Aloo capsicum masala rice

1. Soak 2 cups of Kaima rice in water for 30 minutes. Drain water from the rice.
2. Heat 1 tbsp of sunflower oil. Add 1 bay leaf, 2 cloves, 2 green cardamoms, 1” cinnamon stick, 1 star aniseed, 10 to 12 Kashmiri dry red chilies, 1 tsp of cumin seeds, 15 small garlic cloves, 1” piece of ginger, 1 tbsp of coriander seeds, 8 green chilies and 1/4 tsp of fenugreek. Fry on medium to medium high heat for 3 minutes. Switch off heat. Add 1/4 tsp of hing, 1/4 tsp of turmeric powder and 1/4 cup of grated coconut. Grind to a smooth paste adding 2 to 3 tbsps of water.
3. Heat 3 tbsps of oil. Add 1 tsp of Kasoori methi, a handful of mint leaves (finely chopped) and 1 bay leaf. Stir in 2 thinly sliced onions, 1/2 tsp of salt and cook until onions turn translucent.
4. Add 2 big potatoes (cut into medium cubes) and 3/4 tsp of salt. Fry on medium high heat for 2 minutes.
5. Stir in 2 medium tomatoes (finely chopped) and 1 big or 2 small green capsicums (cut into medium cubes). Fry on medium high heat for 2 minutes. Add 2 tbsps of thick curd, 1 tsp of salt and the masala paste. Cook on medium high heat for 5 minutes.
6. Add the rice, 1 tbsp of lime juice, and 2 tsps of salt. Fry on medium high heat for 2 to 3 minutes. Add 4 cups of boiling water. Cover and cook on medium high heat for 5 minutes and on low heat for another 5 minutes.
7. Add 1 tsp of sugar, 2 tbsps of cashews fried in 1 tbsp of ghee and 1/4 cup of chopped cilantro; mix carefully.