati Sella (riz étuvé)
• ¼ cc (1.25 mL) de Colorant Alimentaire (rouge) – Ajouter 1 cs d’eau
• ¼ cc (1.25 mL) de Colorant Alimentaire (orange) – Ajouter 1 cs d’eau

Bouillon:

• 1 Oignon (émincé)
• 7 Gousses d’Ail
• 2 Carottes
• 1 Tomate
• ½ Poivron vert
• ½ bouquet (50 g) de Persil Frais
• ½ bouquet (50 g) de Coriandre Frais
• 1 livre d’Os de poulet – ou boeuf ou poisson (optionnel)
• 3 litres d’Eau froide
• 1 cs (15 mL) de Graines de Coriandre
• 1 cs (15 mL) de Graines de Cumin
• 1 cc (5 mL) de Poivre Noir
• 1 cs (15 mL) d’Assaisonnement Légumes

Instructions:

Étapes de préparation du bouillon

1. Dans un faitout de 6 litres, mettre l’oignon, l’ail, les carottes, la tomate et le poivron vert.
2. Ajouter le persil, le coriandre, et les os de poulet.
3. Ajouter l’eau froide.
4. Ajouter les épices et le sel parfumé.
5. Couvrir et faire mijoter pendant 3 heures.
6. Filtrer le bouillon

Étapes de préparation du riz

1. Faire sauter l’oignon dans l’huile jusqu’à ce qu’il soit tendre.
2. Ajouter l’ail et bien remuer. Ajouter les bâtons de cannelle, le Xawaash, la cardamome moulue et les clous de girofle. Bien remuer après chaque ajout.
3. Ajouter le bouillon.
4. Ajouter l’assaisonnement légumes. Remuer.
5. Ajouter le riz trempé. Bien remuer et amener à ébullition.
6. Couvrir et cuire à feu doux pendant 10 minutes.
7. Après 10 minutes, bien remuer, puis couvrir et cuire 10 minutes de plus.
8. Ajouter les colorants alimentaires.
9. Couvrir et cuire à feu très doux pendant 5 minutes.

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