One-pot Rice & Goat Meat (Bariis Isku-karis) Potée de Riz à la Viande de Chèvre

One-pot Rice & Goat Meat (Bariis Isku-karis) Potée de Riz à la Viande de Chèvre

We have received so many requests to make this dish that we moved it up in the list of recipes that we want to post. It is quite understandable though why so many wanted us to post it. This one-pot rice dish can be very addictive. The flavour imparted to the rice from the goat meat that has been cooking for 2 hours, is unbelievably good. That is if you don’t steal too much goat broth (fuud) from the pot. You see, in our home we have the broth camp and the rice camp. The rice squad take turns guarding the pot from the pilferers. That problem has been solved by adding the tomatoes and the spices very early on.

For this dish, it’s important to use Sella Basmati Rice. This rice is very forgiving and can withstand the stirring that is required. It also puffs up more and can thus absorb more broth. The grains don’t break easily or stick together; each grain separates easily and increases in length, giving the dish an attractive appearance. Somali restaurants prefer to use Sella basmati for all the above reasons.


Nous avons reçu tellement de requêtes de faire ce plat que nous l’avons mis en haut de la liste des recettes que nous souhaitions publier. C’est tout à fait logique qu’autant de gens nous la demandent. Cette potée de riz peut être très addictive. Le goût du riz parfumé à la viande de chèvre qui a été cuite pendant 2 heures, est incroyablement délicieux. Seulement si vous n’avez pas chipé trop de bouillon de viande (fuud) de la casserole. Vous voyez, à la maison nous avons le camp du bouillon et le camp du riz. La brigade du riz monte la garde tour à tour devant la casserole contre les chapardeurs. Le problème a été résolu en ajoutant les tomates et les épices beaucoup plus tôt.

Pour ce plat, il est important d’utiliser du Riz Basmati Stella. Ce riz est très résistant et peut supporter le brassage qui est requis. Il gonfle plus et peut absorber plus de bouillon. Les grains de se brisent pas ou ne s’agglutinent pas; chaque grain se sépare facilement et s’allonge, ce qui donne au plat une apparence plus agréable. Les restaurants Somalis préfèrent utiliser le riz Sella Basmati pour les raisons citées ci-dessus.



2 lb. Goat meat (we used frozen)
1 Onion (sliced)
5 Garlic cloves (minced)
3 Cinnamon sticks (3 inches long)
8 Cloves
8 Cardamom pods
1/2 cup Vegetable or canola oil
3 Tbsp Vegetable seasoning
1 Tbsp Xawaash
3 Tomatoes (large) pureed
6 cups Sella basmati rice
12 cups Water (boiling)


Waxa loo baahan yahay:

2 lb. Hilib ari (hilib baraf ah ayaan isticmaalnay)
1 Basal (la-jarjaray)
5 Tuun (toon) la-xoqay
3 Qori qorfe 
8 Xabo dhega yare
8 Xabo hayl
1/2 koob Saliid caddeey
3 QW Maraq qudaar (Vegeta ama Maggi)
1 QW Xawaash
3 Yaanyo (waaweyn) la-shiiday
6 koob Bariiska sella basmati 
12 koob Biyo (karkaraaya)



2 livres de Viande de Chèvre (nous avons utilisé du surgelé)
1 Oignon (émincé)
5 Gousses d’Ail (émincées)
3 Bâtons de Cannelle (de 3 pouces/8cm)
8 Clous de Girofle
8 Gousses de Cardamome
½ mesure d’Huile Végétale ou de Colza
3 cs d’Assaisonnement Légumes (ou bouillon cube)
1 cs de Xawaash
3 Tomates (grosses) en purée
6 mesures de Riz Basmati Sella
12 mesures d’Eau (bouillante)



Wash the rice until the water runs clear. This may take 3 or 4 times of washing and draining. After washing well, cover the rice with sufficient water and let it soak for 2 hours.

In the meantime, wash the goat meat after defrosting (if you are using frozen goat meat). On medium heat, saute the onions in the oil, then add the minced garlic, cinnamon sticks, cardamom, and cloves. Add the goat meat and xawaash and brown the meat. Add the pureed tomatoes then cover and cook on medium heat for 15 minutes.   

After the 15 minutes, add 12 cups of boiling water to the pot. The proportion is 2 cups of water for each cup of rice. Cover and cook for 1½ hours until the meat becomes fork tender. Drain the rice and add the pot. Stir well then cover and cook on low heat for 10 minutes.

