Soak the rice 30 mins prior to cooking

Needs a pan with a lid. Heat the Ghee in the pan

Roast the Cumin, cardamom, cinnamon, cloves and bay leaf in the ghee till the aroma is released (just a few seconds)

Add the peanuts, vegetables and peppers and cook on medium to high flame

Add the all-seasoning and Crumble the stock cube into the pan and mix well with the vegetables.

Add the rice and mix gently with the vegetables and combine well

Add the boiling water, give it a quick stir to mix well and cover immediately

Cook on high flame till most of the water evaporates (3-4 mins)

Once most of the water has evaporated, reduce the flame to low and cook for a further 5 mins

Turn off the flame, uncover and combine gently and leave for a few minutes