The Perfect Basmati Jollof Rice

Jollof rice is a vibrant, one-pot meal that’s cooked in a rich, flavourful pepper and tomato base. It’s known for its distinct smokey flavour, its incredibly rich taste, and it’s deliciousness. A Nigerian celebration, gathering or a party just isn’t complete without it. I’ve perfected a recipe that consistently delivers a truly exceptional Jollof rice, and I’m confident you’ll find this recipe to be a true winner.

INGREDIENTS

• 1 1/4 cup – Cooking oil
• 2 large – Onions
• 4 – Bay leaves
• 8 heaping tablespoons – Tomato paste
• 1 1/2 tablespoons – Thyme
• 5 cups – reduced Tomato, pepper and onion
• 3 cups – Beef or chicken stock
• 12 cups – Basmati rice
• 3 tablespoons – Butter
• 1 – onion, small
• Water – as needed
• Salt – to taste
• Seasoning powder – to taste

PROCEDURE

Heat up the oil in a pot, when hot, add the onions and bay leaves and fry until the onion is translucent, which usually indicates they’ve softened and release their flavour

Next add the tomato paste and thyme. Please note that while I sometimes include about one teaspoon of curry powder, it will not be used in this particular recipe as the chicken stock already contains a sufficient amount

Fry on medium heat for about 2 to 3 minutes. Please keep an eye on it so it doesn’t burn

Now, add the the reduced tomato and pepper mixture. Season with some salt and seasoning powder and let it fry for 15 to 20 minutes stirring it occassionally to prevent sticking

Towards the end of the frying period, wash your your rice a few times until the water runs clear

Now, add in the washed rice. I like to use Golden sella basmati rice for most of my Jollof rice recipes as I prefer the grain and texture. You can use any Golden sella basmati rice that you prefer

Add the chicken stock and some water. I typically do not measure the water precisely, but ensure you can still see the rice after adding it, and that the water level is no more than two inches above the rice

Cover the pot tightly with foil or parchment paper, and then secure the lid. This is crucial because Jollof rice relies heavily on steam to cook properly, and trapping the steam ensures it cooks evenly and thoroughly

Once the water dries up, give the rice a good mix and taste it to check if it’s tender enough. If it’s not quite tender to your liking, please do not add more water. Instead, just cover the pot tightly again and let it continue cooking on low heat for a few more minutes. The trapped steam should help it finish cooking to perfection

Now add the butter and onion. Cover and increase the heat to medium high and let it burn for about 3 minutes, to give it that smokey taste and flavour

Mix once again, then serve and enjoy with Stewed chicken, beef or whatever accompaniment you prefer

Dolapo Grey

The Perfect Basmati Jollof Rice

5 from 2 votes

A vibrant one-pot meal that's cooked in a rich, flavourful pepper and tomato base

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Servings: 25

Course: Main Course

Cuisine: African

Ingredients Method

Ingredients

  

• 1 1/4 cup Cooking oil
• 2 large Onion
• 4 Bay leaves
• 8 heaping tbsp Tomato paste
• 1 1/2 tbsp Thyme
• 5 cups reduced pepper, tomato & onion
• 3 cups Beef or chicken stock
• 12 cups Golden sella basmati rice
• 3 tbsp Butter
• Water as need
• Salt to taste
• Chicken seasoning to taste

Method

 

1. Heat up the oil in a pot, when hot, add the onions and bay leaves and fry until the onion is translucent, which usually indicates they've softened and release their flavour
2. Next add the tomato paste and thyme. Please note that while I sometimes include about one teaspoon of curry powder, it will not be used in this particular recipe as the chicken stock already contains a sufficient amount
3. Fry on medium heat for about 2 to 3 minutes. Please keep an eye on it so it doesn't burn
4. Now, add the the reduced tomato and pepper mixture. Season with some salt and seasoning powder and let it fry for 15 to 20 minutes stirring it occassionally to prevent sticking

   Towards the end of the frying period, wash your your rice a few times until the water runs clear
5. Now, add in the washed rice. I like to use Golden sella basmati rice for most of my Jollof rice recipes as I prefer the grain and texture. You can use any Golden sella basmati rice that you prefer
6. Add the chicken stock and some water. I typically do not measure the water precisely, but ensure you can still see the rice after adding it, and that the water level is no more than two inches above the rice
7. Cover the pot tightly with foil or parchment paper, and then secure the lid. This is crucial because Jollof rice relies heavily on steam to cook properly, and trapping the steam ensures it cooks evenly and thoroughly
8. Once the water dries up, give the rice a good mix and taste it to check if it's tender enough. If it's not quite tender to your liking, please do not add more water. Instead, just cover the pot tightly again and let it continue cooking on low heat for a few more minutes. The trapped steam should help it finish cooking to perfection
9. Now add the butter and onion. Cover and increase the heat to medium high and let it burn for about 3 minutes, to give it that smokey taste and flavour
10. Mix once again, then serve and enjoy with Stewed chicken, beef or whatever accompaniment you prefer