After the 10 minutes have elapsed, stir well then cover and cook on low heat for a further 10 minutes to finish cooking the rice. 



Laver le riz jusqu’à ce que l’eau devienne claire. Cela peut prendre 3 ou 4 lavages et rinçages. Après l’avoir bien lavé, couvrir le riz avec suffisamment d’eau et le laisser tremper pendant 2 heures.

Pendant ce temps, laver la viande de chèvre après la décongelation (si vous utilisez de la viande congelée). A feu moyen, faire sauter les oignons dans l’huile, puis ajouter l’ail émincé, les bâtons de cannelle, la cardamome, et les clous de girofle. Ajouter la viande de chèvre et le xawaash et faire colorer la viande. Ajouter les tomates en purée puis couvrir et cuire à feu moyen pendant 15 minutes.

Après 15 minutes, ajouter 12 mesures d’eau bouillante dans le faitout. La proportion est de 2 mesures d’eau pour chaque mesure de riz. Couvrir et cuire
pendant 1H30 jusqu’à ce que la viande soit tendre et se détache à la fourchette. Égoutter le riz et l’ajouter au faitout. Bien tourner et couvrir, cuire à feu doux pendant 10 minutes.

Une fois les 10 minutes écoulées, bien mélanger puis couvrir et cuire à feu doux pendant 10 minutes de plus pour que le riz finisse de cuire.

Frozen Goat Meat - Viande de Chèvre Surgelée


Preparation Steps  -  Étapes de préparation

1. Bariiska dhaq ilaa biyaha ay saafi ka-noqdaan. Biyaha la-dhig (radi) muddo laba saacadood. 2. Hilibka biyo qandac ku-dhaq. 3. Basasha dalac, ku-dar tuunta (toon), qorfe, hayl iyo dhega yare. 4. Hilibka ku-rid. 5. Ku-dar Vegeta ama Maggi haddaad isticmaalaysid. 6. Xawaashka ku-dar. Hilibka  gaduudi. 7. Yaanyada ku-dar, dabool ha karo muddo 15 daqiiqo. 8. Biyaha ku-dar, dabool ha karo muddo hal saac iyo bar ama ilaa hilibka uu ka-bislaado. 9. Bariiska biyaha ka-miir, ku-shub, si-fiican u-walaaq. Dabool ha karo muddo 10 daqiiqo. Walaaq dabka u-gaabi hadana ha karo 10 daqiiqo kale.

1. Laver le riz jusqu’à ce que l’eau devienne claire puis le faire tremper pendant 2 heures. 2. Laver la viande à l’eau tiède. 3. Faire sauter l’oignon puis ajouter l’ail, la cannelle, la cardamome, et les clous de girofle. 4. Ajouter la viande. 5. Ajouter l’assaisonnement légumes. 6. Ajouter le Xawaash puis faire colorer la viande. 7. Ajouter les tomates en purée puis couvrir et cuire pendant 15 minutes. 8. Ajouter l’eau et cuire pendant 1H30 ou plus. 9. Ajouter le riz, couvrir et cuire pendant 10 minutes puis bien tourner. Couvrir et cuire à feu doux pendant encore 10 minutes.

One-pot Rice & Goat Meat (Bariis Isku-karis) Potée de Riz à la Viande de Chèvre


One-pot Rice & Goat Meat (Bariis Isku-karis) Potée de Riz à la Viande de Chèvre





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60 Responses to One-pot Rice & Goat Meat (Bariis Isku-karis) Potée de Riz à la Viande de Chèvre
  1. zamiira
    December 28, 2011 | 7:54 pm

    So goood and looking so yum thankz for sharing ..:)

  2. maxamed
    January 11, 2012 | 7:42 pm

    I’ve never cooked anything considered real food in my life. You have inspired me to try this recipe. Wish me luck. Great looking dish btw, so hungry….

    • A&L
      January 11, 2012 | 10:24 pm

      We are happy for you. Go show them (whoever will be sharing with you) how it’s done! Good luck.

  3. Faisal
    January 17, 2012 | 3:58 am

    This is absolutely beautiful. . May Allah Bless Xawaash.Com Team; I really wonder if our traditional food, clothing etc would have got documented and taken care as you guys in (Xawaash.Com) are doing right now, we would not have heard (Dhaqankii Waa Dhumay).

