Somali Rice

Submitted By: tammyssomalihome.blogspot.com

Arabic Cuisine

Somali rice is one of the most delicious rice dishes in the world. I have tasted many versions of this rice, but nothing compares to the rice you would find at a Somali restaurant. I spent over 10 years trying to figure out how the restaurants making it.

TIMING

PREP TIME : [5] Min
COOK TIME : [25] Min
READY IN : [30] Min

SERVES : [ 7 ] People

INGREDIENTS

Rice ingredients:-
3 cups of white basmati rice; rinsed until liquid is clear
1/4 cup of oil
1 onion; sliced
3 chicken cubes
4 cardamom pods
4 cloves
1 cinnamon stick
4 cups chicken stock (a little more might be needed)
Garnish ingredients:-
1 small onion; sliced
1/4 cup of raisins (I like to mix light colored raisins with dark one.)
1 Tb. ghee (clarified butter)
Sukkhar ingredients:-
1/2 lbs. beef; cubed (Sizes can vary. You will need to boil the beef a bit if they are too big.)
1/2 sm. onion; chopped
1 med. tomato; chopped
1/2 sm. green pepper; chopped
2 Tbs. Hoisin sauce
2 cloves garlic; minced
1 Maggi chicken cube
2 Tbs. oil

PREPARATION

Rice Preparation:- Heat the oil in a flat bottomed pot. Add onions, chicken cubes, cardamom, cloves, and cinnamon; saute until the onion are translucent. Stir in the rice and the chicken stock; cover and bring to a boil. Reduce heat and cook until the rice is tender. This can take between 15 - 20 minutes. Fluff with a fork
Garnish Preparation:- Melt the ghee over medium heat. Add the onion and fry for 1 minute. Add the raisins and cook for 1 minute. Spoon the onion/raisin mixture over the rice.
Sukkhar Preparation:- Fry the onions in the oil until translucent. Add the tomato, garlic, and Maggi; cook, covered until the tomato is soft. Stir and add the beef and Hoisin sauce; cover and simmer until the beef is cooked. Add the green pepper and cook for 2 minutes. (They should be crunchy.)
Served with Sweet Sukkhar and Fried Potatoes

NOTICE

Somali Rice with Raisins and Onion Garnish

I like my garnish to be orange. To do this, add food coloring to the onions before you cook them. I let the onions sit for awhile so the onions can absorb the color.

Tammyssomalihome

Reviewed on 8-12-2010 by shukri

This is the best rice I have ever seen.