Step-by-Step Recipe:

1. Rinse and Soak the Rice:

• Rinse 2 cups of rice under cold water until the water runs clear.
• Soak the rice in water for about 15 minutes and then drain.

2. Cooking the Rice:

• In a large pan or pot, add 4 cups of water and bring it to a boil.
• Add the soaked rice, a pinch of salt, and 1 tsp oil (prevents the rice from sticking).
• Cook the rice until it is about 90% done (al dente). This should take about 10 minutes.
• Drain the rice and set aside.

3. Prepare the Buttery Base:

• In a large non-stick pan, heat 1 tbsp oil and 2 tbsp butter on medium heat.
• Add 1 tsp cumin seeds and let them splutter.
• Add the bay leaf and slit green chilies, and sauté for a few seconds until fragrant.
• Add the sliced onions and sauté until they turn golden brown.

4. Cook the Bell Peppers:

• Add the julienned red and yellow bell peppers.
• Sauté on medium-high heat until the peppers soften slightly, but still retain a slight crunch (about 3-4 minutes).
• Add 1 tsp ginger-garlic paste and sauté for another minute.

5. Spice It Up:

• Sprinkle in ½ tsp turmeric powder, ½ tsp red chili powder, and salt to taste.
• Stir well until the spices coat the vegetables evenly.

6. Combine Rice and Spices:

• Gently add the semi-cooked rice to the pan and mix carefully to avoid breaking the grains.
• Add ½ tsp garam masala powder and stir to combine all ingredients evenly.
• Cover and cook on low heat for about 5 minutes, allowing the rice to absorb all the flavors.

7. Final Touch and Serve:

• Remove from heat and fluff the rice gently with a fork.
• Garnish with freshly chopped coriander leaves.