Bariis Iskukaris (Somali Spiced Rice with Meat)

Instructions

1. Put the meat, water, halved onion, whole garlic and 1 teaspoon of salt in a pot. Bring to a boil, skim off the foam, then simmer partly covered for 60 to 75 minutes until tender. Strain, keeping 750 ml (3 cups) of the broth.
2. Mix all the xawaash spices together in a small bowl.
3. Heat the oil in a wide heavy pot over medium heat. Fry the cinnamon stick, cardamom pods and cloves for 30 seconds, then add the sliced onions and cook for 12 to 15 minutes until deep golden.
4. Add the garlic, tomato paste and xawaash and stir for 2 minutes. Add the meat and turn it in the spices for 3 minutes.
5. Pour in the hot broth and 1 teaspoon of salt and bring to a boil. Drain the rice, add it to the pot and level it out. Cook uncovered for about 5 minutes, until the liquid sits level with the rice.
6. Cover tightly and cook on the lowest heat for 18 to 20 minutes. Rest, covered, for 10 minutes.
7. Meanwhile, fry the carrot sticks and raisins in the tablespoon of oil for 3 to 4 minutes until the carrots soften and the raisins puff up.
8. Fluff the rice gently. Top with the carrots and raisins, and serve with bananas, lime wedges and bisbaas.

Tips

• Do not skip soaking the rice. It keeps the grains long and separate. Make sure the pot lid is tight, or the rice will cook unevenly.
• Use beef chuck or bone-in chicken thighs if goat is hard to find. Simmer beef for about 90 minutes until tender, and chicken for 20 minutes until cooked through.