Basmati Rice


  • 2 cups long grain Basmati rice
  • 1 cup mixed vegetables ( defrosted)
  • 1/4 cup groundnut oil
  • 2 cups stewed tomatoes (you can buy it canned in any grocery store)
  • 1/2 medium size onion (chopped)
  • 1 teaspoon chopped garlic
  • 1 teaspoon  chopped ginger
  • 1 teaspoon curry
  • 1/2 teaspoon thyme leaves
  • 2 bullion cubes ( Knorr or maggi)
  • 1 teaspoon salt


  1. Set the rice in a large bowl, cover with hot water. Place a lid over the bowl and set aside for 20 minutes.
  2. Set a medium pot on medium heat and add in the groundnut oil. When the oil is hot ( approximately 1-2 minutes) add in the chopped onion, garlic and ginger. Stir continuously for 3 minutes.
  3. Add in the curry, thyme, salt, bullion cubes and stewed tomatoes (be sure to include the water from the tomatoes).
  4. Add in the rice and 2 cups of water.  reduce the heat to a little below medium, cover the pot and leave to cook for about 10-12 minutes.
  5. Add in the mixed vegetables, taste and adjust for seasoning. Cover and cook for another 2-3 minutes.
  6. Remove from heat.

Serve with your choice of sides (fried plantain and fish/goat or beef). Enjoy!!


Tips For Cooking the Perfect Basmati Rice

  1. Use the right amount of water (I use about 1 cup rice to 1 1/3 cups water)
  2. Soak the rice prior to cooking to remove excess starch
  3. Gentle heat works best, cook on below medium heat
  4. Use a pot with a right fitting lid (try to leave the rice to cook, don’t open the lid if you don’t have to)
  5. When your rice is done, remove it from stove and set aside to cool. Be sure to take off the lid, an extra 2 minutes of heat can turn the rice into a mush.

I promise once you master the technique it’s a breeze.


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