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Basmati Jollof Rice recipe (The Party style with Beef)

This is an incredibly easy but delicious recipe. The uniqueness of this jollof rice lies in the roasting of bell peppers, tomatoes, onions, and garlic. This brings an additional depth of flavor to the meal. If you’re looking for a Jollof Rice recipe that will be the star of the show, this is it!

Jollof Rice

Jollof rice

Jollof rice is a popular West African dish that is typically made with long-grain rice, tomatoes, onions, and a blend of spices. It’s a staple in many West African households like Nigeria, Ghana, and Cameroon. It is often served at events and gatherings.

In recent years, the recipe has evolved, and many people have started using basmati rice instead of long-grain rice. This twist on the classic dish has become known as basmati jollof rice, and it’s delicious!

Basmati Jollof Rice

Basmati rice is a type of long-grain rice that is commonly used in Indian and Middle Eastern cuisine. It has a distinctive aroma and flavor; when cooked, it becomes fluffy and separate. It’s perfect for making jollof rice as it holds its shape well and doesn’t get mushy.

It is a great dish to serve for a dinner party or potluck and it’s sure to impress your guests. Plus, it’s a great way to introduce your non-West African friends to the flavors of West African cuisine.

Freshly cooked basmati jollof rice with beef.

Roasted Peppers Beef Jollof Rice

This is a great basic rice recipe that is easy to prepare. The only difference between my preparation of this rice and my classic Nigerian jollof rice recipe is that I roasted the peppers, tomatoes,  onions, and garlic before using them to cook the rice. This makes a TREMENDOUS difference to the final presentation.

Well, I also used basmati rice and beef stock to give it a rich beefy taste. You can check out my collection of Rice Recipes for more delicious.

Frequently asked questions about jollof rice

What type of basmati rice works for this jollof rice?

To get the best out of your jollof rice, it’s advisable to get a good brand of basmati rice. It makes a huge difference in the final texture. I personally prefer to use the sella parboiled Extra Long Basmati Rice. It works so well.

How to get a perfectly cooked jollof rice with well-separated grains

The best thing that can happen to your jollof rice is to have well-separated grains. Mushy Jollof is not pleasant at all. In order to achieve this, some things should be noted.

  • Once the rice is mixed with the sauce, cover it immediately with a tight-fitting lid or with foil paper and then a lid. This will make sure the steam stays trapped in the pot. This steam is what is needed to soften the rice.
  • Next, you need to leave the rice to cook for about five minutes on medium to low heat.  After that, turn the heat to low and cook for 20 more minutes. Do not open it, peek, or stir during these 20 minutes. Opening the rice constantly will make it sticky and clumped together.
  • After that, you can check it; if there is still more liquid, cook till the liquid is dry, and if the rice is not soft enough, continue to steam it for another few minutes until it’s done to your satisfaction.
  • Yes, your rice will burn slightly. That is why it’s very important to cook it on low heat. High heat for too long will cause it to burn or dry out.
Basmati jollof rice served in a plate and garnished with green onions

What Can I serve with Jollof Rice?

Jollof Rice can be paired with Moin moin, fried plantains, or salad. If you decide not to cook with beef, you can serve it with peri-peri chicken, fried chicken, Pan-seared Tilapia Fish, or this easy baked chicken drumsticks.

How to Store Leftover Basmati Jollof Rice

Once you’ve made your delicious Basmati Jollof Rice, what’s the best way to store it?
The best way to store leftover Basmati Jollof Rice is in an airtight container in the refrigerator. It will keep for up to 5 days in this state, but we recommend eating it within 3 days for optimal flavor and texture. If you plan on keeping it longer than 5 days, freeze it! You can also reheat your leftovers by putting them back into a saucepan or microwave (if they were originally cooked in one).

Can you freeze Jollof Rice?

 Absolutely! Store any leftovers in an airtight container in the fridge for 3-5 days or the freezer for up to 3 months. Reheat in the microwave or on the stovetop.

Watch How it’s made here:

 

I’ve got a ton of other delicious rice recipes on this site, feel free to check some of my picks

Notes:

  1. When cooking Jollof Rice in general, it is advisable to select the best variety of peppers for this recipe in order to get that authentic taste. I will suggest going with pimento pepper (tatashe). 
  2. It’s okay to add vegetables like sweet corn, green beans, sweet peas, and diced bell peppers for a more nutrient-dense jollof.

I have another variation of jollof rice recipe. It’s the baked version! You can click here for my mouth-watering Oven-baked jollof rice recipe.

Basmati Jollof Rice Recipe

Beef Party-style Jollof Rice

This is an incredibly easy, but delicious recipe. The uniqueness of this jollof rice lies in the roasting of the bell peppers, tomatoes, onions, and garlic. This brings an additional depth of flavor to the meal. If you’re looking for a Jollof Rice recipe that will be the star of the show, this is it!
4.67 from 27 votes
Print Pin Rate
Course: Lunch/Dinner, Main/Side
Cuisine: African, West African
Keyword: jollof rice, rice
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 10 people
Calories: 520.5kcal

Ingredients

  • 3 cups basmati rice
  • ½ cup cooking Oil
  • 3 tablespoons tomato paste
  • 3 cups beef stock
  • 2 teaspoon Curry Powder
  • 2 teaspoon thyme
  • 1 onion Medium-sized [sliced]
  • 2 teaspoon smoked paprika
  • tablespoons chicken bouillon powder or use 4 cubes
  • salt and black pepper to taste

