Somali Rice Pilaf (Bariis Maraq) Riz Pilaf Somali البيلاف الصومالي
This is not your typical rice pilaf cooked with 1 cup broth for 2 or more cups of rice. This pilaf is cooked with 2 cups broth for each cup of rice, making it a very flavourful dish. In fact, it is so flavourful that we sometimes eat with it just a banana without missing the meat that is usually served with it.
Traditionally, this colourful rice dish was served on festive occasions. It was cooked with goat broth in huge pots set on charcoal fire. This rice was the centrepiece of the meal and was decorated with vegetables and raisins.
In Somalia, the quality of the rice was not as good as what we get nowadays. Also, for economic reasons, the rice was coloured with food colouring instead of saffron, which was a very expensive spice. However, the aromatic spices, the flavourful broth, that was simmered for hours, and the amazing skills of the ladies who prepared it, transformed the rice into an amazing dish.
We could say with confidence that Somali rice pilaf is better than any other pilaf out there. We hope that you will try it and we do hope that you will agree.
Ingredients:
(Tbsp is a tablespoon; tsp is a teaspoon)
(1 cup = 237 mL = 2.4 dl; 1 Tbsp = 15 mL; 1 tsp = 5 mL); all are level measurements
Serves 8 to 10 people
- 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:
- In a 6 litre pot, place the onion, garlic, carrots, tomato and the green pepper.
- Add the parsley, cilantro (coriander), and the chicken bones if using.
- Add the cold water.
- Add the spices and the seasoning salt.
- Cover and simmer for 3 hours.
- Strain the stock.
- Saute the onion in the oil until soft.
- Add the garlic and stir well. Add the cinnamon sticks, Xawaash seasoning mix, ground cardamom and the cloves. Stir well after each addition.
- Add the stock.
- Add the vegetable seasoning salt. Stir.
- Add the soaked rice. Stir well and bring to a boil.
- Cover and cook on low heat for 10 minutes.
- After the 10 minutes, stir well, then cover and cook for another 10 minutes.
- Add the food colouring.
- Cover and cook on very low heat for 5 minutes.
Bariiskaan ma ahan sida bariiska waddamada kale looga yaqaanno “Pilaf.” Waddamada kale waxay koob walba oo maraq ah ku kariyaan 2 ama 3 koob bariis ah, waxayna ku daraan biyo. Bariiskaan aan sameynay, koob walba oo bariis ah waxaan ku karinnay laba koob maraq ah, maraqaasna wuxuu bariiska u yeelay dhadhan aad u macaan. Mararka qaarkood waxaan bariiska noocaan ah ku cunnaa moos (muus) keliya anagoo marna tabin hilib lagu cuno.
Waxaa caada ahayd bariiskaan midabbada qurux leh in la sameeyo munaasabaadka qaarkood sida aroosyada, xusaska, iwm. Waxaa bariiska lagu karin jiray maraq ari, waxaana lagu karin jiray dugsu aad u waaweyn. Bariiska wuxuu ahaa waxa ugu muhiimsan munasabaadkaas, waxaana lagu qurxin jiray qudaar sida bataatada (baradhada), karootada iyo basal la shiilay. Waxaa kaloo lagu qurxin jiray sabiib.
Bariiska Soomaaliya laga heli jiray ma ahayn mid aad u fiican sida kan maanta aan soo gadanno oo kale. Dhaqaale darteed, waxaa la isticmaali jiray midabbada cuntada oo lama awoodi jirin sacfaraanka asliga ah. Taas ka sokoow, carcarafta bariiska lagu dari jiray, iyo maraqa ariga oo aad u fiicnaa, iyo qibradda hablaha Soomaaliyeed, waxay bariiska ka dhigi jireen mid layaab leh.
Waxaan kalsooni buuxda ku dhihi karnaa in bariiskeenna Soomaliga ah uu yahay kan ugu fiican adduunka. Waxaan rajeynaynaa inaad tijaabisaan, waxaana rajeynaynaa inaad nagu waafaqdaan.
Maqaaddiirta:
(QW waa qaaddo weyn – midda cuntada lagu cuno; qy waa qaaddo yar)
(1 koob = 237 mL = 2.4 dl; 1 QW = 15 mL; 1 qy = 5 mL)
Ku filan 8 ilaa 10 qofood
- 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:
- Digsi 6 litir qaada waxaa ku riddaa basasha, tuunta (toonta), karootada, yaanyada, iyo barbarooniga cagaaran.
- Ku dar baqduuniska, kabsaro caleenta, iyo lafaha digaagga haddaad isticmaalaysid.
- Ku shub biyaha qaboow.
- Ku dar carcarafta iyo cusbada maraq qudaarta.
