Somali Rice Pilaf
- Soomaali
- Bariis Maraq
- Français
- Riz Pilaf Somali
- العربية
- البيلاف الصومالي
By Leila & Abdullahi · ·
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.
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Ingredients
1 cup = 237 mL · 1 Tbsp = 15 mL · 1 tsp = 5 mL. All are level measurements.
Somali Rice Pilaf
Stock
Method
Tap a step to mark it done.
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. Steps for preparing the stock 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.
The broth Steps for preparing the rice 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.
Comments
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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!
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.
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.
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.
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.