Layered Rice

I call this layered rice because it is layered with the sauce. It has a lot of ingredients but it cooks pretty quickly. The Somali lady that showed me this recipe told me this rice is common in Djibouti. It is a yummy recipe and it looks nice when it's all together.

Cook Time about 45 Minutes
Serves about 4


2 Cups of Rice
1 Cup of Suqaar Meat (Beef Cubes)
1/3 Cup of Water
1/2 Cup of Cilantro - Smashed
5 Cloves of Garlic - Smashed
7 Cardamom Seeds- Smashed

2 Tomatoes
1/2 of an Onion Chopped
1/2 of an Onion Sliced
1/2 of a Green Pepper Sliced
1 Potato Sliced thick
1/4 Cup of Raisins
1 Chicken cube
1 Teaspoon of Cumin Powder
1 Teaspoon of Cinnamon
Salt to taste or 1 Teaspoon of Salt
1/3 Cup of oil for cooking the meat
Oil for frying



Boil meat until cooked and tender, about 30 minutes. Drain and add a small amount of oil, then add the onions, cook on medium low temperature until the onions are soft.



Add the tomatoes and cardamom seeds. Cover and cook until the tomatoes dissolve.



Add the Water, cumin, cinnamon, salt, garlic, cilantro and chicken cube. Stir well and cover. Simmer for 5 minutes.



In a separate pan, boil the rice until cooked. Drain and rinse.



Heat a pan of oil. Add the sliced onions and fry until soft. Drain on a paper towel.



Add the peppers and cook until soft. Drain on a paper towel.



Add the raisins and cook until they swell up. Drain on a paper towel.



Add the potatoes and cook until soft. Drain on a paper towel.



In a serving bowl, add a layer of rice smooth out. Then add a layer of sauce and move around to cover the rice. Continue layering. It should make 3 layers of rice and 3 layers of sauce. You want to end with a layer of sauce. Then top with the fried onions, peppers, raisins and potatoes.



Serve.