- Dabool oo dab yar ku kari muddo 3 saacadood.
- Maraqa miir.
- Basasha saliid ku dallac ilaa ay ka jilicdo.
- Ku dar tuunta (toonta) kaddibna walaaq. Ku dar qorfaha, Xawaashka, haylka shiidan iyo dhegayaraha. Si fiican u walaaq.
- Ku dar maraqa kulul oo aad diyaarisay.
- Ku dar cusbada maraq qudaarta, kaddibna walaaq.
- Ku dar bariiska. Walaaq, dabool ilaa uu ka karo.
- Dab gaaban ku kari muddo 10 daqiiqadood.
- 10 daqiiqo kaddib, si fiican u walaaq. Dabool 10 daqiiqo kale kari.
- Midabbada ku dar.
- Dabool oo dab aad u gaaban ku kari muddo 5 daqiiqadood.
Il ne s’agit pas du riz pilaf typique cuit avec 1 mesure de bouillon pour 2 mesures de riz ou plus. Ce pilaf est cuit avec deux mesures de bouillon par mesure de riz, ce qui en fait un plat très savoureux. En fait, il est tellement savoureux que parfois nous le mangeons simplement accompagné d’une banane et la viande qui l’accompagne habituellement ne nous manque pas.
Traditionnellement ce plat de riz coloré était servi lors des occasions festives. Il était cuit dans du bouillon de chèvre dans de grandes marmites sur un feu de charbon. Ce riz était le plat de résistance et était décoré de légumes et de raisins secs.
En Somalie, la qualité du riz n’était pas aussi bonne que celle que l’on trouve de nos jours. Et pour des raisons économiques, le riz était coloré avec du colorant alimentaire à la place du safran, qui est une épice très chère. Pourtant les épices aromatiques, le bouillon parfumé, qui était mijoté pendant des heures, et le grand talent des dames qui le préparaient, transformaient le riz en un plat délicieux.
Nous pouvons dire avec certitude que le riz pilaf Somali est meilleur que n’importe quel autre pilaf. Nous espérons que vous l’essaierez et que vous en tirerez les mêmes conclusions.
Imprimer la Recette avec Photos
Ingrédients:
(cs est cuillère à soupe; cc est cuillère à café)
(1 mesure = 237 mL = 2.4 dl; 1 cs = 15 mL; 1 cc = 5 mL); mesures à ras
Pour 8 à 10 personnes
- 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:
- Dans un faitout de 6 litres, mettre l’oignon, l’ail, les carottes, la tomate et le poivron vert.
- Ajouter le persil, le coriandre, et les os de poulet.
- Ajouter l’eau froide.
- Ajouter les épices et le sel parfumé.
- Couvrir et faire mijoter pendant 3 heures.
- Filtrer le bouillon
- Faire sauter l’oignon dans l’huile jusqu’à ce qu’il soit tendre.
- 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.
- Ajouter le bouillon.
- Ajouter l’assaisonnement légumes. Remuer.
- Ajouter le riz trempé. Bien remuer et amener à ébullition.
- Couvrir et cuire à feu doux pendant 10 minutes.
- Après 10 minutes, bien remuer, puis couvrir et cuire 10 minutes de plus.
- Ajouter les colorants alimentaires.
- Couvrir et cuire à feu très doux pendant 5 minutes.