The sauce:

  • 2 red bell pepper
  • 2 plum tomatoes
  • 1 to 3 scotch bonnet
  • 1 onion
  • 6 cloves garlic
  • 2 inch ginger

The beef

  • 1.5 lb beef
  • 1 teaspoon curry
  • 2 teaspoons rosemary or thyme
  • 2 bay leaves
  • 1 habanero minced
  • 2 teaspoons chicken bouillon powder
  • 1 onion small size [diced]
  • salt and black pepper to taste

Instructions

  • Drizzle some oil on the peppers and Roast the bell peppers, tomatoes, onions, habanero pepper, and garlic in the oven 400F for 15 to 20 minutes. Leave to cool a bit, blend with the ginger, and set aside.
  • Meanwhile, season beef with salt, black pepper, rosemary, curry powder, and seasoning powder. Set aside.
  • Add one tablespoon oil in a pan, add the seasoned beef and bay leaves. Mix well and leave to cook for ten minutes.
  • Add one cup of water to the boiling beef and leave to cook again for another 10 to 15 minutes or till the meat becomes tender. Remove the meat from pot and keep the stock separately.
  • In the same pot, add the remaining oil and fry the beef on both sides till browned-about 2 to 3 minutes on each side. Remove from oil and set aside.
  • Pour the sliced onions in the oil and cook till tender about 3 to 5 minutes.
  • Add the tomato paste and fry well. About 3 to 5 minutes
  • Add the blended sauce, curry powder, thyme, seasoning powder, salt, and black pepper. Cook for 5 minutes.
  • Wash the rice until the water comes out clear and drain. Stir the rice with the sauce and add the stock and water.
  • Cover the pot tightly with a foil paper and then with the lid. ook for 5 minutes on medium to high heat, then turn the heat down to low and cook for another 20 to 25 minutes.
  • Uncover the pot and add stir in the beef. Serve hot.

Nutrition

Calories: 520.5kcal | Carbohydrates: 53g | Protein: 18.5g | Fat: 25.7g | Saturated Fat: 6.3g | Polyunsaturated Fat: 3.8g | Monounsaturated Fat: 13.3g | Trans Fat: 0.9g | Cholesterol: 48.5mg | Sodium: 507.5mg | Potassium: 598.2mg | Fiber: 2.6g | Sugar: 4.2g | Vitamin A: 1242.1IU | Vitamin C: 39.9mg | Calcium: 57.3mg | Iron: 2.7mg

Let’s Connect! You can find me on Facebook, and Instagram. I love keeping in touch with all of you!

If you make this Basmati Beef Jollof Rice, I’d love to see pictures of your creations on Instagram or Facebook. #cheflolaskitchen

Recipe Rating




Iduwari

Saturday 26th of August 2023

Thank you Chef Lola. I was scared of using basmati for jellof but when it was the only rice left in my kitchen, I browsed and found your recipe. I didn't follow it to a "T" but you gave me courage.lol and my rice turned out amazing!

Chef Lola's Kitchen

Saturday 26th of August 2023

So happy to know that it came out well. Thank you, Iduwari

Emmanuella Adetayo

Friday 7th of July 2023

Good day ma,please I'm really confused on the parboiling part.,I'm used to seeing my mother parboiling her rice before cooking jollof rice.if I don't parboil it,won't the grains be hard

Chef Lola's Kitchen

Saturday 26th of August 2023

If you don't have parboiled, it will still come out great.

Carol Kankelborg

Sunday 14th of May 2023

I made this recipe yesterday. It was delicious. I did, however, find it tricky following the directions, especially since there were some discrepancies between the printed recipe and the video. (Which is why I gave it 4 stars instead of 5.) I was nervous about the habañeros, so I used a small one with the roasted vegetables and about a third of one minced with the beef. The heat was almost imperceptible. I could have used more.

I know a number of Nigerian graduate students in our area and brought this to a potluck they attended. It was a great hit with them, which speaks well to the authenticity of the recipe. They appreciated a taste from home. I had never had Jollof rice before (or even heard of it until recently), so I was trusting your directions. Despite my difficulties, I followed your recipe and my cooking instincts, and it was a resounding success. Thank you so much for sharing your cooking gifts and culture with the world.

Stephen Votadini

Friday 7th of July 2023

@Carol Kankelborg, Yes I noticed there were a few things that were confusing, for instance was no mention of the smoked paprika in the method or video, only on the ingredients list. I added it anyway, sweet smoked paprika just in case. I added three scotch bonnets. Perfect. Very spicy.

Chef Lola's Kitchen

Tuesday 13th of June 2023

Kankelborg, I am happy it came out successful after so much difficulties. You are right about food being a major part of our culture. It's unique to all of us.

Alicia

Wednesday 3rd of May 2023

May I use regular Basmati rice instead of parboiled?

Lola Osinkolu

Thursday 4th of May 2023

As long as you are familiar with the brand, you will be fine. If you are new to Basmati, I will recommend the sella parboiled Extra Long Basmati Rice.

Ashton Reynwood

Monday 24th of April 2023

I made this tonight for dinner, and this rice is SO GOOD! It's packed with flavor and the perfect amount of heat. Thank you so much for sharing this recipe!