Blend tarugu tattasai onions & keep aside

Heat a pot for a while and add vegetable oil when the oil is hot pour the blended paste & stir very well.

Fry at very low heat and stir at short intervals

Until oil has completely separated from the puree

Pour meat stock into the puree & leave to boil.

Add the drained parboiled rice, curry powder, salt, and Maggi to taste. The water level should be the same level with the rice. This is to ensure that all the water dries up by the time the rice is cooked.

Cover the pot and leave to cook on low to medium heat. This way the rice does not burn before the water dries up.

Taste to confirm and add more water if rice is not yet cooked, while you reduce the heat to prevent burning.

Your jollof rice is ready when the rice is well cooked.

Cover the pot and leave to cook on low to medium heat. This way the rice