Bariis surbiyan is a beautiful looking dish when placed on the table and it is tastes great too. I love the mix of spices and the crunchiness of caramelised onions that we use to decorate this dish.
Somalis make bariis surbiyan using various kinds of meat. In this recipe I have not used meat, which makes it a great option for vegetarians.
Serve on a plate and garnish with the caramelised onions. Bariis surbiyan goes well with any kind of meat or vegetable curry.
- 2 large onions cut into thin strips
- 1 kg of basmati rice
- 3 cardamoms
- 1 cinnamon stick
- 1 tablespoon of cumin seeds
- ½ jalapeno chilli, diced with the seeds removed
- 2 tablespoons of chopped coriander
- 3 cloves of garlic, smashed
- Water – about three cups or enough to cover the rice
- 3 tablespoons of olive oil
- 1 cube of Maggi or Knorr for stock (optional and don’t include if cooking for vegetarians!)
- Wash the rice and soak in water
- Fry the onions in the olive oil until brown and caramelised. Set aside.
- Blend or grind the cardamom, cinnamon and cumin to a fine powder
- Blend or grind the jalapeno chilli and coriander
- Cook the spices, jalapeno chilli and coriander in the remaining oil for a minute.
- Add the soaked rice, stock cube and add water, covering the rice three inches over.
- Cover the pot and simmer on medium heat until the water is reduced.
- Cook for a further 10 minutes on low heat or until the rice is cooked.
Author : Abderazzaq Noor
Recipe by : Roda Mohamed Muse