Bariis Iskukaris with Goat (Somali Spiced Rice)
Fragrant Somali spiced rice cooked in goat broth with carrot and raisins, traditionally served with a banana on the side.
- Time2 hr 15
- LevelMedium
- Costabout £2.50 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 859kcal
- 60.7gcarbs
- 9.3gof which sugars
- 49.7gfat
- 29.2gsaturates
- 40.4gprotein
- 4.1gfibre
- 3.7gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Heat the oil in a large heavy pot over a medium heat. Fry the onions for 10 minutes, until deep golden.
10 min - 2
Add the garlic, all the ground spices and the tomato purée and stir for 1 minute. Add the tomatoes and cook for 5 minutes, until pulpy.
5 min - 3
Add the goat, salt and the water. Bring to the boil, then cover and simmer gently for 1 hour 15, until the goat is tender.
75 min - 4
Lift out the goat. Measure the broth and make it up to 600 ml with water. Return it to the pot with the cinnamon stick, cardamom pods, carrot, raisins and rice, and bring to the boil.
- 5
Settle the goat on top of the rice, cover with a tight lid and cook on the lowest heat for 20 minutes without lifting the lid.
20 min - 6
Turn off the heat and leave covered for 10 minutes. Fluff up the rice with a fork and lift the goat onto a plate to serve on top. A banana and some hot sauce on the side is the Somali way.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
