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Pakistani Chicken Karahi
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Somali Bariis
Somali spiced rice with whole spices, sultanas and a drizzle of ghee — pairs with goat stew or lamb suqaar.
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10 minPrep🔥
30 minCook🍽️
5Serves📊
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Ingredients
- 3 cups basmati rice, soaked
- 2 onions, sliced
- 3 garlic cloves
- 1 cinnamon stick
- 5 cardamom
- 5 cloves
- 1 tsp cumin
- 60g sultanas
- 4 tbsp ghee or oil
- 4 cups stock or water
- Salt
Instructions
- Heat ghee; fry whole spices.
- Add onions; cook 8 min.
- Add garlic and cumin.
- Add drained rice; toss.
- Add water/stock and sultanas; salt.
- Cover; cook on low 18 min.
- Rest 10 min.
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Tara’s tips
- Sultanas are signature — sweet pop in the rice.
- Don't stir while cooking.
Serving suggestions
- Eat with goat or chicken stew.
Storage & reheating
Keeps 3 days.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Different from pilau?
Lighter on spice than Tanzanian pilau; gentler flavour.
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