Entree: Somalia – Bariis iyo Hilib Ari (Fragrant spiced long-grain rice served with slow-braised goat meat)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 45 min

Cook 2 hrs 30 min

Additional 30 min

Total 3 hrs

Ingredients

2 lb (900 g) bone-in goat meat, cut into 1–2 inch (2–5 cm) chunks (estimated 405 g cooked edible meat, assuming about 60% raw edible yield after bone removal and about 75% retention of that edible portion after braising)
3 cups (555 g) basmati rice, rinsed until water runs clear
4 cups (960 ml) beef or goat stock (or water)
1/2 cup (120 ml) ghee or clarified butter
1/4 cup (60 ml) vegetable oil
3 large (approx. 450 g) onions, thinly sliced
6 cloves (approx. 18 g) garlic, minced
2 tbsp (30 g) fresh ginger, grated
2 tbsp (30 g) tomato paste
6 green cardamom pods (approx. 6 g), lightly crushed
4 whole cloves (approx. 2 g)
2 cinnamon sticks (approx. 10 g), 2–3 inches (5–8 cm) each
2 tsp (8 g) ground cumin
1 tsp (2 g) ground coriander
1 tsp (3 g) turmeric
1 tsp (2 g) ground black pepper
1 tsp (6 g) salt, plus more to taste
1/2 cup (75 g) golden raisins
1/2 cup (60 g) slivered almonds or cashews, toasted
2 tbsp (30 ml) lemon juice
Fresh cilantro or parsley for garnish (no measurement required)
Lemon wedges for serving (no measurement required)

Instructions

1. Brown the meat: heat 2 tbsp (30 ml) oil in a heavy pot over medium-high heat. Season goat chunks with 1 tsp (6 g) salt and brown in batches until well caramelized; remove and set aside.
2. Caramelize onions: add remaining oil and 1/4 cup (60 ml) ghee to the pot. Add sliced onions and cook over medium heat, stirring often, until deep golden and caramelized, about 20–25 minutes.
3. Add aromatics and spices: stir in minced garlic, grated ginger, tomato paste, crushed cardamom, cloves, cinnamon sticks, ground cumin, coriander, turmeric, and black pepper. Cook 2–3 minutes until fragrant.
4. Combine meat and simmer: return browned goat to the pot, add stock (or water) to cover, bring to a boil, then reduce heat and simmer, partially covered, until meat is very tender, about 1 1/2–2 hours. Skim fat as needed.
5. Prepare rice: while meat is nearing done, soak rinsed basmati rice in cold water for 20–30 minutes, then drain.
6. Finish the meat and build flavor: when meat is tender and sauce reduced, stir in raisins and lemon juice, adjust salt to taste. Remove whole spices (cardamom pods, cloves, cinnamon sticks) if desired.
7. Cook the rice: in a separate large pot, melt remaining 1/4 cup (60 ml) ghee over medium heat. Add drained rice and gently toast 2–3 minutes. Add 4 cups (960 ml) hot stock or the braising liquid strained from the meat (use stock to fill to 4 cups if needed), bring to a boil, then reduce heat to low, cover tightly and cook 12–15 minutes until rice is tender and liquid absorbed.
8. Steam and combine: let rice rest covered 10 minutes off heat. Fluff rice gently with fork. Layer rice on a serving platter and spoon the braised goat and its sauce over or alongside the rice.
9. Garnish and serve: top with toasted slivered almonds or cashews, additional fried onions if desired, and fresh cilantro. Serve with lemon wedges on the side.