Bariis iyo Kalluun La Xawaashay (Spiced Fish with Fragrant Rice)
A flavorful one-pot dish where tender white fish is cooked with aromatic Somali spices (xawaash) and vegetables, served over fragrant basmati rice. This dish is a delightful combination of savory fish and spiced rice, perfect for a satisfying meal.
🧂 Ingredients
- 500 g White Fish Fillets(such as tilapia, cod, or snapper, cut into large chunks)
- 1.5 cups Basmati Rice(rinsed and drained)
- 1 large Onion(finely chopped)
- 3 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 2 medium Tomatoes(diced)
- 1 medium Bell Pepper(any color, diced)
- 1 medium Carrot(diced)
- 3 tbsp Vegetable Oil
- 2 tsp Xawaash Spice Blend((see notes for blend))
- 0.5 tsp Turmeric Powder
- to taste Salt
- to taste Black Pepper
- 3 cups Water or Fish Broth
- 0.25 cup Fresh Cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
- 2
Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- 3
Stir in the diced tomatoes, bell pepper, and carrot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
- 4
Add the xawaash spice blend, turmeric, salt, and black pepper. Stir well to coat the vegetables and cook for 1 minute until fragrant.
- 5
Add the rinsed basmati rice to the pot and stir to coat it with the spices and vegetables.
- 6
Pour in the water or fish broth. Bring the mixture to a boil, then reduce the heat to low, cover tightly, and simmer for 15 minutes.
- 7
Gently place the fish chunks on top of the rice and vegetables. Re-cover the pot tightly and continue to simmer for another 10-15 minutes, or until the fish is cooked through and flakes easily, and the rice is tender and has absorbed most of the liquid.
- 8
Let the pot stand, covered, off the heat for 5 minutes to allow the flavors to meld.
- 9
Fluff the rice gently with a fork, incorporating the fish and vegetables. Garnish with fresh chopped cilantro before serving.
💡 Pro Tips
- ✓Ensure the fish is added gently to avoid breaking it up too much.
- ✓Use a good quality xawaash blend for the best flavor.
- ✓If the rice is not fully cooked and liquid has evaporated, add a splash more water and continue cooking.
🔄 Variations
- Add a can of drained chickpeas or a handful of peas along with the vegetables.
- For a richer flavor, use coconut milk instead of water or broth.
- Serve with a side of Somali salad or a dollop of plain yogurt.