المقادير
كوب = 237 مل، ملعقة كبيرة = 15 مل، ملعقة صغيرة = 5 مل
يكفي 8 الى 10 اشخاص
| زيت الكانولا | كوب | ½ |
| بصل | 1 | |
| (فص ثوم( مفروم | 3 | |
| عود قرفة | 2 | |
| حوائج | ملعقة صغيرة | 1 |
| هيل (حبهان) | ملعقة صغيرة | ½ |
| قرنفل | 10 | |
| (مرق( ساخن | 2 | |
| مسحوق مرقة الخضار | ملعقة كبيرة | 2 |
| ارزسيلا بسمتي | جم | 840 |
| (لون طعام( احمر | ملعقة صغيرة | ¼ |
| (لون طعام( برتقال | ملعقة صغيرة | ¼ |
| مرق | ||
| بصل | 1 | |
| فص ثوم | 7 | |
| جزر | 2 | |
| طماطم | 1 | |
| فلفل اخضر/ فلفل رومي | ½ | |
| بقدونس طازج | جم | 50 |
| كزبرة | جم | 50 |
| (عظام( دجاج | باون | 1 |
| (ماء( بارد | 3 | |
| كزبرة حبوب | ملعقة كبيرة | 1 |
| كمون | ملعقة كبيرة | 1 |
| فلفل اسمر | ملعقة صغيرة | 1 |
| مسحوق مرقة الخضار | ملعقة كبيرة | 1 |
طريقة التحضير:
| فى طنجرة كبيرة، يوضع البصل، الثوم، الجزر، الطماطم والفلفل الاخضر. | -1 |
| يضاف البقدونس، الكزبرة، وعظام الدجاج. | -2 |
| يضاف الماء البارد. | -3 |
| تضاف البهارات ومسحوق مرقة الخضار. | -4 |
| يغطى ويغلى على نار هادئة لمدة 3 ساعات. | -5 |
| يصفى المرق. | -6 |
| يحمر البصل فى الزيت. | -1 |
| يضاف الثوم ويقلب جيدا، ثم يضاف القرفة، xawaash او الحوائج، الهيل المطحون والقرنفل. | -2 |
| يضاف المرق الساخن المجهز سابقا. | -3 |
| يضاف مسحوق مرقة االخضار. | -4 |
| يضاف الارز المنقوع، يقلب ويترك الى ان يغلي. | -5 |
| يغطى ويطهى على نار هادئة لمدة 10 دقائق. | -6 |
| يقلب جيدا، ثم يغطى ويطهى لمدة 10 دقائق اخرى | -7 |
| تضاف الالوان. | -8 |
| يغطى ويطهى على نار هادئة لمدة 5 دقائق. | -9 |
Masha Allah ilaahey ajir xasnad ha idiinka siiyo sida aad iskuugu howsheen inaad nooso bandhigtaan cunadaan muhiimka uh ah dhaman umada somaliyed intaas kadib mahadsanidiin
Adigaa mahadda mudan walaal. Aad iyo aad ayaa ugu mahadsan tahay hadalada wacan iyo faallada fiican aad inoo soo qortay. Qayr iyo caafimaad ayaan kuu rajaynaynaa.
masha Allah. walalaheena qaaliga ah ee xawaash.com aad iyo aad ayaa idinku mahad celinaa mar walba iyo goor walba. mahada Alle kadib.
waxa tihiin isha kaliya aan leenahy aan ku faraxno. markastoo wax cusub keentaan. waxa idin rajeenaa cimri dheer kuligiina iyo danbi dhaaf. aad ayaa idin jecelnahay ogaada…xawaash.com
maamulka xawaash codsi ayaa idin weydiinsan lahaa. taas oo ah:
aniga xamdi ahaan waxa jeclahy hotmailkeega inaa ku keedsado waxyaabaha aan xiiseeyo, sida cunto karinta , kutubada afsomaliga ah.
marka aan u baahdo si aan si fudud u helo, hadane maamulka xawaash waxa ka codsanaa maka koobiyeesan karaa. hotmailka maku shuban karaa. si iigu fududaato, maaalinkaan baro inaa cunto aad sameeseen tijaabiyo,.
mahadsanidiin dhamaan
Adigaa mahadda mudan walaal. Aad iyo aad ayaa ugu mahadsan tahay faallada qaayaha leh iyo ducada fiican. Waxa aad u baahan tahay waa keydsan kartaa. Qayr iyo farxad ayaan kuu rajaynaynaa.
maasha allah waa cunto qurux badan. ilaah ajir ha idinka siiyo amiin
Adigana qayr Ilaahay ha ku siiyo. Mahadsanid.
Hi a&l did u gurys u Sella regular basmati oe parboiled ,4, soking rice its not gone get mushy .otherwise great looking pilaf.any chickenbiriyanI recipes please thankyou guya,love u bye.
Sella is parboiled basmati. Unlike regular basmati Sella basmati can be soaked for much longer time. There was even an instance when we soaked it for almost 6 hours and it didn’t get mushy. Thank you for your comment.
So can we use regular basmati if we soak it for 6 plus hours then? Because I can’t find the parboiled basmati? I also can’t find the vegetable seasoning you recommended and was wondering what can I substitute it with? Thanks
You can use regular Basmati, but soak it for just half an hour. You can use any type of bouillon cube or powder. We are in the process of testing several brands and hope to make recommendations, God Willing. Thank you.
Sooooooooooo delicious!!!
Thank you very much, Sara. We appreciate your taking the time to leave a comment.
