African, Nigerian, Rice

Basmati Jollof Rice

Hi guys. Hope you are all doing good? I should have posted this a while ago, but I had something to put in the blog each time. Lol. It’s so hard to just leave things aside and be like, nah I won’t post that. 

But then I think of why I need to put it here. So many people learn from one another, since I had the opportunity to do it, why not let someone else benefit from it. 

Basmati rice is one type of rice I had to get used to. Lol. It was the smell, oh oh oh. I didn’t like it at all. When I first smelt it I was like what is that? 

But then I got to taste it, I must say it was soft to chew and so easy on the tongue. I mean, you didn’t have to work your whole mouth, it was just easy and the taste was also nice. Lol, but seriously I still struggled with the smell, until I eventually got so used to it. 

The thing with various types of rice is that they smell differently and they also taste differently. Now I can say I love Basmati rice, even Jasmine rice or fragrant rice. 

Here are a few benefits of Basmati Rice

Carbohydrates and Proteins:
Various varieties of basmati including royal rice and the very popular 11-21 rice are good sources of carbohydrates. For instance, 200 grams of contain about 45 grams of carbohydrates. The same quantity of basmati contains more than 4 grams of proteins.

Lower in Fat and Gluten: 
A bowl with 200 grams rice contains less than 1 grams of fat. Moreover, this variety of rice doesn’t contain cholesterol at all. All these qualities make a nutritionally apt food item for the regular consumption. Besides, 11-21 Rice and all other basmati varieties are free of gluten. Those who don’t consumer gluten rich cereals and grains due to health issues find basmati rice to be a great alternative.

Rich Source of Vitamins: 
Basmati is a good source of various vitamins including niacin and thiamine. While deficiency of these vitamins is not good for human body, their presence in royal basmati rice, brown rice and other varieties add to their nutritional benefits. These vitamins keep heart, nervous system and digestive system in good health and are also beneficial for having a healthy skin.

Other Benefits:
Iron is another important nutrient that basmati rice adds to one’s diet. In addition, the brown rice variety of basmati adds fiber contents to the diet. Even the white rice basmati variety contains fiber, though it is less in value than compared to brown rice.


Ok now that that’s been covered, let’s get started shall we 


  • 4 cups Basmati rice 
  • 2 large Tatashe
  • 4 habanero peppers 
  • 2 medium sized onions 
  • 4 medium sized tomatoes
  • Medium sized tomato purée
  • 2 tablespoons of olive oil 
  • 2 Thumb sized Ginger 
  • 3 cloves of Garlic 
  • Thyme
  • White Pepper
  • Curry
  • 2 measuring cups of stock 


  • Pots
  • Wooden spoon
  • Foil paper

Prep time:  10 minutes 

Cooking time: tbc

Method: wash the rice thoroughly to get rid of the starch. Stop until the water is clean
 Next blend the peppers, tomatoes, 2 of the garlic cloves and 1 thumb size ginger and set aside for use 

In a pot, heat up 2 tablespoons of oil. Then add the onions, ginger and garlic. Fry until the ginger starts to brown. This is to flavour your oil and add an even more distinctive taste to your Jollof  

Once the ginger is brown, remove all the ginger garlic and onions from the heat. 

Next pour in the pepper, add the tomato purée. stir and let it cook on low heat for 25 minutes. 
After 25 minutes, add the remaining spices. Cook for another 10 minutes.   

Now it’s time to add the rice. 

Add the stock. Mix it well and ensure the rice is all covered and immersed in the sauce. This will help eliminate half coated/half white disaster when cooked. 

Cover with a foil paper. (This will help in Transferring the heat evenly to allow the rice cook in unison)

Cover with a lid and allow to cook for 25 minutes on low heat.   

After 25 minutes check on the rice. But please do not be tempted to stir the rice yet….

It’s almost cooked. Cover it back with the foil, add three spoons of stocks by the side of the pot and cook on low heat for another 15 minutes. 

 It is done! Can you see how the grains are separated.   
Another look


It’s time to serve and Enjoy! 


That’s it from me today

I’ll see you all in my next post 

Love Duchess O

2 thoughts on “Basmati Jollof Rice”

  1. Hi Duchess,Thank you soo much for sharing this.I just tried it out and it makes complete sense. I have always had challenges with my basmati rice coming out separately without d grains breaking or lumping up.This just looks good, plus it tastes awesome.Keep up the good work.God bless youCatherine Sent from my BlackBerry 10 smartphone. From: Duchess O KitchenSent: Sunday, May 10, 2015 14:17To: olatouncatherine@gmail.comReply To: Duchess O KitchenSubject: [New post] Basmati Jollof Rice

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    Duchess O posted: “Hi guys. Hope you are all doing good? I should have posted this a while ago, but I had something to put in the blog each time. Lol. It’s so hard to just leave things aside and be like, nah I won’t post that. But then I think of why I need to put it here. “

    Liked by 1 person

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