Heat olive oil in a pressure cooker, add garlic and saute for 30 seconds.

Add onions and saute until translucent (2-3 minutes).

Add salt, dried rosemary, soaked and drained rice, and 2 cups of water.

Pressure cook for 2 whistles and turn off the flame. Release pressure naturally.

Fluff rice with a fork and spread on a platter to cool.

In a skillet, heat olive oil, add red chilli flakes, and bell peppers.

Sprinkle salt and saute for 4-5 minutes until bell peppers are cooked but still have a bite.

Add mixed herbs and mix well. Turn off the flame.

Add pan-roasted peppers over the rice, along with chopped parsley, and toss well.

Heat olive oil in a pan, add carrots, baby corn, yellow zucchini, and green zucchini.

Pan roast for 8-10 minutes until vegetables are cooked but still have a crunch.

Sprinkle salt and herbs and mix well.

Heat olive oil in a skillet, add garlic and fry until golden brown.

Add basil leaves and tomato puree and simmer for a few minutes.

Add salt, sugar, Tabasco sauce, paprika powder, and mixed herbs.

Bring to a brisk boil.

Reduce the flame, add cream and milk, bring to a single boil, and turn off the flame.

Preheat the oven to 200 degrees Celsius.

In a deep baking dish, spread a layer of bell pepper & parsley rice.

Add a layer of pan-roasted herbed vegetables.

Top with the creamy spicy tomato garlic sauce.

Sprinkle an even layer of mozzarella cheese.

Bake in the oven for 15-18 minutes or until the cheese has turned golden brown.

Serve hot.