SteaM cooked with Basmati Rice
Irresistibly fluffy and deliciously yummieliciouz! Perfect for parties and festive seasons.
Serves 10 Cooks in 1 hour (+ prep) Difficulty: super easy with this video
5 cups basmati rice (Asli golden)
1 bell red pepper
1 scotch bonnet
2 small sized onions
1 tomato plum
4 tbsp tomato purée
1 tbsp thyme
1 tbsp curry
2 cooking spoons of oil (sunflower oil)
3 bay leaves
Liquid sock (assorted beef & chicken stock) - already contains salt.
2 Stock cubes (knorr cubes)
Salt to taste
(watch the video above from start to finish for step-by-step preparation)
1. Blend the tomatoes, bell pepper, scotch pepper, red onion, until smooth and set aside.
2. Heat 2 cooking spoons of sunflower or vegetable oil in a large pot over medium heat.
3. Add 1 finely sliced onion, 1 tbsp thyme, 1 tbsp curry powder, 2 knorr stock cubes and fry gently for 2 minutes until aromatic.
4. Pour in: the blended pepper sauce (made in step 1), 2-3 cooking spoons liquid stock (chicken and beef). Add 3 bay leaves, 4 tbsp tomato purée, stir gently and cook for 15 minutes.
5. Whilst the sauce is coking, put 5 cups basmati rice in a bow or sieve, rinse thoroughly to remove the starch, repeat the same process until the water runs clear and set aside.
6. After 15 minutes of cooking the sauce, stir in 1 tbsp sea salt. Add the rinsed rice and mix thoroughly to coat with the sauce. Cover the pot with foil or parchment paper and a lid, turn down the heat and cook on low heat for 15-20 minutes until cooked through. Cooking time will depend on the type of rice, so keep checking it.
7. After 15-20 minutes, check if the rice is tender. if not, add a small amount of warm/hot water, avoid stirring at the stage. Cover and cook for additional 5-10 minutes. Don’t worry if it catches on the bottom, this will add a smokey flavour.
8. Once the jollof is cooked, remove the bay leaves and fluff up before serving.