Salaan badan walaashey, aad baa u mahasantahay hase ahaatee 4 saacadood bariis qaadanaaya walee saan u karin ma aqaan hase ahaatee maadaam aan kaa codsaday oo aad isku howshay wixii ka dhacaaya ha ka dhaceenee waa in aan kariyo maanta ama bari, walaalee bariiskaas magaciisa ma ii soo sheegi kartaa, inteena ka soo gadi karaa???
khayr alle ha ku siiyo
Waa ku mahadsan tahay salaanta wacan. Afartaas saacadood jikada lama taagnaanaayo. Bariiska intaad qastid maraqa dabka saartid, waxaad haysanaysaa 3 saacadood. Waqtigaas guriga hoover mari, dharka dhaq, weliba waxaad heleysaa waqti aad quraan ku aqrisatid. Intaaba ajar ayaad ka heleysaa. Camal wanaagsan ayaan kuu rajaynaynaa.
asalaamu aleykum walaalaheyga qhaaligoow maashaa allaah tabaarakallaah walaal aadaa umahadsantihiin runtii asiiiilah wallaal jazaakallaah kheyr waqeer jamiic muslim
Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
Walaasheenna qaaliga ah waa ku mahadsan tahay faallada fiican. Qayr ayaan kuu rajaynaynaa. Mahadsanid mar labaad.
Masha allah, allah yubarik fiikum/
Runtii howl weyn baad ummada u haysaan oo aan la illaawi doonin/
inkastoo aan bariga fog ee aduunka joogo, lkn shaqada adag ee aad haysaan waxay dad badan u suura gelisey iney noloshii soomaaliya halkan isaga UPDATE-gareeyaan!
Mar labaad waxaan idinka soo salaamayaa Beijing China
Waan ku faraxnay faallada iyo salaanta wacan aad bariga fog inooga soo dirtay, waana ku mahadsan tahay. Qayr ayaan kuu rajaynaynaa.
masha’alah heer sare!ilah kheyr badan h idinsiiyo walal.
Mahadsanid walaal. Qayr badan oo aan dhammaan ayaan Ilaahay kaaga baryaynaa.
Masha,alah,Cimrigiina ha raago aamiin.shidnaha aad u sameysay bariiska, shidni raqay miyaa?mar kale sida loo sameeyo ma na tusi kartaa adigoo mahadsan.scw
Aamiin walaal. Waa ku mahadsan tahay ducada iyo faallada. Shidniga waa midka raqayga leh, hadduu Ilaahay yiraahdo waan soo gelin doonnaa.
the rice was amazing really beautiful,the chicken was nice too and the rest i was if i could eat it right about now but i love it,, Masha allah.
Thank you very much for your nice comment. We are happy you like it.
masha allah qeer allaha idin kasiiyo waxaa noo soo galisaan cunta heersare ah waan ka faa iiday waana ku xiranahay webset kan
Waan ku faraxsan nahay inaad ka faa’iidaysatid oodna ku xiran tahay. Waa ku mahadsan tahay faallada fiican.
walal waxan ku waydiyay bariis walba oo basmati ah ma u sameen karaa bariis qaar aajiro biyaha aan xamili karein
Sella basmati wuu ka duwan yahay basmatiga caadiga ah, wuuna ka adag yahay. Basmatiga caadiga ah haddaad isticmaalaysid nus saac keliya qas, biyhana halkii koob bariis waxaad ku dartaa hal koob iyo bar oo biyo ah. Sida aad sheegtay biyo badan ma qaado.
waan idinsalaamayaa bahda xwaash waadaawadaa wana bartaa cuntada wanagsan
Aad iyo aad ayaan ugu faraxnay inaad nala socodsiisay. Mahadsanid walaal.
soooooooooo delicious and beautiful jazaakallah kheir
Thank you so much Maryan. We are happy you like it.
sxb waxaa noo habeysaa sida leeskugu kariyo digir iyo qamadi makasaayi
Hadduu Eebbe idmo waan soo gelin doonnaa.
asc walaalo kheyr ilaah HA IDIN SIIYO INTAA KADIB WALAALO WAXA IDIN WEYDIIN LAHAAY QAABKA BARADHADA SACFARAANKA LEH LOO SHIILO IN BADAN DAD SAMEYNAA LAKIIN ANI WAA KEENI WAAY
Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
Hadduu Eebbe idmo waan soo gelin doonnaa. Mahadsanid walaal.
mansha alaah ilaah ajar iyo xasanad ha idinka siiyo sida wanaagsan ee hagar la aanta eh aad noogu soo bandhigtaan wixi ilaah idin baray walaalo jiro mahadsanidin in badan ayan idinka faiidnay
Waan ku faraxsan nahay inaad ka faa’iidaysanaysiin. Waa ku mahadsan tahay faalada fiican.
Where is the recipes for the Somali chutney sauce shown in this video?
God willing, we will post it.
walalyaal aad iyo aad ayad umahasantihin sida wacan eey noguso bandhigten cunta somalida lkn waxad ilowden inad inoguso qortan luqadeni hoyo since we are somali fadlan hadad awoda inogu badala luqadeni hoyo adinkoo mahadsan
Adigaa mahadda mudan walaal. Afarta luqadood aan ku qorno mid walba bog ayaa loo sameeyey. Soo’da (recipe) markaad gasho masawirka hoostiisa dhanka bidixda waxaad arkaysaa (tab), meesha Af-Soomaali ku qoran guji ama riix, soo’da dhan oo Af Soomaali ah ayaad arkaysaa. mahadsanid.
