This simple rice dish with its mix of spices and herbs reminds me why I love rice. The turmeric is the hero in this dish – it not only gives the rice its lovely golden colour, but adds a wonderfully subtle earthy flavour.
Serve Bariis Huruud with any meat or vegetable curry.
Ingredients
- 3 cups of basmati rice, washed
- 1 tablespoon olive oil
- 2 tablespoons subag (ghee or butter)
- 1 teaspoon turmeric
- 1 teaspoon ground spices (coriander and cumin seeds)
- 4.5 cups of water
- Handful of chopped fresh coriander and mint leaves
- Salt to taste
Instructions
- Heat olive oil and ghee on medium heat and stir fry the rice for two minutes.
- Add the turmeric, ground spices and chopped herbs.
- Add the water and cover the pot with a lid. Reduce the heat to low and cook until the water evaporates. This should take about 10 minutes.
- Take the rice off the heat, cover the pan with foil paper and place in a warm oven for 5 minutes. This process dries out any excess moisture and separates the rice grains. This extra step will give you a nod of approval from the discerning Somali food critic!
INFO
Author : Abderazzaq Noor
Recipe by : Mariam