Somali Rice Pilaf (Bariis Maraq) Riz Pilaf Somali البيلاف الصومالي

Somali Rice Pilaf (Bariis Maraq) Riz Pilaf Somali البيلاف الصومالي

Somali Rice Pilaf

www.xawaash.com

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.

 

Print Recipe

Print Recipe with Photos

 

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

Sella basmati rice


 

The washed rice soaked in water for 4 hours


 

We used chicken bones. You could also use lamb, beef, or fish bones. Vegetarians can omit the bones and still end up with a flavourful broth.


 

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.

 

The broth


 

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.

 

Somali rice pilaf with the colours added


 

Somali rice pilaf


 

Somali food

Bariis Maraq

www.xawaash.com

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.

 

Daabac Soo’da

Daabac Soo’da oo Sawirro Leh

 

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

Bariis basmati nooca “Sella”


 

Bariiska la dhaqay oo 4 saacadood biyo lala dhigay


 

Waxaa isticmaalnay lafo digaag. Waxaa ku beddeli kartaan lafo ari, lo’aad, ama kalluun. Dadka aan hilibka cunin, lafaha way ka dayn karaa, maraqana wuu dhadhan fiicnaanaayaa.


 

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.

 

Maraqa


 

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.

 

Bariis maraq oo midabbada lagu daray


 

Bariis maraq


 

Cunno Soomaali

Riz Pilaf Somali

www.xawaash.com

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

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

Riz Basmati Sella


 

Le riz lavé mis à tremper dans l’eau pendant 4 heures


 

Nous avons utilisé des os de poulet. Vous pouvez aussi utiliser de l’agneau, du boeuf, ou des arêtes de poisson. Les végétariens peuvent se passer des os et obtiendront quand même un bouillon parfumé.


 

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

 

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.

 

Riz pilaf Somali avec les colorants


 

Riz pilaf Somali


 

Plats Somalis

البيلاف الصومالي

www.xawaash.com

اطبع الوصفة – بدون صور

اطبع الوصفة – مع صور

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

 

أرز سيلا بسمتي


 

يغسل الارز ثم ينقع فى ماء لمدة 4 ساعات


 

اضفنا عظام دجاج. يمكن استخدام اي نوع من العظام‪:‬ غنم، بقر، سمك…


 

طريقة التحضير:

طريقة تحضير المرق

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

 

المرق


 

طريقة تحضير الارز

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

 

البيلاف الصومالي مضاف اليه الالوان


 

البيلاف الصومالي


 

الاكل الصومالي

 

 

 

 

 

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128 Responses to Somali Rice Pilaf (Bariis Maraq) Riz Pilaf Somali البيلاف الصومالي
  1. Umu ruweyda
    January 14, 2013 | 5:10 am

    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

    • A&L
      January 14, 2013 | 7:31 pm

      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.

  2. xamdi sweden
    January 14, 2013 | 9:53 am

    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

    • A&L
      January 14, 2013 | 9:14 pm

      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.

  3. naciima
    January 14, 2013 | 10:01 am

    maasha allah waa cunto qurux badan. ilaah ajir ha idinka siiyo amiin

    • A&L
      January 14, 2013 | 9:15 pm

      Adigana qayr Ilaahay ha ku siiyo. Mahadsanid.

  4. ameerali
    January 14, 2013 | 10:20 am

    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.

    • A&L
      January 15, 2013 | 12:38 am

      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.

      • Fana Abraham
        March 5, 2013 | 3:02 pm

        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

        • A&L
          March 6, 2013 | 12:41 am

          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.

  5. Sara Shegow
    January 14, 2013 | 4:11 pm

    Sooooooooooo delicious!!!

    • A&L
      January 14, 2013 | 11:12 pm

      Thank you very much, Sara. We appreciate your taking the time to leave a comment.

  6. Dek
    January 14, 2013 | 5:05 pm

    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

    • A&L
      January 15, 2013 | 12:50 am

      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.

  7. umasmaa
    January 14, 2013 | 10:49 pm

    asalaamu aleykum walaalaheyga qhaaligoow maashaa allaah tabaarakallaah walaal aadaa umahadsantihiin runtii asiiiilah wallaal jazaakallaah kheyr waqeer jamiic muslim

    • A&L
      January 15, 2013 | 12:28 am

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Walaasheenna qaaliga ah waa ku mahadsan tahay faallada fiican. Qayr ayaan kuu rajaynaynaa. Mahadsanid mar labaad.

  8. said
    January 15, 2013 | 2:33 am

    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

    • A&L
      January 15, 2013 | 4:44 pm

      Waan ku faraxnay faallada iyo salaanta wacan aad bariga fog inooga soo dirtay, waana ku mahadsan tahay. Qayr ayaan kuu rajaynaynaa.

  9. Ayaan abdullahi Ali
    January 15, 2013 | 4:06 am

    masha’alah heer sare!ilah kheyr badan h idinsiiyo walal.

    • A&L
      January 15, 2013 | 4:45 pm

      Mahadsanid walaal. Qayr badan oo aan dhammaan ayaan Ilaahay kaaga baryaynaa.

  10. fadma
    January 15, 2013 | 8:57 am

    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

    • A&L
      January 15, 2013 | 5:10 pm

      Aamiin walaal. Waa ku mahadsan tahay ducada iyo faallada. Shidniga waa midka raqayga leh, hadduu Ilaahay yiraahdo waan soo gelin doonnaa.

  11. Amira
    January 15, 2013 | 9:23 am

    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.

    • A&L
      January 15, 2013 | 5:12 pm