Somali Bariis Iskukaris

Ingredients

• 2 1/2 cups aged basmati rice, rinsed until the water is mostly clear and drained
• 2 tbsp neutral oil
• 1 large yellow onion, thinly sliced
• 4 garlic cloves, finely chopped
• 1 cinnamon stick
• 1 tsp cumin seeds
• 1 1/2 lb skinless bone-in chicken thighs
• 2 medium tomatoes, finely chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 tsp ground cardamom
• 1/8 tsp ground cloves
• 1/2 tsp freshly ground black pepper
• 1 1/2 tsp kosher salt, plus more to taste
• 1 large carrot, coarsely grated
• 3 3/4 cups low-sodium chicken stock or water, hot
• 1/3 cup golden raisins, optional
• 1 ripe banana per 2 diners, optional but traditional in many Somali meals, for serving

Method

1. 1.Heat the oil in a heavy lidded pot over medium heat. Add onion and cook 8 to 10 minutes, stirring, until soft with deep golden edges rather than merely translucent.
2. 2.Add garlic, cinnamon stick and cumin seeds and stir 45 seconds. The pot should smell sweet, peppery and toasted; lower the heat immediately if the cumin begins to blacken.
3. 3.Add the chicken thighs and brown 3 to 4 minutes per side. They do not need to cook through yet, but the exterior should lose its raw pink color and pick up light browning.
4. 4.Stir in tomatoes, ground cumin, coriander, turmeric, cardamom, cloves, black pepper and salt. Cook 5 to 7 minutes until the tomatoes collapse into a thick orange-red base and the raw spice smell disappears.
5. 5.Add the grated carrot and hot stock. Bring to a steady simmer, cover and cook 12 minutes so the chicken flavors the broth before the rice is added.
6. 6.Stir in the drained basmati and raisins if using, distributing the rice evenly around the chicken. Bring back to a gentle simmer, cover tightly, reduce the heat to low and cook 17 to 20 minutes without stirring.
7. 7.Checkpoint: the liquid should be absorbed, the grains should look elongated and separate, and the chicken must register at least 165°F at the thickest part away from the bone. If the rice is still firm but the pot is dry, sprinkle in 2 to 3 tablespoons hot water, cover and cook 5 minutes more.
8. 8.Turn off the heat and leave the pot covered 10 minutes. Remove the cinnamon stick, then fluff from the edges toward the center with a fork, lifting rather than mashing the grains.
9. 9.Taste for salt and warm spice. Serve on a platter with the chicken over or beside the rice and, if desired, wedges of ripe banana at the table; the sweet banana is eaten with savory bites in many Somali households.