2 cups basmati rice
2 1/2 cups plus 3 tablespoons beef stock
2 1/2 tablespoons curry powder
[make your own if you wish]
1/4 cup peanut oil
1 tablespoon minced fresh ginger
1 garlic clove, minced
2 large onions, chopped
3/4 teaspoon salt
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/4 cup minced fresh coriander [cilantro]

In a large saucepan combine rice and enough water to cover. Rub the rice between your hands a few times. Drain well in a colander. Repeat procedure two more times. Return rice to the saucepan and add 2 cups beef stock; set aside to soak 1 hour.
In a small bowl mix curry powder with 2 tablespoons beef stock to form a
thick paste. Set aside.
In a small saucepan heat 1 1/2 tablespoons peanut oil over high heat. Add ginger and garlic. Cook, stirring constantly, until garlic is golden, 2 minutes.
Stir in reserved curry paste and remaining 5 tablespoons beef stock. Reduce heat to low. Cover and simmer 15 minutes, stirring occasionally. Remove
from heat and set aside covered.
In medium skillet heat the remaining peanut oil [2 1/2 tablespoons] over moderate heat. Add onions and cook until soft, about 7 minutes. Increase
heat to moderately high and stir-fry until lightly browned, about 8 minutes.
Add onions, the reserved curry mixture and salt to soaked rice and mix well.
Bring to boil over high heat and cooking, stirring often to prevent sticking, 3
minutes. Reduce heat to moderately low, cover, and cook until rice is tender
but firm, about 10 minutes. Stir in diced green and red bell peppers and coriander.  Transfer to a bowl and serve hot.  Serves 8 to 10.