25 mins  2 SERVINGS

The method detailed on this page works for small quantities of basmati rice.


  1. Kaptain Ready Stews
  2. 2 cigar cups | 500g (1.1 lbs) basmati rice
  3. ½ of a whole chicken (hen)
  4. 1 teaspoon thyme
  5. 2 teaspoons curry powder (Nigerian curry powder)
  6. 2-3 small stock cubes
  7. 1 onion
  8. Salt and habanero pepper (to taste)


Pour the chicken stock and the tomato stew into a sizeable pot. If the mixture is too thick, add a very small quantity of water.Add pepper (pound or blend it first) and curry powder. Stir very well, cover the pot and cook till it boils.Add the drained basmati rice, stir and make sure the liquid in the pot is at the same level as the rice. If less, top it up. If more … mmmh lol. It should not be more.Cover the pot and cook on low to medium heat till all the water dries up. When you taste the rice, you will notice that it is still raw and hard to the bite. Please do NOT add more water to it.Stir the rice with a wooden spoon. You can add more tomato stew before stirring if you think it is not red enough.
Turn off the heat, cover the pot with aluminium foil followed by the pot cover. Make it as airtight as possible so that no heat escapes.
Leave it like that for 5 to 7 minutes, at most, 10 minutes.
After that, open the pot, stir and you will notice that the rice is now well done, not soggy, has loose grains and it is tasty.