In a large-sized saucepan, heat the Olive Oil (1 tablespoon). Add the Yellow Onion (1) and saute a couple of minutes until softened.
Add the Red Bell Pepper (4) and Tomato (4) and stir fry a further couple of minutes until aromatic. Add the Dried Red Chili Pepper (3), Ginger Paste (1 teaspoon), and Garlic (2 clove) and stir.
Season with Salt (1 teaspoon), Ground Black Pepper (1/2 teaspoon), Smoked Paprika (1/2 teaspoon), Red Chili Powder (1 teaspoon), Crushed Red Pepper Flakes (1/2 teaspoon), and Dried Oregano (1 teaspoon) followed by adding in the Tomato Paste (1 tablespoon). Adjust the spice level and heat as per your taste (more or less depending on what you like).
Add one-quarter of the Chicken Stock (125 milliliter) and allow the red bell pepper and tomatoes to simmer and break down for about 10-15 minutes until tender. Turn off the heat and either using a stick blender or transferring contents to a stand blender to puree until completely smooth.
Heat the pureed sauce back in the same saucepan and add the remaining Basmati Rice (1 1/4 cup) and the Chicken Stock (375 milliliter). Bring this up to a simmer, then add the Bay Leaf (2) and stir through well to cover and incorporate into the red sauce.
Lower the flame to the lowest possible setting and cover the saucepan with a lid. Allow the rice to cook and steam in this way for 10 minutes.
Then remove the lid, and gently move the rice inwards out, to ensure the rice gets cooked through. Return the lid to the pan and allow it to cook again for 10 minutes. Repeat the whole process thrice so the rice cooks for a total of 40 minutes.
Once cooked, allow the lid to remain on the saucepan for another 5 minutes before serving. Scatter with coriander leaves,
a squeeze of lemon and serve.