    I appreciated what you doing and I’ve just found out your address from one of my facebook friends. . surely your web will help me do the kitchen stuff while my wife is sick, not feeling well or busy.

    Jazakallah Kheir

    • A&L
      January 17, 2012 | 10:33 am

      Thank you brother Faisal for your comment. We hope that other men follow your example and help their wives. May God bless you and your family.

  4. Sam
    January 23, 2012 | 1:52 pm

    Thank you for publishing these great Somali food recipes. For so long I have been trying to especially get the rice and goat meat recipes but none of my Somali friends know how to make it. This is a great site, I will definitely share with my friends. Shukran!

    • A&L
      January 23, 2012 | 3:15 pm

      Thank you for the comment. Bariis isku-karis (one-pot rice dish) can also be made with chicken, fish, or vegetables. We hope to post more of these.

  5. Farah
    January 25, 2012 | 12:00 pm

    I’ve landed by chance on your Bariis Isku Karis youtube video and can’t stop salivating ever since. Needless to say I am extremely excited and can’t wait to try this excellent dish myself. Thank you to both of you and wish a happy, long & prosperous life!

    • A&L
      January 25, 2012 | 6:22 pm

      Bariis isku-karis is a classic Somali recipe. Who doesn’t love it? Make some soon and enjoy!

    January 27, 2012 | 10:35 pm

    This is the greatest Somali website I ever encounter! hands down!.
    great people great work. Thank you all!.

    • A&L
      January 28, 2012 | 10:19 pm

      Thank you, Mohamed.

  7. ameerali habeebullah
    February 9, 2012 | 8:48 pm

    assaalamu alikum,hi guys im wondering if i make this with chicken is all the ingridients gone be same or anything i have 2 adjust,pls let me know thank you,by the way all ur recipes & method are very useful you guys know what u doing keep up the good work keep posting more recipes,may allah give you thakwa, ibada and live long life wassalam

    • A&L
      February 9, 2012 | 11:22 pm

      It will be great with chicken. You’ll need to adjust the water and the cooking time. Cook the chicken until it becomes fork tender then add the rice. God willing, we will post a recipe with chicken. Thanks for the du’a. May God grant you the same.

  8. Naima
    February 11, 2012 | 2:19 pm

    This looks good! Are you guys able to do a video on how to cook Biryani and the curry?? I would really appreciate it….Thanks.

    • A&L
      February 12, 2012 | 11:27 pm

      Thanks for the request. We will post those recipes, God willing.

  9. chloe
    February 12, 2012 | 6:25 pm

    just made this dish for my family, and it was so delicious !!! thx

    • A&L
      February 12, 2012 | 11:36 pm

      Thank you for the feedback. We’re happy you liked it.

  10. Mimi
    February 15, 2012 | 1:52 pm

    Great recipe! I was wondering what the correct portions would be if you are doing this in a smaller scale like for 2 people?!

    thanks in advance :)

    • A&L
      February 15, 2012 | 2:01 pm

      Divide the quantities by 4. So you would cook 1 cup of rice. Portion sizes vary from person to person.

  11. Krishna
    March 21, 2012 | 8:26 pm

    Thanks for your wonderful recipes. I had Somali food in Minneapolis a few years ago and I have been looking for Somali Goat recipes. Your recipes and your website are very, very good!

    • A&L
      March 22, 2012 | 2:19 pm

      Thank you very much for your comment. We hope that you will like the recipes.

  12. Nadar Ali
    March 30, 2012 | 5:17 pm

    ASC. wan idinka mahad celinayaa Dadaalka aad wadaan mansha’alah Sharafta Somalida ayad kor u qaden Idinkana Allah Kheer ha idinka siyo sida wanagsan ee aad noogu soo dadasheen aad baa ugu bahneyn Webkan ookale Adbana ugu mahadsantihiin Jazakalah…

    by Nadar Ali

  13. hamdi
    April 27, 2012 | 9:01 pm

    i have tired this recipe a week ago and it was great. my husband loved it. Jazakallah sis/bro

    • A&L
      April 27, 2012 | 10:39 pm

      Thank you for letting us know. We are happy that your husband liked it.

