Blend the pepper, and tomatoes then boil to dry up the water.

Heat the vegetable oil oil in a thick cooking pot, then add diced onion and saute, next add mix the tin tomatoes with water then add, fry till dry, at this point add the boiled blended tomatoes and pepper and continue to fry

Add the bayleaf, curry powder, stock cube and kitchen glory then fry till dry

Next add the meat stock and three litres of water, the water for this quantity of rice plus meat stock should be four litres. Allow the water boil then e taste and adjust with salt

Wash the rice with salt and water to remove it's starch then add to the cooking pot, cover to start cooking then stir from time to time till it dries up. If you measured your water the rice should be cooked by the time the water dries up.

Stir again then put of the heat.

Note: I didn't parboil my rice, that is the best way to that party texture.