1 Delicious Basmati Jollof Rice: Party Jollof Rice

1 Delicious Basmati Jollof Rice: Party Jollof Rice. pinit View Gallery 1 photo

1 delicious basmati jollof rice: party jollof rice.
Craving a taste of celebration? Look no further than Nigerian basmati jollof rice! This vibrant dish takes the classic jollof rice to a new level, using fragrant basmati rice for a lighter texture and a touch of elegance. Each fluffy grain is bursting with rich tomato sauce, infused with a symphony of spices and aromatics. Perfect for a party or a potluck, Nigerian basmati jollof rice is a guaranteed crowd-pleaser. The vibrant red color and enticing aroma will have everyone reaching for seconds, making it the perfect centerpiece for any festive occasion.

1 Delicious Basmati Jollof Rice: Party Jollof Rice

Prep Time 10 mins Cook Time 58 mins Total Time 1 hr 8 mins
Servings: 4


1 delicious basmati jollof rice: party jollof rice.
Get ready to experience the vibrant heart of Nigerian cuisine with Basmati Jollof Rice! This recipe takes the classic jollof rice and elevates it to party-perfect status. The fragrant aroma and light texture of basmati rice create an elegant twist on traditional flavors.

We begin with the star of the show—the rice. Basmati rice, known for its delicate, long grains, takes center stage. Unlike some Jollof rice recipes, basmati requires a gentler touch. Rinse the rice thoroughly until the water runs clear. This removes excess starch, ensuring fluffy and separate grains in the final dish. With the rice prepped, get ready for the flavorful symphony to unfold.

The heart of the dish lies in the sauce. Heat up a pot with palm oil, a staple in West African cuisine. As the oil warms, add chopped onions and sauté them until translucent, releasing their sweetness and fragrance. Don't be shy with the onions, as they contribute significantly to the base flavor.

Now comes the vibrant essence of Jollof Rice—the peppers! Traditionally, a combination of red bell peppers (adding sweetness and color) and scotch bonnet peppers (providing a subtle heat) is used. Adjust the amount of scotch bonnet pepper to your desired spice level.

Tip: If you can't find scotch bonnet peppers, habaneros offer a similar heat kick.

Finely chop the peppers and add them to the pot with grated ginger and garlic. Sauté everything together for a few minutes, allowing the flavors to meld and release their aromatic magic.

Next, introduce the spices that will transform this mixture into a flavor powerhouse. Add curry powder, thyme, and your preferred seasoning cubes. Stir well and let the spices toast for a minute, unlocking their warmth and complexity.

Tomatoes are another vital ingredient. Use a combination of fresh, chopped tomatoes and tomato paste for a richer flavor. Add the chopped tomatoes and cook them down until softened and slightly caramelized. Then, stir in the tomato paste and cook for a few more minutes, allowing it to lose its raw tomato flavor and develop a deeper, sweeter taste.

For truly flavorful Jollof Rice, using chicken or beef stock is highly recommended. The stock adds depth and richness that water cannot replicate. However, if stock is unavailable, water can be used in moderation. Add 1-2 cups of your chosen liquid and bring the mixture to a gentle simmer.

Seasoning is key! Add salt to taste, keeping in mind that some seasoning cubes may already contain sodium. Taste and adjust the seasoning as needed to achieve a perfect balance of savory, sweet, and slightly spicy flavors.

Now, basmati rice joins the party! Gently stir the rinsed rice into the simmering tomato mixture, ensuring all the grains are coated with the flavorful sauce.

Tip: Be mindful when stirring basmati rice, as it's delicate and can break easily. Use a gentle folding motion to incorporate the rice without crushing the grains.

Unlike some Jollof Rice recipes that rely on an excess of liquid, Basmati Jollof Rice focuses on steam to cook the rice perfectly. Adjust the heat to low, cover the pot tightly with a lid, and let the rice steam for about 15–20 minutes. The trapped steam will gently cook the rice, resulting in fluffy and separate grains.

Resist the urge to peek under the lid too often. Each time you lift it, steam escapes, affecting the cooking process. After 15–20 minutes, check the rice for doneness. If the rice is still slightly firm but cooked through, it's perfect. If it needs a little more time, add a splash of water or stock (about ¼ cup) and continue steaming for a few more minutes.

Once the rice is cooked through, turn off the heat and... [Continue with the remaining steps, describing the finishing touches.]


For Garnishing:


  1. Wash the rice thoroughly until the rinsing water runs clear.
  2. This removes excess starch for fluffy rice.
  3. Set the rinsed rice aside.
  4. Blend together red bell peppers, ginger, garlic, scotch bonnet pepper (for heat), tomatoes, and one onion until smooth.
  5. This mixture will be the base of your flavorful sauce.
  6. Set it aside.
  7. Heat a large pot over medium heat.
  8. Once hot, add the blended pepper mixture, curry powder, thyme, your preferred seasoning, Knorr cubes, white pepper, bay leaves, and salt to taste.
  9. Stir well and bring to a boil for 10-12 minutes, stirring occasionally.
  10. This step helps to cook down some of the liquid and concentrate the flavors.
  11. Tip: If using store-bought stock later, go easy on the salt now, as stock often contains sodium.
  12. While the pepper mixture simmers, heat another pan on low to medium heat.
  13. Add oil and once hot, saute one sliced onion for 2 minutes.
  14. Now, add the tomato paste and fry it for about 10 minutes.
  15. You'll know it's done when the paste loses its raw tomato flavor and becomes sweeter.
  16. Transfer the fried tomato paste along with the onions and oil from the second pan to the pot with the boiling pepper mixture.
  17. Continue to fry this combined mixture for another 10-12 minutes, stirring occasionally.
  18. Add 1-2 cups of stock or water and simmer for another 5 minutes.
  19. It's important to "over-season" the stew slightly, as the rice will absorb some of the flavor during cooking.
  20. This will prevent a bland final dish.
  21. Now, add the washed rice to the flavorful stew mixture and stir thoroughly.
  22. Make sure the amount of liquid (stew) isn't excessive. Jollof rice relies more on heat than excess liquid to cook properly.
  23. Cover the pot tightly with aluminum foil first, then secure the lid on top.
  24. This traps in steam and heat.
  25. Increase the heat to high and cook the rice for 10-12 minutes.
  26. Check on it occasionally to prevent burning, using a wooden spoon to stir gently.
  27. Taste and adjust seasoning if needed.
  28. Important Tip: Be cautious when adding additional liquid, as too much will lead to soggy rice.
  29. Once the rice is softened, add sliced onions, tomatoes, and butter.
  30. Stir everything together.
  31. Turn off the heat and let the rice simmer for another 5 minutes using the residual heat trapped inside the pot.
  32. Your delicious Jollof Rice is now ready to enjoy!
Keywords: basmati jollof rice, basmati jollof rice recipe, basmati jollof rice recipe, authentic basmati jollof rice recipe, best basmati jollof rice recipe,

Did you make this recipe?

Tag @tastytalestribe on Instagram so we can see all your recipes

Pin this recipe and share it with your followers

File under

Leave a Comment

Your email address will not be published. Required fields are marked *

error: Content is protected !!