Basmati Jollof Rice is simply Nigerian style Jollof rice made with Basmati rice, as opposed to regular Long Grain Rice.
I’ve had several requests for Basmati Jollof Rice recipe in the past and quite frankly, I hardly cook with Basmati rice. I had had so may misses with Basmati in the past, I swore off it at some point. A lot of people, like me back then, believe Basmati rice is a pain to work with, well, that’s not totally false but the key to nailing it is actually sticking to a very good Basmati rice brand. If you’re in the UK, a very good brand I’ve found is the “Tropical Sun Golden Sella Basmati Rice”. It works like a charm! The consistency is so good, you’re bound to hit and love it at first try. The main selling point for me is the fact that this brand of Basmati does not have an unpleasant smell unlike the other brands I’ve tried in the past.
For those in Nigeria, a very good brand is “LaQuilla” and I believe it’s quite popular so you shouldn’t have any trouble getting your hands on one.
Another important tip for perfect Basmati rice is to note that, unlike regular rice, Basmsti rice requires steam to cook properly as opposed to water/liquid. Only a fraction of the water used for long grain rice is required when cooking basmati so do not be tempted to add too much water, just ensure you trap in as much steam/heat as possible.
3 cups Basmati Rice
3 Medium Size Red Bell Peppers (Tatashe)
1 can of Plum Tomatoes/ 3 Medium Tomatoes
2 Scotch Bonnet (Ata rodo)
2 Cups Beef or Chicken Stock or Water
100g Tomato Purée
120ml Cooking Oil
2 Tablespoons Butter
1 Inch Root Ginger
4 Cloves Garlic
1 Teaspoon Curry Powder
1 teaspoon seasoning or any seasons of your choosing
4 knorr Chicken Cubes
1 Tablespoon White Pepper
1 Teaspoon Thyme
2 Bay Leaves
Salt to taste
2 Medium Tomatoes
Firstly, wash your rice thoroughly till the water runs clean and set aside…
Blend the Red Bell Peppers, Ginger, Garlic, Scotch Bonnet, Tomatoes and 1 Onion till smooth and set aside…
Place a fairly big pot on medium heat. When it’s hot, add the blended Pepper, Curry Powder, Thyme, Seasoning, Knorr Cubes, White Pepper, Bay leaves and salt to taste. Mix thoroughly, leave to boil for 10-12 minutes, stir occasionally. This step is to get rid of most of the water contents…
If you’ll be using Stock later, be careful not to add too much Salt as your Stock already contains Salt…
While that is boiling, place a Saucepan on low to medium heat, add the Vegetable Oil/Cooking Oil into it, when it’s hot, slice 1 Onion and pour into the Oil. Sauté for 2 minutes…
Now add the Tomato Purée, fry for 10 minutes thereabouts. It is well fried when the Purée loses its sourness and begins to taste really sweet.
Transfer the fried Tomato Purée along with the Onions and Oil into the boiled Pepper mix and continue to fry for another 10-12 minutes. Stir every now and then…
Add 1-2 cups of stock or water and leave for a further 5 minutes…
It is important to over season your stew a bit. This only because the rice will suck up most of the seasoning while it’s cooking, and this will save you the hassle of adding more seasoning much later.
Now, add the washed rice..
Make sure the stew quantity isn’t too much. Jollof rice does not require too much liquid to cook right, all it needs is adequate heat.
Now, cover the pot firmly with foil paper to trap in the heat, then secure tightly with the lid of the pot.
Turn the heat up to high and leave to cook for 10-12 minutes…
Do check on it every now and then to prevent burning, stir with a WOODEN spoon. Taste for seasoning and adjust if necessary…
Be careful not to add too much liquid into your Jollof rice, otherwise you’ll end up with Soggy Jollof rice.
When the rice is softened, add the sliced Onions,Tomatoes and Butter. Stir thoroughly. Switch the heat off and allow to simmer with the residual heat for a further 5 minutes..
And it’s ready…
I already have a recipe for Long Grain Party Jollof Rice on the blog, do click HERE for the recipe.