Hi! First of all I absolutely love your blog! It has been a saviour especially growing up in a household where Somali food wasn’t common. I just wanted to ask, how can I use regular basmati rice for this dish?
Thanks again 🙂
Thank you very much for your very nice comment and kind words. If you are using regular basmati, soak it for half an hour only. For each cup of regular basmati rice you will need 1 1/2 cups stock. If you are cooking 4 cups rice you will need 6 cups stock.
Asalamu alaykum I love your blog! I didn’t see your blog any kids meal. If you did where I find. Please can you make easy kids meal thank you.
Wa’alaikum Assalam Warahmatullahi Wabarakatuh.
Thank you for your comment. There are many recipes that could be suitable for kids. It is our opinion that kids should eat all types of foods. Nevertheless, we will make a special effort to post “kid-friendly” recipes. If you have any suggestions, please let us know.
Asalamu Alaykum I love your blog.
Amira, thank you very much for your kind words.
Mashaallah for the recipe, am gonna try today inshaallah.ASC
Thank you for your comment. Let us know if you like it.
ASC, i have one more suggestion on how to cook Ceesh. Please can you do the recipe on that? Thanks alot
It is on the list. God willing, we will post a recipe for it. Thank you.
A&L, maxaa idinku doceeyaa yaah, waa idinka faaidestay wax badan
Ilaahay qayr ha na wada siiyo anaga oo dhan. Mahadsanid.
walaal ilaah ajar iyo xasanad ha idinka siiyo sida wacan ee aad noogu soo gudbiseen.jzk kheer
Waa ku mahadsan tahay ducada fiican. Adigana qayr badan Ilaahay ha ku siiyo.
manshallah you both beautiful cooks.Great help for the young generation of Somali girls who left their mothers. Who don’t have any body to teach them our beautifulsomali food.Can you please show us how you made that nice rich chili sauce on the lift thank you thank you jazaakallah kheir
Thank you very much for your great comment and kind words. We are happy that you found the website helpful. God willing, we will post the recipe for Somali chutney. We wish you all the best.
Ascwrwb A&L jizakumulah qeyr walalahey xogiina. Misaanka aqiro alah idinkugu Daro Amin codsi waxaan ubahnaan laha basbaska shidni hadaad awoodan inad noso galisan walaalaheey shukran
Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
Walaal Falis, aad iyo aad ayaa u mahadsan tahay. Hadduu Eebbe idmo mar dhow ayaan ku tala jirnaa inaan soo gelino.
ascwr salan kadib aad ban idnku mahd celineena hadaa tahiin bahda xawash waana idnka faidney siyaan cadi aheen waliba aniga ahaan wixi aan is iraah isku day ilahyba iguma dhibo waa ii fududadan hadanba u gacn qado runti waxan umalena manaan sameyeen hadanan idnka garab idnka heli lahay wadna ku mahdsantihiin alfa maraah waxadba moda martidu inay is daba jog iska noqoneso saan waxn sameyo manan aqoon lahen hmmmmm hada lakin wa isku kalsonadey oo ayi marti inan qabilan isku daya wana dhira galin iyo dadal aan adinka idnka helay jazakumulahu khayrn jazza mida kale qofba wuxu lahaa sida digir iyo qamadiliskugu kariyan raba hmmm waxan dhihi laha digir iyo qamdi wax kabdan oo wangsan mesha laga hela ee barta ascwrb
Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
Adigaa mahadda mudan walaal. Aad iyo aad ayaan ugu faraxnay faallada qiirada leh aad inoo soo qortay. Waxaan kaloo ku faraxsan nahay inaad jeclaatay waxyaabaha aad tijaabisay. Hadduu Eebbe idmo qof walba codsigiisa inaan uyeelno ayaan jecelnahay, waxaan rajaynaynaa Ilaahay inuu nagu kalmeeyo. Mahadsanid walaal.
asc walaleheeyga sharafta leh aad iyo aad baa u mahadsantihiin in kastoo aanan haayaniin qudaarta wadan keeyga sharfta leh wan soo gaari oon ku qadeeyndoona baabaay iyo nimcada rabi nasiiyey ainsha allaah adin kane jasakalaa
Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
Walaasheenna qaaliga ah Canab, aad iyo aad ayaa ugu mahadsan tahay faallada wacan. Hadduu Eebbe idmo waan wada aadi doonnaa waddankeenna. Qayr ayaan kuu rajaynaynaa.
