Step 1

Wash and cut all the vegetables. Cover and set aside.

Step 2

In a clean pot, add the broth or stock, usually at a ratio of 1 cup of rice to 2 cups of broth. Also, add bare leaves and 1-2 teaspoons of curry.

Step 3

Add washed rice when the broth starts boiling. Usually, the broth is salted, so I do not add additional salt.

Step 4

Cook for about 20 – 25 minutes or until rice is more than halfway cooked (about 75% cooked) and all liquid absorbed (please see the video). Turn off and set the rice aside. I would normally cook the rice for about 25 minutes or so, depending on the quantity.

Step 5

Then in a clean pan, start by frying the vegetables and slowly adding rice to about one cup at a time. Do not overcrowd the pan—just bit by bit. To explain this: set a clean pan on the stove, add oil, then add onion/garlic as it heats up. Cook for 1 – 2 minutes, add bell peppers, cook another 2 minutes, and add mixed vegetables. Season with a little salt, curry, seasoning cube, or powder, and then add the already cooked rice—Fry to your desired consistency. Watch the video if you need more clarification.

Step 6

Taste and adjust, repeat to fry all the rice. Garnish with parsley and mint leaves. Serve warm with baked chicken thighs.