Bariis Iskukaris – Somali One-Pot Rice with Lamb
Somali - east Africa
Prep: 20 mins - Cooking: 45 mins
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Bariis Iskukaris, also called Isku-dheh karis, is a traditional Somali spiced rice dish cooked in one pot. More than just a staple—it’s often the centerpiece at weddings, Eid celebrations, and big communal feasts, making it one of the most iconic dishes in Somali cuisine.
The name Isku-dheh karis literally means “cooked mixed together.” The dish is seasoned with xawaash (which simply means “spices”), a fragrant Somali spice blend that usually includes cumin, turmeric, coriander, paprika, cardamom, black pepper, cloves, cinnamon, and nutmeg.
As for my attempt… well, the rice ended up a bit overcooked (definitely not the fluffy Basmati texture I was aiming for), but it still smelled and tasted amazing. The lamb, on the other hand, turned out a little bland—clearly I need to work on my seasoning and timing. But hey, even Wikipedia admits this dish is tricky, since all the different ingredients cook at their own pace.
Still, I had fun learning and giving this Somali recipe a try. I’ll definitely be making it again (probably a few times!) until I get it right. And if you have tips on how to really nail the perfect Bariis Iskukaris, I’d love to hear them!
Ingredients
For 6 Servings
2 cups basmati rice (5 dl or 360 g)
2 tomatoes, chopped
1 onion, chopped
1 cinnamon stick
5 whole cloves
4 whole cardamom pods
1 teaspoon cumin seeds
3 cloves garlic, finely chopped
4 tablespoons unsalted butter, or ghee
1 pound lamb, cut into small cubes (450g)
2 1/2 cups water (6,5 dl ou 650 ml)
Salt, to taste (about 2 teaspoons, one of the lamb and one for the rice)
Here is how I Made IT
1. I ground the dry spices (but feel free to use pre-made powders).
Cinnamon stick, whole cloves, whole cardamom pods, teaspoon cumin seeds
2. I washed the rice until the water came clean
Rice
3. I then heat the pan and fried the lamb on medium heat until browned (about 10 mins) then removed it from the pot and set aside.
Lamb, Salt, Pepper
4. I fried the onions until lightly caramelized, about 15 minutes.
Onions, Salt
5. I added the spices to the onions, along with the garlic and cooked for a minute, until fragrant.
Cinamon, Cumin, Cloves, Cardamon, Garlic
6. I added the diced tomatoes and cooked until they broke down into a thick sauce.
Tomatoes
7. I added the lamb back to the pot.
Lamb
8. Finally, I drained the rice and added it to the pot with 650ml of water. Brought the rice to a simmer, then covered the pan with aluminum foil ensuring the pan is well sealed.
Rice, Salt
9. I let it simmer for about 15 minutes or until all the liquid has been absorbed.
10. Then fluffed with a fork, and served.
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Bariis Iskukaris is usually made with fluffy basmati rice, and it’s often topped with raisins, peas, fried potatoes, fried onions, peppers, roasted nuts (like cashews or almonds), or even boiled eggs.
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Depending on where you are in Somalia, Bariis Iskukaris comes with its own twist. Traditionally, it’s served with roasted lamb, beef, goat, camel, or chicken. In coastal towns like Mogadishu or Kismayo, it is often paired with seafood, while in the north, camel meat tends to take center stage.
Even the spices shift from region to region — coastal cooks lean into cloves and cinnamon for a warm, fragrant flavor, while inland families prefer a sharper, peppery xawaash spice mix. -
One of the most surprising (and beloved) Somali food traditions is serving Bariis Iskukaris with a banana on the side. The sweet banana balances the savory, spiced rice perfectly. And it’s not just Bariis: in Somalia, bananas are enjoyed with almost anything, from pasta to steak. It’s a cultural flavor combo that shows the Somali love of balancing sweet and savory on one plate.
Nutrional Info
APPROX. FOR 1 SERVING
| Calories | Fat | Sat Fat | Carbs |
|---|---|---|---|
| 349 kcal | 23 g | 10 g | 30 g |
| Sugar | Fibre | Protein | Salt |
| 1.7 g | 1 g | 21.7 g | 2 g |
