In a blender mix bell pepper, onion, tomato, serrano or habernero pepper and make a puree.

In a 6 Qt Pot add 2 Tbs vegetable oil and add cumin seeds. Cook 1 minute and add all puree. Bring to boil add 2 tbs water to pot reduce heat and cook 7 minutes on low head.

Rinse rice at least 3 times and add to the pot. Add 4 cups of Boiling Water and 1 Tbs salt. Cook rice for 7 minutes - keep pot open.

Heat a flat cast iron flat griddle. Put Rice pan on top of this flat hot plate. Reduce heat to low and cook rice for 20 minutes completely covered. Now shut off heat, add mint and cilantro chutney. Add 2 Tbs of oil or butter for 15 minutes.

You can add any meat fish or seafood to this dis or enjoy with vegetables. I am serving it with roasted garlic potatoes, green beans and grilled salmon with korma sauce.