Step-by-Step Recipe:

1. Prep the Rice:

• Rinse 2 cups of Lalbaba Superior Ratna Parboiled Rice under cold water until the water runs clear.
• Drain and set aside. This prevents the rice from becoming sticky during cooking.

2. Prepare the Flavor Base:

• Heat 3 tbsp of olive oil in a large, wide skillet or paella pan over medium heat.
• Add 1 tsp cumin seeds, 1 bay leaf, and the slit green chilies.
• Sauté until the cumin seeds start to splutter.
• Add the minced garlic and sauté for a minute until fragrant.

3. Add Onions and Tomatoes:

• Add the chopped onions and sauté until they turn golden brown.
• Stir in the chopped tomato and cook for 3-4 minutes until the tomato softens and blends into the mixture.

4. Incorporate Spices and Vegetables:

• Add the turmeric powder, coriander powder, paprika, and garam masala.
• Cook for 2 minutes, stirring well to let the spices release their aroma.
• Add the bell pepper, green peas, and chopped mixed vegetables. Sauté for another 3-4 minutes until slightly tender.

5. Add the Rice and Stock:

• Add the soaked and drained Basmati Rice to the pan.
• Stir gently to coat the rice with the spice and vegetable mixture.
• Pour in 3 ½ cups of vegetable or chicken stock.
• If using saffron, add the saffron strands soaked in warm water at this point.
• Add salt to taste.

6. Add Protein (Seafood/Paneer):

• If adding seafood or paneer, gently fold it into the mixture at this stage.
• Stir once, ensuring an even distribution of all ingredients in the pan.

7. Simmer and Cook:

• Bring the mixture to a boil over high heat.
• Reduce the heat to low, cover with a lid, and let it simmer for 15-18 minutes until the rice is cooked and all the liquid is absorbed.
• Do not stir the rice too often to allow a slight crispy layer (called socarrat) to form at the bottom, enhancing the texture.

8. Final Touch and Garnish:

• Once cooked, turn off the heat and let the paella sit covered for another 5 minutes.
• Drizzle the juice of 1 lemon over the top.
• Garnish generously with chopped fresh coriander leaves.

9. Serve:

• Serve hot with a side of raita or a fresh salad for an Indian touch!