Bariis iyo Hilib (Somali Spiced Rice with Meat)

Ingredients

• 2 tbsp cumin seeds, ground (for xawaash)
• 2 tbsp coriander seeds, ground (for xawaash)
• 6 green cardamom pods, seeds only, ground (for xawaash)
• 1 tsp whole cloves, ground (for xawaash)
• 1 tsp black peppercorns, ground (for xawaash)
• 1 (2-inch) cinnamon stick, ground (for xawaash)
• 1/2 tsp ground turmeric (for xawaash)
• 1/4 tsp ground nutmeg (for xawaash)
• 2 lbs beef chuck or goat, cut into 2-inch chunks
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp tomato paste
• 3 tbsp vegetable oil, divided
• 2 cups water or beef stock
• Salt, to taste
• 2 cups basmati rice, rinsed and soaked 20 minutes
• 2 tbsp ghee or vegetable oil
• 1 tbsp granulated sugar
• 1 small onion, finely diced
• 1 cinnamon stick
• 4 green cardamom pods, cracked
• 4 whole cloves
• 1 tsp cumin seeds
• 1 tbsp tomato paste
• 3 1/2 cups water or reserved meat broth
• 1/4 cup raisins (optional)
• 2 ripe bananas, for serving
• 2 medium tomatoes, diced (for salad)
• 1/2 red onion, thinly sliced (for salad)
• 1 green chili, minced (for salad)
• 1 lime, juiced (for salad)
• 2 tbsp chopped cilantro (for salad)

Before you cook

• Toast the cumin, coriander, cardamom seeds, cloves, peppercorns, and cinnamon stick in a dry pan over low heat for 1-2 minutes until fragrant, then grind with the turmeric and nutmeg into a fine xawaash spice powder; you will use about 3 tablespoons total across the meat and rice.
• Season the meat chunks with 1 tablespoon of the xawaash, half the minced garlic, half the ginger, and a pinch of salt, and let sit at room temperature for 20 minutes.
• Rinse the basmati rice under cold water until it runs clear, then soak in water for 20 minutes and drain well.
• Dice the large onion, mince the remaining garlic, and finely dice the small onion for the rice.
• Dice the tomatoes, thinly slice the red onion, mince the chili, and juice the lime for the salad, then toss them together with the cilantro and a pinch of salt and refrigerate until serving.

Steps

1. Heat 2 tablespoons of oil in a heavy pot over medium heat and add the large diced onion, cooking for 5-6 minutes until soft and golden.
2. Add the marinated meat to the pot and sear on all sides for 6-8 minutes until browned.
3. Stir in 1 tablespoon of tomato paste and cook for 1 minute until it darkens slightly.
4. Pour in 2 cups of water or stock, bring to a boil, then reduce the heat to low, cover, and simmer for 1 1/2 to 2 hours, checking occasionally and adding a splash more water if the pot looks dry, until the meat is fork-tender.
5. Uncover the pot and simmer for 10 more minutes to thicken the sauce slightly, then season with salt to taste and set aside off the heat.
6. In a separate large pot, heat the ghee over medium heat and add the sugar, stirring constantly for about 2 minutes until it melts and turns a deep amber caramel color, watching closely so it does not burn.
7. Immediately add the small diced onion to the caramel and stir to coat, cooking for 3-4 minutes until softened and golden brown.
8. Add the cinnamon stick, cracked cardamom pods, cloves, and cumin seeds, stirring for 1 minute until fragrant.
9. Stir in the remaining 2 tablespoons of xawaash and 1 tablespoon of tomato paste, cooking for 1 minute.
10. Pour in 3 1/2 cups of water or reserved broth, add salt to taste, and bring to a boil.
11. Stir in the drained rice, reduce the heat to low, cover the pot tightly, and cook undisturbed for 16-18 minutes until the liquid is fully absorbed.
12. If using raisins, scatter them over the rice during the final 5 minutes of cooking and re-cover.
13. Remove the pot from the heat and let the rice rest, covered, for 10 minutes.
14. Fluff the rice gently with a fork, then plate it alongside the meat and its sauce, a whole or sliced banana, and a spoonful of the tomato-onion salad.