2 cups rice..washed and drained
1 lemon..cut into quarters and remove all the seeds.
1/4 of each red, yellow, orange and green bell pepper..diced.
1 zucchini..diced (optional)
3 onions..diced and fried until golden brown (like biriyani onions)
2 tbsp ginger/garlic paste
1/4 tsp ground cumin
1/4 tsp turmeric powder
1/4 tsp coriander powder
1 tsp curry powder
1 cube stock (vegetable, chicken or beef)
Liquid beef stock enough to cook the rice..If you don’t have beef stock, you can use plain water.
5 whole cardamom
2 cinnamon sticks
3 sticks green onions..diced
In a pot, add some oil and sautee the ginger/garlic paste.
Once the paste starts to change colour, add the diced bell peppers, green onions and stir.
Then add the spices and continue cooking.
Next add the lemon quarters and cook for a few minutes.
Now add the liquid beef stock, some salt, cube stock and let it come to a boil.
Once it comes to a boil, add the rice, cook until the rice is cooked to your perfection (if you like it a bit mushy or with single strands of grain) and make sure the liquid has reduced..
If the rice is ready and there is still some liquid left, you can drain away the liquid.
Now layer the rice in another pot, first layer the rice, then some zucchini, then the fried onions, then coriander, then the rice again and keep repeating until you finish your ingredients, the top layer should be the rice.
Bake the rice in the oven at 350 degrees until it is fully cooked.
Serve the rice with a side of any chicken, beef or seafood dish..