ASC WR WB
Marka hore waan idin salaamay walaalahay, salaanta islaamka ee kor kuxusan.
Marka xigta, I really like this site with the beautiful somali dishes.. and the funny stories you write to explain the background of the dishes. Very nice! 🙂
About the ”somali rice pilaf” it looks VERY nice & delicious! One question: What’s the difference if you first add the rice before adding the stock (maraq)?? Thanks.
Wa’alaikum As-salam Warahmatullahi Wabarakatuh.
Thank you for your greetings. We are happy you like the site and the stories. We do both ways, for this type of rice we did not notice any difference, for other types of basmati it helps it to not stick together. Thank you.
Ascw,
Walaalayaal gob gob dhashay ayaa tihiin aniga hooyooyinka dhax dhaxaadka ayaan ahay oo tabar horey baan u qabay laakin waxaan ku faraxsanahay in aad walaaladiin Soomaliyeed ee qurbaha isku guursaday oo aan qabin cid wax u sheegto in aad u faa’ ideyseen. Ilaaheey ajir iyo xasanaad ha idinka siiyo saddaqadaan aad baxsateen.
Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
Walaal Marwo, aad iyo aad ayaa ugu mahadsan tahay hadalada wacan oo qiirada leh. Aad ayaan ugu faraxnay faalladaada. Ilaahay hakaa abaal mariyo, qayr badanna Alle ha ku siiyo. Mahadsanid mar labaad.
asc walaal waku mahadsan tihiin cuntada wacan ood soo gelisiin. Bariiska waxaa la soak gareynaa 4 hrs ani London (UK) ayaan jooga. Bariis intaaas la soak gareyn karo ma aqaan any other rice suggestions.
thanks
Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
Waxaa raadisaa bariis nooca (Sella Basmati). Wuu ka adag yahay basmatiga caadiga ah. Shalay ayaan martiqaad qabnay. Bariiska habeenka ka horeeya ayaan qasnay, wuxuu qasnaa ugu yaraan 10 saacadood. Mahadsanid.
masha.alaah thaat looks yummy …mahadsanidin sida ad mar walba nogu so gudbisan waxi cusub thanks again..
Adigaa mahadda mudan walaal. Waa ku mahadsan tahay faallada.
aaisha sis bariska aniga 2 hours oo kaliya mid u bahan qasid ayan ku sameyay sidi logu talo galay ayuuna kuso baxay mahadsanidiin
Waa runtaa laba saacadood wey ku filan tahay, laakiinse Waxaan aragnay “Sella Basmati” markii lasii qasoba wuu sii fiicnaadaa wuuna sii dhaadheeraadaa.
Masha.alaah thanks walaal nucaas wa inaan radiyaa hadii ale idmo aad ayan u mahadsantihiin mar walbane abaal ayan idin heynaa sida wanagsan aad aqoontina noola qebsanesan ilaah ajar ha idinka siiyo walaal asc
Waa ku mahadsan tahay hadalada wacan. Qayr ayaan kuu rajaynaynaa adigana.
asc waalayaal aad baad umahad santahiin ilaah ajir haidin kasiiyo aamiin walahi waan jecleestay wabka waayo faa iidadiisaa badan marka waxaan idin weeydiinaa idin koomahad san bariiska hadii biyo laladhigo ilaa 4 saacadood miyuusan iga milmeeyn burbureey mahasanidii iisoo jawaaba fadlan ok
Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
Waa ku mahadsan tahay faallada fiican. Waan ku faraxnay inaad jeclaysatay goobta Xawaash. Bariiska hadduu yahay Sella Basmati waxba ma noqonaayo, qasidda badan wuu ku sii fiicnaadaa. Hadduu yahay basmatiga caadiga ah 30 daqiiqo ayaa ku filan inuu qasnaado.
asc waalkiis aadbaad umahad santahiin sida fiican ee aad iiga soo shaafiseen su aasheeydii ilaah haidiin fududeeyo amuuraha dhamaan teen aad baan idiin salaamaa ok by
Aamiin walaal. Waa ku mahadsan tahay ducada. Qayr ayaan idiin rajaynaynaa.
Asslmu alaykum wa rahamtualahi wa baraktuhu
Honestly This website SAVED ME .. Ive learned how to cook by watching you cooking Allahumma barak
Barakallahu feek Sister
xxx
Wa’alaikum Assalam Warahmatullahi Wabarakatuh.
Wa are happy we could help. thank you very much for letting us know. God bless you.
Walal waxa ina ka codsan in aad ii sheegtan, sida loo sameeyo qudaarta dusha laga saaray bariiska. baradhada iyo basasha iyo sabiibka.
