This Somali rice dish is a popular dish known as iskudheh karis, it is a one pot cooking with rice and meat or chicken. In this recipe I used chicken instead. It has a wonderful fragrant aroma of the spices used, such as cloves, cardamom and cinnamon.
- 1 small chicken cut into pieces
- 2 cups of basmati rice
- 3 cups of water
- 1 onion, diced
- 2 chopped garlic cloves
- 5 cardamoms
- 4 cloves
- 1 cinnamon sticks
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 2 tablespoon cilantro, chopped
- 1 teaspoon ginger
- 2 tablespoon tomato paste
- 1 Maggie chicken bouillon cube
- 2 medium tomatoes, chopped
- 1 green chili pepper, seeded, chopped
- salt and pepper to taste
- Wash the rice well in cold water until most of the starch is removed and let it to soak in water for 30 minutes.
- Heat the oil in a heavy pan on a medium heat; add the chicken season with salt and pepper and sauté until brown and crisp.
- Add the onion and the garlic and fry gently for 5-6 minutes until softened.
- Stir in the cardamoms, cloves, cinnamon stick, and ginger.
Add the chopped tomatoes, chili, cumin, coriander, cilantro and the tomato paste and cook until tomato is soft.
- Drain the rice and mix with the sauce until combined.
- Pour the water and the Maggie and mix well, bring it to boil then cover.
- Simmer gently on a low heat for 15-20 minutes until all the liquid has been absorbed and the rice is done.