Bariis Huruud (Turmeric Rice)

This simple rice dish with its mix of spices and herbs reminds me why I love rice.  The turmeric is the hero in this dish – it not only gives the rice its lovely golden colour, but adds a wonderfully subtle earthy flavour.

Serve Bariis Huruud with any meat or vegetable curry.

If you’ve read this far then you should keep in touch! Like The Somali Kitchen on Facebook. Add me to your Google+ circle, follow on Twitter, like on Instagram or pin on Pinterest.


Bariis Huruud (Turmeric Rice)

Recipe by:


3 cups of basmati rice, washed
1 tablespoon olive oil
2 tablespoons subag (ghee or butter)
1 teaspoon turmeric
1 teaspoon ground spices (coriander and cumin seeds)
4.5 cups of water
Handful of chopped fresh coriander and mint leaves
Salt to taste


1. Heat olive oil and ghee on medium heat and stir fry the rice for two minutes.
2. Add the turmeric, ground spices and chopped herbs.
3. Add the water and cover the pot with a lid.  Reduce the heat to low and cook until the water evaporates. This should take about 10 minutes.
4. Take the rice off the heat, cover the pan with foil paper and place in a warm oven for 5 minutes. This process dries out any excess moisture and separates the rice grains. This extra step will give you a nod of approval from the discerning Somali food critic!

Prep time:
Cook time:
Total time:
Serves: 6 - 8 people

4 Responses to “Bariis Huruud (Turmeric Rice)”

  1. Adhis

    If she could, my mother would use turmeric in everything. With turmeric rice, I love it because of the color. If the other components of your meal are just as colorful, it’ll be quite a sight!

  2. A Facebook User

    Hi Adhis, turmeric is great – you get the spice and the colour. Two for the price of one!

  3. Fraser

    Doing it now. Snell’s great.


Leave a Reply