Waa basal iyo bataato (baradho) la shiilay, kaddibna zabiib korka looga daray. Hadduu Eebbe idmo waan soo gelin doonnaa.
You guys should make an application for iPads, iPhones please! I love your website & all the awesome foods…but we also need ur recipes on something more portable, iris more convenience when cooking…
We are working on it. Thank you very much for the nice comment.
A COOKING APP PLZ!!!
Mashallah. Jazak’allah khayr. Walaalayaal I just tried this rice today with the chicken suqaar and it turned out amazingly beautiful and delicious. I now have a rice dish I can turn to whenever I’m hosting guests or I’m cooking for my family. Thank you so much for making this site and allowing us to learn these wonderful recipes. May you be blessed for your efforts.
Thank you very much for your great comment. It is our pleasure that you found the website helpful. We hope to post more recipes that will appeal to you. God bless you.
The rice looks so elegant and appetizing with those beautiful colours. I gave up food colouring a few years ago, I wonder how the rice would come out with saffron for yellow and beet juice for red. I’ll try sometime and let you know how it turns out.
Thank you very much for your nice compliment. Saffron will even give it a better aroma. We believe beet juice will work as a substitute for the red colour. We are waiting to hear how it turns out.
asc wr wbr
walaayaal waad salamntihin waadna mahadsantihiin 100%, waxadna nalawadaagteen aqoontiina waana deeqsinimo iyo naxariis ad usamayseen guud ahaan dadyow kala duwan gaar ahaan walaalihiina sooomaliyeed waxan idin leeyahay alle haydin barakeeyo wax wanagsan ayaad nabarteen rag iyo dumarba waad u faa’iidayseen
Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
Walaal Cabdiraxman, aad iyo aad ayaa ugu mahadsan tahay faalladaan wacan. Waan ku faraxnay sida aad u jeclaatay goobta Xawaash. Ilaahay waxaan kaaga baryaynaa qayr badan oo aan dhammaan. Mahadsanid.
wlhi wax aan idku mahad celiyo ma aqaanooo thnsk 100
Waxaa nagu filan faallada fiican. Mahadsanid walaal.
wow..waan idin salamay
marka xiga salaan kal iyo laab ah ayaan idiin so gudbinaya
anoo ka wakiil ah asxaabul iskaabulo hawada ayaan aman iyo bogaadin idiin so marsiineynaa
Waa ku mahadsan tihiin salaanta diiran waanna ku faraxnay. Waxaan rajaynaynaa inaad ka faa’iidaysanaysiin.
ASCW,
Faallo inta leydin faaliayay ka badan wax kuma dari karo, lakin waxan idin leyahey shaqada iyo fikirka aad qabateen wax yar ma ahin, aduunyo iyo aaqiraba Allah ha idinka abaalmariyo.
Walaal idin jecel
Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
Mahadsanid walaal. Ilaahay ha ku jeclaado. Waan ku faraxnay faalladaada iyo ducadaada fiican. Qayr ayaan kuu rajaynaynaa.
Walal aad baad u mahadsan tihin marka hore, waxa raba in aad ii sharaxdaan Xawaash-ka waa xawaashkee? Ma xawaashka afka qalaad lagu yiraahdo miyaa(cumin)? Hadii uusan ahayn ma i sheegi kartan waxa luuqad kale lagu dhaho. Mida kale qudaarta dusha looga daray sida baradha, Basasha, iyo sabiibka sidee isugu samaysayn? ama u sameeysayn. Aad baad ugu mahadsan tihin jawabtina, fadlan sharaxad iga siiya.
Adigaa mahadda mudan walaal. Waa waxa Soomaalida cunada ay ku carafsato. Dadka qaar Xawaaji ayey u yaqaanaan qaarna geedo. Cumin-ka xawaash dhuudhuub ayaa loo yaqaanaa, coriander seeds-kana waa xawaash kuuskuus. Af Carabiga waxaa la yiraahdaa حوائج. Waxa uu ka kooban yahay bogaan ka fiiri http://xawaash.com/?p=12. Qudaarta waa baradho iyo basal la shiilay kaddibna zabiib korka looga shubay. Hadduu Eebbe idmo waan soo gelin doonnaa.
ssalamualekum warahmatullahi wabarakatuhu
manshallah khair allah haydinsiiyo waxficaan ayaad so bandhigteen anakana faaido noo ah kol hadaan nahay hoyooyin rashinkaris laga rabo waad nacawiseen illahay haydin caawiyo malinka qiyaamaha
Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
Waan ku faraxnay inaad jeclaatay goobta Xawaash. Waa ku mahadsan tahay faallada iyo ducada aadka u fiican. Ilaahay ha kaa abaalmariyo. Mahadsanid walaal.
