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Bariis iskukaris recipe

A large pot of spiced rice, chicken, carrot and tomatoes, served with a green salad.

Prep time
10 mins

Cooking time
45 mins

Effort
Super easy

Serves
4

  • 2 teaspoons vegetable oil
  • 150g onion, chopped
  • 4 or 5 cloves of garlic, finely chopped
  • 1 cinnamon stick, or 1 teaspoon ground cinnamon
  • 1 teaspoon cumin seeds
  • 120g fresh tomatoes, chopped
  • 600g skinless chicken thighs with bone, washed 
  • 1 teaspoon ground turmeric
  • 1 teaspoon cumin powder
  • 2 teaspoons ground coriander
  • 1 reduced-salt seasoning cube, crumbled 
  • 100g carrots, grated
  • 200g basmati rice, washed and drained 
  • 600ml water
Nutritional information

Nutritional analysis, per adult portion (¼ recipe)

  • 995kJ / 475kcal
  • 48g protein
  • 46g carbohydrate, of which 5.3g sugars
  • 10g fat, of which 2.3g saturates
  • 4.5g fibre
  • 0.7g salt

1

Heat the oil in a large saucepan, and gently fry the onions and garlic on medium heat for 2 minutes. Add the cinnamon stick (or ground cinnamon), cumin seeds and chopped tomatoes, and cook for 3 minutes on medium heat, stirring frequently.

2

Add the chicken, turmeric, cumin powder, coriander, crumbled seasoning cube and grated carrot. Mix well and cook on medium-high heat for about 5 minutes, stirring regularly. 

You can use other cuts of chicken, like wings or drumstick, if you prefer. Remove the skin to reduce fat content.

3

Add 400ml water, cover the pot and leave to cook on medium heat for 15 minutes, until the chicken is nearly done.

4

Add the rice and stir until it's well coated by the mixture. Add in another 200ml of cold water, stir, then cover the pot and cook on medium-high heat until it starts bubbling (about 5 minutes or so). Once it's bubbling, reduce the heat to low and leave to steam until the rice grains are tender and fluffy – around 10 to 15 minutes.

If you're batch cooking, this meal freezes brilliantly.

5

Once ready, serve topped with fresh coriander (if you want) and accompanied by a fresh green salad. Enjoy!