  14. Asha
    June 19, 2012 | 12:05 pm

    A A this is one of the best websites I’ve ever come across Am always on it and have tried a couple of your recipes and Alhamdulilah they were delicious. I always check ur website for inspirations on what to cook to the extent that my husband always asks is this another xawaash recipe .jzk for all your efforts

    • A&L
      June 20, 2012 | 11:56 am

      Thank you so much for your great comment! Please let us know what you would like to see on Xawaash and we will do our best to post it. Best wishes.

  15. salma
    July 23, 2012 | 12:26 pm

    asc bariis saan uma karin jirin laakiin hada wixii kabilowdo saan ayaaan ukarinayaa

    • A&L
      July 23, 2012 | 7:04 pm

      Bariiska noocaan waa sahlan yahay wuuna fiican yahay. Hadduu Ilaahey yiraahdo, noocya kale ayaan soo gelin doonnaa. Ramadaan Kariim.

  16. Izzy
    August 13, 2012 | 11:34 pm

    ASC, walaalayaal aad baan idin salaamay marka hore, ta xigta waxaan aad ugu mahad celinayaa dhamaan akhyaarta waan ka helay dhamaan dish kasta oo aad soo bandhigteen, gabdho badan baad asturteen ilaahay ha idinka ajar siiyo maalin walba waxaan kariyaa dish cusub.
    Thank you very much for making look good.

    • A&L
      August 13, 2012 | 11:59 pm

      Wacalaykum assalaam waraxmatullaahi wabarakaatuh,
      Aad iyo aad ayaa ugu mahadsan tahay faalladaan aadka u-fiican. Waa wax aad loogu farxo, waxaanse sugaynaa in wiilasha Soomaaliyeed inay iyagana cunta kariska si-fiican u-bartaan.

  17. Michelle
    August 24, 2012 | 6:08 pm

    Oh I am so excited to try this out. Having spent my first 5 years in Somalia and then amongst many Somali friends in Ethiopia and Kenya till I was 19, Somali food is my favorite!!! I can see some extra vegetables and sultanas in the final picture and wondered when I should add those? I am cooking for 40. How many should this feed? Thanks again!!! I love your site! You even have an Oodkac recipe!! And one for Somali Halwa!

    • A&L
      August 24, 2012 | 11:54 pm

      Thank you very much for your compliment and nice words. We cooked the vegetables separately. You can use the recipe for Somali Rice Topping and add carrots to it. This recipe is for 12 people. Otherwise you can use the Veggie Topping recipe and add onions and sultanas. Thank you.

      • Michelle
        August 25, 2012 | 12:15 am

        Thanks so much for that information!!

        • A&L
          August 25, 2012 | 12:16 am

          You are most welcome!

  18. layla ahmed
    October 16, 2012 | 6:28 am

    wow this recipe looks great can’t wait to try
    it inshallah i will let you know how it goes
    thank you

    • A&L
      October 16, 2012 | 10:53 pm

      Do let us know. Thanks for your comment.

  19. Ali
    November 8, 2012 | 9:14 am

    This website is absolutely amazing.I never thought I would be able to cook this dish on my own but your recipes are easy to follow for culinary beginners like me. Furthermore I truly appreciate the hard work and professionalism you put into this website. Jazakallah khayr A & L. You have given Somalis something to be proud of.

    • A&L
      November 8, 2012 | 9:47 pm

      Many many thanks for your fabulous comment. We are delighted that you loved the website. We appreciate your kind words and encouragement. Thanks again.

  20. laylaahmed
    November 13, 2012 | 6:19 am

    Made this recipe the other day it was very tasty i use
    lamb insted of goat. but the lamb came out quite dry
    i didn’t have veg seaoning so i used salt i didn’t know
    how much water to cook the meat in as i was only cooking 2 cups
    of rice any suggestion thank very much

    • A&L
      November 13, 2012 | 7:34 pm

      We are thinking that maybe you did not let the meat cook till tender. It is mentioned in the post that you will need 2 cups of water to cook a cup of soaked rice and the meat. The blended tomatoes also provide additional moisture for cooking the rice and meat. If you want to cook 2 cups of rice then you will have to divide the recipe by three. You have to cook the meat for one and half hours or until fork tender. The use of vegetable seasoning is not a must; there should be no problem in using salt. Let us know if you need anything else.

    • laylaahmed
      April 12, 2013 | 9:04 am

      thanks for reply i will try the again inshallah i will
      i leave the xawaash out and use the spices whole because i don’t have coffee grinder .i will you how it goes thank you

      • A&L
        April 12, 2013 | 11:51 pm

        Thank you.