Its been a while ……….. i really missed you guys. I see lots of new recipes. Jazakhallah.
Welcome back. We have missed your comments too. Thank you.
asc waaloyaal waan idin salaamaa dhamantii qer Alle ha idin siiyo walaayaal waxaad noosoo galisaan sida loosameyo jaamka cuntada lamarsado idin koo mahad san wabilaahi toowfiiiq
Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
Waa ku mahadsan tahay salaanta iyo ducada. Hadduu Eebbe idmo waan soo gelin doonnaa. Qayr ayaan kuu rajaynaynaa.
salaamu calaykum waraxmatulahi wabarakatuhu,
thank you so much guyz u r real somali heroes and deserve an award. i live one of the states of Australia and ever used to wonder how on earth am I gona get halal chicken/beef stock now that u guyz have shown me how to do it am really so happy thank uuuuuuuuuuu soooooooooooo much.
words cant describe how i appreciate the work u guyz do am ur big fun of xawaash.com cant stop telling to all ma friends even the non-somaliz.
may allah give u kheer badan.
Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
Words can’t describe how happy we become when we here that we have touched the lives of people in faraway places. Thank you.
Mashallah!
I hope this is as delicious as it looks! I would never have thought to make chicken stock like that! I usually just boil it with cinnamon.
I cant wait to try this! Mum’s going to be super impressed.
Thanks for sharing!
Check out my blog when you have time. xxx
Thank you very much Asha, for your nice comment. We hope you will try it and let us know.
We will check out your blog insha’Allah. Thank you.
Aad ayaa ugu mahadsantihiin bandhiggaan cunno karis ee aad soo bandhigteen, run ahaantii aad ayaan ugu farxay dhaqankeena iyo dhadhankeena.
Adigaa mahadda mudan walaal. Waan ku faraxnay inaad jeclaatay. Aad ayaa u mahadsan tahay.
asalama alaykum
do you think this dish with all of the other components that you showed at the end of thevid is appropiate for iftar at ramadan ??
Wa’alaikum Assalam Warahmatullahi Wabarakatuh.
It would indeed make a good meal for iftar. Remember to eat in moderation.
Aad iyo aad baad u mahadsantahay xawaash.com
websitekinu wllhi aad iyo aad buu qaali agtayda ogayahay
wa”ayo in badan ayaan raadin jiray website somaliya oo cunta ah
marka kun jeer ayaad mahadsantihin xawaash.com
Adigaa mahadda mudan walaal. Waan ku faraxsan nahay inaad ka heshay Xawaash.com, waanna ku mahadsan tahay faallada wacan.
waad mahadsantahiin cunto wanaagsan oo dhadhan leh iyo xawaashi carfoon.
Mahadsanid walaal.
walaal adoo mahadsan bariis maraqa ma u isticmaali kaara lafo lo’aad xagaad adigu uga isticmaashay lafaha digaaga plz
Waa isticmaali kartaa lafo lo’aad haddadd jeceshahay.
maa shaa allaah
ilaah ha idiin barakeeyo aqoontiina
waxaana wax ka ogaaday in soomalidu tahay dad ku xeel dheer karinta cunadda oo aan u haystay inay yaqaan canjeelo iyo bariis caano geel lagu daray
kkkk
Waan ku faraxsan nahay fikraddaas aad ka qabtay inaad beddeshay. Waa ku mahadsan tahay faallada wacan.
Asc a&l ad iyo ad ayan idin salamaya walala heyga qaliga ah ad iyo adna wad umahad santihin ma aqano Sidan awal kina kugudilahen wayo wax walbo wadna barten Lakin waxan idinka cod sanena hadad nogu sodari kartan bastada ali fornaha wacodsi qer iyo cafimad ayan idin rajenena cimri dher iyo cafimad bdn
Waa ku mahadsan tahay salaanta wacan iyo faallada fiican. Hadduu Eebbe idmo waan soo gelin doonnaa codsigaada. Qayr badan ayaan Ilaahay kaaga baryaynaa.
Thank you for the delicious recipes. Am grateful I found your website. Shico
Thank you very much for your nice comment. We are happy you found our website.
Assalaamu Aleikum wa Rahmatullahi wa Barakaatuh,
After soaking the rice for one hour, I had to remove the water because of sudden change of plans today. Can I place the rice in the fridge, then use it tomorrow after I’ve prepared the stock? Or do I still need to continue the soaking for three more hours tomorrow? And is it by the way really necessary to soak the rice this long :)? I’m using ‘RAHMAN RICE, super old basmati sella.’
Sorry for the many questions. I hope you can help me. You have a beautiful website ma shaa Allah!