Bariis iskukaris
- Lactose free
- Gluten free
Derived from ingredients – check the package label.
- Good for lunch
Less suited for dinner.
Somali spiced rice with braised beef, raisins and cardamom; a complete main dish with no additional rice side.
6 servingsFinal yield 2,200 g
Ingredients
- 500 gRice, white, long-grain, regular, raw, unenriched
- 600 gBeef, chuck, arm pot roast, separable lean and fat, trimmed to 1/8" fat, choice, raw
- 80 gRaisins, dark, seedless (Includes foods for USDA's Food Distribution Program)
- 180 gOnions, raw
- 4 gSpices, cardamom
- 3 gSpices, cinnamon, ground
- 1 gSpices, cloves, ground
- 30 gOil, olive, salad or cooking
- 950 gBeverages, water, tap, drinking
- 5 gSalt, table
Method
- Cut beef into 3 cm cubes and chop onion. Fry onion in oil for 6 minutes at 175 °C with cardamom, cinnamon and cloves.
- Add beef, 500 g water and salt. Braise covered for 35 minutes at 90 °C until meat is tender.
- Add rinsed rice, raisins and the remaining 450 g water. Cook covered for 20 minutes at 90 °C and rest for 8 minutes.
- Fluff the rice to distribute beef and raisins, then divide into six portions.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 3,918 kcal
- Protein
- 155.7 g
- Fat
- 145.5 g
- Total carbohydrate (by difference)
- 485.8 g
- Total dietary fibre (USDA)
- 16.2 g
- Saturated fatty acids
- 50.2 g
- Sodium
- 2,411.3 mg
- Salt (sodium × 2.5)
- 6 g
Per serving
- Energy
- 653 kcal
- Protein
- 26 g
- Fat
- 24.3 g
- Total carbohydrate (by difference)
- 81 g
- Total dietary fibre (USDA)
- 2.7 g
- Saturated fatty acids
- 8.4 g
- Sodium
- 401.9 mg
- Salt (sodium × 2.5)
- 1 g
Per 100 g of finished food
- Energy
- 178.1 kcal
- Protein
- 7.1 g
- Fat
- 6.6 g
- Total carbohydrate (by difference)
- 22.1 g
- Total dietary fibre (USDA)
- 0.74 g
- Saturated fatty acids
- 2.3 g
- Sodium
- 109.6 mg
- Salt (sodium × 2.5)
- 0.27 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains none of the 14 main allergens.
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal