SomaliNet Forums

Yeah I kinda gathered it wasnt your arm, kinda butch

What's so special about the rice cooker if you still have to add water, you can still fuck it up, I'm looking at steam cookers, pricier but more reliable, you need a man to upgrade u

Practice makes it perfect, you'll nail it in no time.

This is how I makes my rice, it may look complicated but it is easy.

Soak the rice in hot/warm water for about 20-30 minutes... gives you enough time to mix the spices.
Digsi debka saar, saliid ku shub... wait till it heats for lil bit then add 1 whole chopped onion, corriander, garlic, 1 cinnamon stick, 2-3 cloves, half a tablespoon of ground cardamon or 3-4 whole cardamon... keep stirring until it looks golden brown. Add 1 whole chopped tomato (skin peeled off), xawaash and salt.

Make sure its medium heat, strain the rice (basmati) or whichever rice you use and add it to the digsi, you can use boiled water or I normally use beef stock from the meat I plan to use for the rice.
2 cups of water for every 1 cup of rice. Give it a good stir using a fork cover the digsi and cook it for about 15 minutes.

When its done use fork to make it look fluffy. Hilib and salad on the side with freshly made mango lassi, you made yourself qado khatar ah

Bella18 wrote:Practice makes it perfect, you'll nail it in no time.

This is how I makes my rice, it may look complicated but it is easy.

Soak the rice in hot/warm water for about 20-30 minutes... gives you enough time to mix the spices.
Digsi debka saar, saliid ku shub... wait till it heats for lil bit then add 1 whole chopped onion, corriander, garlic, 1 cinnamon stick, 2-3 cloves, half a tablespoon of ground cardamon or 3-4 whole cardamon... keep stirring until it looks golden brown. Add 1 whole chopped tomato (skin peeled off), xawaash and salt.

Make sure its medium heat, strain the rice (basmati) or whichever rice you use and add it to the digsi, you can use boiled water or I normally use beef stock from the meat I plan to use for the rice.
2 cups of water for every 1 cup of rice. Give it a good stir using a fork cover the digsi and cook it for about 15 minutes.

When its done use fork to make it look fluffy. Hilib and salad on the side with freshly made mango lassi, you made yourself qado khatar ah

Best make up the spare room:D I'm coming to stay and that bariis and mango lassi is the agenda sxbaay.

Bookmarking this for future reference

I personally thank you all for giving me the recipes. I will use them. Again thank you.



Sulfur: Why would you need this for reference for later? SMH.. iska xishood.

No worries J,


Sulfur bookmark it so you can cook for your future wifey once in a while, ain't nothing more romantic than a guy that cooks for his lady

movie this to the women's section

She can twerk but can't boil rice smh

So this is why you're avoiding Somali men

Ileen she only wants white men because they don't mind eating takeout every night

Julkimi wrote:Sulfur: Why would you need this for reference for later? SMH.. iska xishood.

I probably don't have to if you're on it already.. I'm just trying to volunteer myself as a back up plan, On a side not, I can never perfect a rice

Bella, Wife? You don't say!!...This is for present crisis situation....I'm trying to feed myself like TheHappyOne.....Iskaabulo life

www.xawaash.com check it out.

Amira143 wrote:First wash rice, then cut up onions, garlic, coriander, heat oil add the cut up stuff fry for few minutes, add two fresh tomatoes, chicken stock, fry some more, add your cumin and carfiis stuff, add rice, stir then add 1 and half cup of water for every one cup of rice and bobs your uncle.

frying things with oil just ruins it for me, not only making the food very unhealthy but also ruins the flavour IMO, I try to avoid oil all together, but I add things like fresh chicken stock instead of water sometimes and in my experience that little fatty oily water from the chicken stock is a better substitute.

Bella18 wrote:Practice makes it perfect, you'll nail it in no time.

This is how I makes my rice, it may look complicated but it is easy.

Soak the rice in hot/warm water for about 20-30 minutes... gives you enough time to mix the spices.
Digsi debka saar, saliid ku shub... wait till it heats for lil bit then add 1 whole chopped onion, corriander, garlic, 1 cinnamon stick, 2-3 cloves, half a tablespoon of ground cardamon or 3-4 whole cardamon... keep stirring until it looks golden brown. Add 1 whole chopped tomato (skin peeled off), xawaash and salt.

Make sure its medium heat, strain the rice (basmati) or whichever rice you use and add it to the digsi, you can use boiled water or I normally use beef stock from the meat I plan to use for the rice.
2 cups of water for every 1 cup of rice. Give it a good stir using a fork cover the digsi and cook it for about 15 minutes.

When its done use fork to make it look fluffy. Hilib and salad on the side with freshly made mango lassi, you made yourself qado khatar ah

Why do you soak the rice in water for that long ? I normally just quickly rinse it a couple of times and it still comes out fluffy and perfect.

Adali wrote:

Amira143 wrote:First wash rice, then cut up onions, garlic, coriander, heat oil add the cut up stuff fry for few minutes, add two fresh tomatoes, chicken stock, fry some more, add your cumin and carfiis stuff, add rice, stir then add 1 and half cup of water for every one cup of rice and bobs your uncle.

frying things with oil just ruins it for me, not only making the food very unhealthy but also ruins the flavour IMO, I try to avoid oil all together, but I add things like fresh chicken stock instead of water sometimes and in my experience that little fatty oily water from the chicken stock is a better substitute.

Bella18 wrote:Practice makes it perfect, you'll nail it in no time.

This is how I makes my rice, it may look complicated but it is easy.

Soak the rice in hot/warm water for about 20-30 minutes... gives you enough time to mix the spices.
Digsi debka saar, saliid ku shub... wait till it heats for lil bit then add 1 whole chopped onion, corriander, garlic, 1 cinnamon stick, 2-3 cloves, half a tablespoon of ground cardamon or 3-4 whole cardamon... keep stirring until it looks golden brown. Add 1 whole chopped tomato (skin peeled off), xawaash and salt.

Make sure its medium heat, strain the rice (basmati) or whichever rice you use and add it to the digsi, you can use boiled water or I normally use beef stock from the meat I plan to use for the rice.
2 cups of water for every 1 cup of rice. Give it a good stir using a fork cover the digsi and cook it for about 15 minutes.

When its done use fork to make it look fluffy. Hilib and salad on the side with freshly made mango lassi, you made yourself qado khatar ah

Why do you soak the rice in water for that long ? I normally just quickly rinse it a couple of times and it still comes out fluffy and perfect.

Umm did we just get criticized by a farax for our cooking skills?? I'm not even mad. Just happy there are faraxs who cook out there. Waah waah mashaAllah. Btw you can not avoid oil in cooking rice walal it's just not possible. Thanks for the tips.

Usually this how i will do it. I heat some oil or butter than add some onions and garlic until they are brown. Than add some goat meat and fry the meat for about 5 minutes, than add some yogurt, cardamon, sauces or what ever things u like pepper etc etc or curry. and cook for 5 minutes thanCut some potatoes and add about 5 cups of water and let it cook. bring 4 cups of water and add some salt in it. Than boil it and add the rice. i only cook the rice for about 5 minutes and not fully cook it and than drain the out water out. Than i go get the sauce from the meat and drain it. Than i put half of the rice in a cooking dish and add some of the sauce from the meat on top of it. Than add the rest of the rice and pour the rest of the sauce in it and turn the heat low for 5-7 minutes. Go back to the meat, add some olive oil some vegetables such as broccllii, zuchini etc and some pepper and a little yogurt and cook until it simmers down. Turn serve it up. Hope i helped

I don't mean to brag but this is isku-karis I made for myself couple of hours ago. Viva iskaabulo life.