One-pot Rice & Goat Meat
- Soomaali
- Bariis Isku-karis
- Français
- Potée de Riz à la Viande de Chèvre
- العربية
- not translated yet
By Leila & Abdullahi · ·
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.
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Ingredients
1 cup = 237 mL · 1 Tbsp = 15 mL · 1 tsp = 5 mL. All are level measurements.
Method
Tap a step to mark it done.
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 to 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.
Comments
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Thanks so much you are such a great team
thank you guys for what u doing. its really great work.
We are appreciate your comment.
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
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?
شكرًا لكم على هذه الوصفة الرائعة حقاً..هل ممكن أن تقدموا وصفة رز بالسمك الكامل؟
/recipes/fried-fish/ الف شكر على التعليق، هذه طريقة عمل السمك
/recipes/somali-rice-pilaf/ وهذا رابط الارز