Somali Bariis Iskukaris (Rice with Meat and Vegetables)

Ingredients

• 2 cups Basmati rice
• 1 lb Lamb or beef
• 1 medium Onion
• 2 medium Carrots
• 2 medium Potatoes
• 1 medium Green bell pepper
• 3 tbsp Vegetable oil
• 1 tsp Cumin
• 1 tsp Coriander
• 1/2 tsp Turmeric
• 1 Cinnamon stick
• 4 cups Chicken broth
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. 1Rinse the 2 cups of Basmati rice thoroughly under cold running water until the water runs clear, then set it aside to drain.
2. 2Cut the 1 lb of Lamb or beef into 1-inch cubes. Dice the 1 medium Onion, 2 medium Carrots, 2 medium Potatoes, and 1 medium Green bell pepper into roughly 1/2-inch pieces.
3. 3Heat the 3 tbsp of Vegetable oil in a large, heavy-bottomed pot over medium-high heat (375°F / 190°C). Add the 1 lb of Lamb or beef and cook, stirring occasionally, until browned on all sides, about 5-7 minutes.
4. 4Add the diced 1 medium Onion to the pot and cook until softened and translucent, about 3-4 minutes. Add the 2 medium Carrots, 2 medium Potatoes, and 1 medium Green bell pepper, and cook for another 5 minutes, stirring occasionally.
5. 5Stir in the 1 tsp Cumin, 1 tsp Coriander, 1/2 tsp Turmeric, and the 1 Cinnamon stick. Cook for 1 minute more, stirring constantly, until fragrant.
6. 6Add the rinsed 2 cups of Basmati rice to the pot. Stir well to coat the rice with the spices and vegetables.
7. 7Pour in the 4 cups of Chicken broth. Add the 1 tsp Salt and 1/2 tsp Black pepper. Stir everything together, ensuring the liquid covers the rice and vegetables. Bring the mixture to a boil over high heat (212°F / 100°C).
8. 8Once boiling, reduce the heat to low (200°F / 93°C), cover the pot tightly with a lid, and simmer for 20-25 minutes, or until the rice is tender and all the liquid has been absorbed. Do not lift the lid during this time.
9. 9Remove the pot from the heat and let it sit, covered, for 10 minutes. This allows the rice to finish steaming. Before serving, carefully remove and discard the 1 Cinnamon stick. Fluff the rice gently with a fork.

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