Steps
- Preheat the oven to 400°F / 200°C. Rinse and drain 400g of basmati rice.
- Finely process 3 halved seeded red bell peppers, 1 halved white onion, 2 garlic cloves, and 1 tablespoon of grated ginger.
- Heat 5 tablespoons of vegetable oil in an ovenproof casserole over medium heat. Fry 100g of tomato paste for 2-3 minutes, stirring, then add the pepper mixture and cook for 5 minutes.
- Add 2 bay leaves, 1 tablespoon of dried thyme, 2 teaspoons of hot Madras curry powder, ½ teaspoon of ground white pepper, and 1 teaspoon of salt. Cook for 1-2 minutes.
- Dissolve 2 chicken stock cubes in 600ml of hot water. Stir the rice into the pepper mixture, then add the broth.
- Cover and bake for 45 minutes, until the rice is tender. Remove the bay leaves and fluff gently.