Bariis Iskukaris

Ingredients

• 1.2 kg goat or beef, cut into large chunks
• 3 tbsp oil or ghee
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric
• 1 tsp paprika
• 1/2 tsp ground cardamom
• 1/2 tsp black pepper
• 1/4 tsp ground cloves
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 2 tbsp tomato paste
• 1 bay leaf
• 3 cups basmati rice, rinsed
• 1/2 cup raisins
• Pinch of saffron threads, soaked in 2 tbsp warm water
• Salt, to taste

Before you cook

• Rinse the basmati rice several times until the water runs clear, then soak it in cold water for 30 minutes.
• Cut the meat into large chunks and trim excess fat.
• Combine the cumin, coriander, turmeric, paprika, cardamom, black pepper, cloves, cinnamon, and nutmeg in a small bowl to make the xawaash spice blend.
• Soak the saffron threads in 2 tablespoons of warm water.
• Chop the onion and mince the garlic.

Steps

1. Heat the oil or ghee in a large heavy pot over medium-high heat.
2. Add the meat chunks and sear on all sides until browned, about 8 minutes.
3. Add the chopped onion and minced garlic and cook until the onion softens, about 5 minutes.
4. Stir in half of the xawaash spice blend and the tomato paste, coating the meat evenly.
5. Pour in enough water to cover the meat by about an inch, drop in the bay leaf, and bring to a boil.
6. Cover, lower the heat, and simmer for 1 hour, or until the meat is tender.
7. Lift the meat out of the pot with a slotted spoon and set it aside, keeping the broth in the pot.
8. Measure the broth and top up with water if needed to reach 4 cups, then bring it back to a boil.
9. Drain the soaked rice and stir it into the boiling broth along with the remaining xawaash, the raisins, and the saffron water.
10. Season with salt, cover the pot, and reduce the heat to the lowest setting.
11. Cook undisturbed for 18 minutes, until the rice is tender and the liquid is absorbed.
12. Nestle the cooked meat back into the pot on top of the rice, cover, and let it steam together off the heat for 5 minutes.
13. Fluff the rice gently with a fork, mixing in the meat, and serve hot.