Somali Rice with Chicken and Spices (Bariis Iskukaris)

Ingredients

• 2 cups Basmati Rice
• about 450 g Chicken Thighs
• 1 medium Onion
• 2 medium Carrots
• 1 medium Green Bell Pepper
• 2 cloves Garlic
• 1 tsp Cumin
• 1/2 tsp Cardamom
• 1/2 tsp Turmeric
• 4 cups Chicken Broth
• 2 tbsp Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C/175°C). Add the 2 tablespoons of vegetable oil and heat until shimmering.
2. 2Add the about 450 g of chicken thighs to the hot oil. Cook for 3-4 minutes per side, until browned. Remove the chicken from the pot and set aside on a plate.
3. 3Add the 1 medium onion to the pot and cook, stirring occasionally, for 5-7 minutes until softened and translucent. Add the 2 cloves of garlic, 2 medium carrots, and 1 medium green bell pepper to the pot. Cook for another 5 minutes, stirring frequently, until the vegetables begin to soften.
4. 4Stir in the 1 teaspoon of cumin, 1/2 teaspoon of cardamom, and 1/2 teaspoon of turmeric. Cook for 1 minute, stirring constantly, until fragrant.
5. 5Add the 2 cups of Basmati Rice to the pot and stir to coat the grains with the spices and vegetables. Pour in the 4 cups of chicken broth and bring the mixture to a boil over medium-high heat (204.4°C/200°C).
6. 6Return the browned about 450 g of chicken thighs to the pot. Reduce the heat to low (93.33°C/95°C), cover the pot tightly with a lid, and simmer for 25-30 minutes. The rice is cooked when it is tender and all the liquid has been absorbed.
7. 7Remove the pot from the heat and let it stand, covered, for 5 minutes. This allows the rice to finish steaming. Fluff the 2 cups of Basmati Rice gently with a fork before serving.

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