Fragrant Beef and Curry Basmati Rice Jollof

Jollof rice that's cooked using basmati rice and containing a good dose of curry and deliously seasoned beef that's sauteed, browned until softened which releases all that yummy flavor into the dish. Serve with slices of avocado and tomatoes for an absolutely tasty and satisfying meal.
Serves: 6-8
  •  Ingredients
  • For Beef
  • 1 kg Beef (cut into 1 inch cubes)
  • 2 teaspoons Whole Coriander
  • 1 teaspoon Salt
  • 1 teaspoon White Pepper
  • 4 Garlic Cloves (crushed/grated)
  • 2 thumb sized of Ginger (crushed/grated)
  • Juice from 1 large lemon
  • For Rice
  • 600 grams (About 3 Cups) Basmati Rice
  • 4 medium sized tomatoes
  • 4 large Tatashe ()Deseeded) (Substitute with 3 Red Bell Peppers)
  • 1 - 2 Rodo (Red Scotch Bonnets)
  • 1 Medium Onion (Roughly Sliced)
  • 1 Medium Onion (Finely Chopped)
  • juice from 1 lemon mix together thoroughly and leave to marinade 45 min to 1 hour.
  • 600 grams Basmati Rice in water for 30 minutes and rinse thoroughly
  • 180 mls (3/4 Cup) Vegetable Oil
  • 140 grams Tomato Puree
  • 1 teaspoon granulated Sugar
  • 4 teaspoons medium Curry Powder
  • 2 teaspoons ground Coriander
  • 21/2 - 3 teaspoons Salt
  • Sliced Avocado and Tomato to Serve
  1. Place cubed beef in a medium bowl. Crush whole coriander lightly using a mortar and pestle or place in a small ziploc bag and smash a couple of times with a wooden spoon. Add the crushed coriander to the beef with the salt, white pepper, garlic, ginger and lemon juice mix together thoroughly and leave to marinade 45 minutes to 1 hour.
  2. Meanwhile, rinse basmati rice thoroughly and soak in water for about 30 - 45 minutes then drain and set aside. Blend tomatoes, tatashe, rodo and the roughly sliced onion with ½ cup water until smooth.
  3. Place a large non stick pot or sauce pan over medium high heat.. Add the vegetable oil. Once hot gently empty the marinaded beef mix into the oil with the chopped medium onion and allow to cook, stirring from time to time with a wooden spoon, you will find that the beef will let out liquid. Cover the pot and continue cooking so the liquid dries out and you are left with a thick, brown sauce that separates from the oil. Reduce heat to medium and let the beef brown and become tender adding a little water as needed so the beef is succulent.
  4. Add the tomato puree to the beef with 2 tablespoons water and cook, stirring often for about 5 minutes. Pour in the blended tomato, tatashe, rodo and onion mix then add the sugar, curry powder, ground coriander and salt. Cover the pot and let simmer for 10 minutes. If you find your sauce to be too thick,add a little water. After 10 minutes, stir in the drained basmati rice, cover the pot with foil paper and put the lid on. Cook for about 12 - 15 minutes on medium low heat checking and stirring gently every few minutes.
  5. One the rice is cooked (you want your rice a little undercooked or al dente as it continues to cook while still hot and basmati rice can go soft very quickly), take of the heat and allow to sit with the lid off for a few minutes. Serve and enjoy with some sliced avocado and fresh tomatoes

DISCLAIMER: Damie's Diary blog does not take credit for the pictures all recipe. All credits to Ify of