Bariis Isku Dar Recipe

Rinse the rice: place 3 cups rice in a fine mesh sieve or bowl and rinse under cold running water until water runs almost clear to remove excess starch.

Soak the rice in 4 cups cold water for 20–30 minutes while you prepare the other components. Drain and set aside.

Season the meat pieces with 1 tsp salt and 1 tsp black pepper. Let rest 5 minutes.

Heat 2 tablespoons oil in a heavy-bottomed pot or Dutch oven over medium-high heat. When hot, add meat in a single layer (work in batches if necessary) and brown on all sides about 5–7 minutes total. Remove browned meat and set aside. Leave rendered fat in the pot for flavor.

Reduce heat to medium. Add 1 tablespoon oil or ghee if pot is dry. Add the sliced onion (1 cup) and sauté until soft and beginning to brown, about 6–8 minutes. Stir frequently so onions caramelize evenly.

Add minced garlic (3 cloves) and chopped tomato (or 1/2 cup canned crushed tomatoes) and cook 2–3 minutes until tomato softens.

Stir in carrots (2 cups), diced green pepper (if using), and potato cubes (if using). Cook 4–5 minutes to begin softening vegetables.

Add the cumin (1 tsp), coriander (1 tsp), turmeric (1 tsp), ground cloves or allspice (1 tsp), and optional berbere or chili powder (1 tsp). Toast spices with the vegetables for 1 minute to bloom flavors.

Return the browned meat to the pot along with any accumulated juices. Add the crushed cardamom pods, cinnamon stick, and whole cloves (if using) for extra aroma.

Pour in up to 1 cup broth (or replace part of the 4.5 cups rice-cooking water) and scrape up any browned bits from the bottom. Bring mixture to a gentle simmer, cover, and cook until meat is nearly tender (20–25 minutes for small cubes of beef/lamb; adjust time for tougher cuts). If meat becomes tender faster, proceed; if not, simmer longer with lid partially ajar and a splash more liquid as needed.

Once the meat is nearly tender and vegetables are softened, remove whole spices that you prefer not to serve (optional: fish out cinnamon stick; cardamom pods may be left). Taste and adjust seasoning with additional salt and pepper as needed.

Spread the drained rice evenly over the meat and vegetable mixture in the pot; do not stir. Gently pour 4.5 cups hot water (or a mix of water and broth totaling 4.5 cups) over the rice so it is fully covered. Add the 1.5 tsp finishing salt and 1 tsp black pepper distributed over the rice.

Drizzle the remaining 2 tablespoons oil or ghee over the rice in a few thin streams to help separate grains and add flavor.

Bring the pot to a simmer on medium-high just until you see bubbles at the edges, then reduce heat to low. Cover tightly and cook undisturbed for 18–22 minutes, or until rice is cooked through and liquid is absorbed.

Turn off heat and let the pot rest, covered, for 10 minutes to steam. This helps firm the rice and finish cooking gently.

After resting, remove the lid and use a fork to gently fluff and combine the rice, meat, and vegetables, taking care to lift from the bottom so meat distributes evenly.

Sprinkle chopped cilantro or parsley and the fried onions over the top. Optionally squeeze lemon wedges over portions for brightness.

Serve Bariis Isku Dar hot, family-style on a large platter or in individual bowls. Offer extra fried onions and lemon on the side.