  21. Nafisa
    November 19, 2012 | 7:07 am

    walal aad iyo aad ayaanu idiinka mahaanaqayna layla iyo A/laahi thanks

    • A&L
      November 19, 2012 | 9:50 pm

      Adigaa mahadda mudan walaal.

  22. Sa'dia
    March 3, 2013 | 11:30 pm

    I Just made this over the weekend for family and friends and it was delicious! I used lamb meat as i didnt have goat meat.

    Thank you so much!

    • A&L
      March 4, 2013 | 1:09 am

      That is wonderful! Keep impressing them and keep them happy.

  23. Zaynab
    March 6, 2013 | 3:38 pm

    Asalamu Alaikum! I am not Somali but since I became Muslim 10 years ago I have loved Somali food and the Somali culture. Anyways I was wondering if I could substitute lamb for Goat? Jazakallah :-)

    • A&L
      March 6, 2013 | 11:30 pm

      Wa’alaikum Assalam Warahmatullahi Wabarakatuh.
      Thank you very much for your comment. You can definitely substitute lamb for goat and it will taste delicious. What are your favourite Somali foods?

  24. Michelle
    June 17, 2013 | 1:18 pm

    Your final picture of this dish shows added ingrediants not mentioned in your list of Indgrediants. It looks like carrots, onions, maybe potatos, Red & Yellow bell pepper & Raisens?? Could you tell me what they are and if they were cooked with this dish or seperate then added to it. It looks so yummy & Im sure my kids would eat this if I add the extra ingrediants that are pictured. Thank You so much in advance.

    • A&L
      June 17, 2013 | 10:44 pm

      You are very welcome, Michelle. Here is the link for the veggie topping minus the raisins: If you wish, you can add raisins after turning off the heat. Here is another link for a different recipe: Thanks for the comment.

  25. fowsziya aden
    July 3, 2013 | 9:58 pm

    first thank you aad baad u mahadsantihiin faa iidada weyn aad usameyseen gabdhaha somaaliyeed iyo niman badan ooaan aqoon si wax lookariyo xataa shaah alaha ka dhigee waxaan idindhihi lahaa ilaahey haidinka abaal mariyo inkastoo ooaan soomalidu aysan abaal laheyn ilaahey haidinka jisaai siiyo maadama aad badbaadiseen gabdho badan ooaan aqoon how to cook asallmu caleykum waraxmatu laah wabarakaatu ramadaan kariim lamaane

    • A&L
      July 5, 2013 | 10:51 pm

      Adigaa mahadda mudan walaal. Waan ku faraxnay inaad ka heshay goobta Xawaash iyo inaad u aragtid wax faa’iida leh. Inay Soomaalidu yihiin dad abaal leh waxaad ka arki kartaa ducooyinka iyo faallooyinka fiican ay soo qoraan. Ramadaan kariim walaal.

  26. أم عبدالله
    March 22, 2014 | 6:39 pm

    شكرًا لكم على هذه الوصفة الرائعة حقاً..هل ممكن أن تقدموا وصفة رز بالسمك الكامل؟

  27. Lila
    April 14, 2014 | 5:10 pm

    Every time I cook meat with rice, the meat and the garnish smell good at the beginning and then when I add the rice and water, the strong smell can’t be found nor can I find the taste in the food. Why does all the flavoring diminish at the end?

  28. [...] Tags Somali-style Rice. Each grain of rice is loaded with flavours from the goat meat, tomatoes, and spices. VOIR CI-DESSOUS LE FRANÇAIS. [...]

  29. MS
    June 12, 2014 | 12:37 pm

    Asalamu alaykum wa rahamatullahi wa barakatu, i just wanted to know can this rice be made without the meat and if yes does the measurement stay the same

    jazakhallahu khairan

  30. BK
    October 23, 2014 | 8:45 pm

    thank you guys for what u doing. its really great work.

    • A&L
      October 26, 2014 | 2:55 pm

      We are appreciate your comment.

  31. orge
    February 17, 2016 | 3:19 am

    Thanks so much you are such a great team

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About (Annaga)
Qui Sommes Nous نبذة عنا

We are a husband and wife team and we live in Canada. In a world full of food complications, we make cooking very simple. Our recipe videos will make your cooking easy, relaxed and enjoyable. We bring you the foods we love from Somalia and from around the world.