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Somali Rice


3 cups Long grain basmati rice
1 Onion (diced)
4 Garlic cloves (minced)
3 Tbsp Canola oil (or any other vegetable oil)
2 Tbsp Butter (optional)
1 Tbsp Vegetable seasoning salt or (Maggi)
½ tsp Xawaash (click on link)
1 stick Cinnamon
¼ tsp Ground cardamom
4.5 cups Lamb stock (see recipe below)

Lamb stock:
¼ lb Lamb (or goat) riblets or any inexpensive lamb pieces with bones
1 Onion (diced)
3 Garlic cloves (minced)
2 tbsp Canola oil (or any other vegetable oil)
½ tbsp Vegetable seasoning salt or (Maggi)
6 Cardamom pods
1 stick Cinnamon
½ tsp Whole black peppers
7 cups Water


Prepare the lamb stock.  Sauté the onions, garlic, and the spices in the oil.  Add the meat and cook for about 2 minutes then add the water.  Let it simmer until the stock reduces to about 4.5 cups.

While the stock is reducing, wash the rice until the water runs clear.  Then soak the rice in cold water for half an hour.


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