Somalian Lamb And Rice Skudahkharis Recipes

SKOUDEHKARIS

Steps:

• Preheat oven at 350F/180C.
• In a dutch oven, pan fry the meat over medium high heat. Brown on all sides without burning. Add all the onions and sweat. Add garlic, tomatoes, chili peppers and tomato paste. Add salt and spices.
• Cover everything with boiling water and put the dutch oven in the oven for 45 minutes. Check the tenderness of the meat and continue cooking if necessary. Also check the liquid level and add water while cooking if necessary. Remove the dutch oven from the oven and place on medium heat.
• Pour the rice, mix well, cover and cook rice 15 minutes (5 minutes over medium heat then 10 minutes on low heat). Check the amount of liquid again and add water to cook the rice if necessary. The rice should be slightly sticky and juicy.
• Sprinkle with cilantro leaves and serve hot.

SOMALI BARIIS BY AMAL DALMAR RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Make the xawaash: In a medium bowl, combine the cumin, coriander, turmeric, cardamom, black pepper, cloves, and nutmeg. Set aside.
• Heat a medium oven-safe pan over medium-high heat. Add the vegetable oil, onion, tomato, garlic, and cinnamon stick. Cook until the onions have softened slightly, 5-6 minutes.
• Season with salt, then add the vegetable stock cube and cilantro. Cook for 1 minute, breaking up the stock cube.
• Reduce the heat to medium, then stir in the xawaash and soaked rice. Cook for about 3 minutes so rice grains lightly toast.
• Pour in the hot water and increase the heat to high to bring to a boil. Cover the pot, transfer to the oven, and bake for 20 minutes. Check periodically to be sure the rice has enough water.
• Remove the cooked rice from the oven and drizzle the red and orange food colorings on top. Gently mix so there are different colored grains.
• Sprinkle the raisins over the hot rice, cover, and set aside.
• To prepare the topping, mix the potatoes with the orange food coloring in a medium bowl (wear gloves to avoid stained fingers!).
• Heat about 1 inch ( 2 cm) of oil in a large heavy-bottomed saucepan. Add the potatoes and cook for 5-6 minutes, then transfer to a baking sheet lined with paper towels to drain the excess oil.
• In the same oil, fry the onion slices until browned and crispy, 2-3 minutes. Add the red peppers cooking for an additional minute. Drain on paper towels.
• To assemble the rice, transfer the pilaf to a large serving platter. Top with the fried potatoes, crispy onions, and red bell peppers.
• Enjoy!

BARIIS ISKUKARIS (SOMALI-STYLE RICE)

Steps:

• Soak rice in cold water 30 to 45 minutes, then drain.
• Meanwhile, prepare the xawaash: Combine all the spices in a spice grinder and finely grind. Set aside.
• Prepare the topping: Heat olive oil in a wide, deep pot over medium-high heat and add the onions, stirring occasionally until translucent. Add raisins and allow to soften, about 2 minutes, then add red bell pepper and cook until softened, about 5 to 7 minutes. Season with salt and set aside on a paper towel.
• In the same pot, make the rice: Heat 1/2 cup oil. Add onions and sauté, stirring frequently, until softened, 6 to 8 minutes. Add garlic, cinnamon sticks, cardamom, cloves and xawaash and cook, stirring, 1 minute.
• Stir in stock and rice. Bring to boil, then cover and cook on low heat 20 minutes. Stir in saffron and raisins and season to taste with salt. Cover, turn off heat and steam for 5 more minutes. Transfer to a serving platter, using a large spoon to pile rice in a heap onto a platter. Sprinkle topping over rice and serve.