Step 1

Heat the oil in a large pan to medium heat.

Step 2

Add the onion, peppers and carrots, and cook for 5 minutes to soften.

Step 3

Add the ginger-garlic paste and seasonings (curry powder, coriander, paprika, cumin, turmeric, cardamom, salt and pepper). Stir and cook for 1 minute.

Step 4

Add the rice and stock and stir. Cover and simmer for 15 minutes, or until the rice has absorbed the liquid and is tender to your preference. If the rice is not done enough, add a bit more water and stock and simmer longer.

Step 5

Remove from heat and fluff with a fork. Sprinkle with garam masala, chili flakes, fresh chopped parsley, and serve.