Easy Somali 🇸🇴 Bariis iyo Suqaar recipe | How to make Somali rice - beginner friendly!

beef

🥗Healthier: chicken

💰Cheaper: lamb

Chicken is leaner and often less expensive than beef.

olive oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds flavor and is a healthier fat option.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur wheat

Quinoa is a nutritious alternative, while bulgur is often more economical.

green bell pepper

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories, and cabbage is often cheaper.

Place a large pan on medium heat and add in 1/2 cup of sunflower oil or vegetable oil.

Add in 1/2 chopped onion and cook until it starts to brown.

Add in a frozen garlic and ginger cube (or 1 teaspoon of each if using fresh).

Add in chicken stock powder (or substitute with universal vegetable seasoning).

Add in 3 cups of thoroughly washed and soaked basmati rice.

Add 3 cups of hot water straight from the kettle and stir well.

Bring the water to a boil, then cover and reduce heat to low for about 10 minutes.

After 10 minutes, remove the lid and stir the rice to distribute the flavors.

Cover again and let it cook on low heat until fluffy and done.

In a separate saucepan, heat 1/4 cup of oil and add beef cubes and a teaspoon of chicken seasoning.

Stir and cook until the meat produces its own juices.

Add in chopped onions and garlic, then add in 1 potato and 1 carrot, stirring together and covering to cook for about 8 minutes.

Remove the lid, add curry powder and universal vegetable seasoning, and stir.

Add in chopped bell pepper and freshly ground black pepper, cooking for a couple of minutes.

Add in 1/2 cup of hot water, scraping down the sides of the pan for flavor.

Cover and cook on medium-low for about 10-15 minutes until the vegetables soften.

Add in parsley and turn off the heat if serving with rice.

Cooking Techniques

Equipment Needed

Spice Level: