Prepare the Bell Pepper & Parsley Rice: Heat olive oil in a pressure cooker, add garlic and sauté for 30 seconds.

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

Add salt, dried rosemary, soaked and drained rice, and 2 cups of water. Close the pressure cooker.

Pressure cook for 2 whistles and turn off the flame. Allow the pressure to release naturally.

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

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

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

Prepare the Pan-Roasted Herbed Vegetables: Heat a pan with olive oil, add carrot, baby corn, yellow zucchini, and green zucchini.

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

Sprinkle salt and herbs and mix well.

Prepare the Creamy Spicy Tomato Garlic Sauce: 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.

Assemble the Oven Baked Rice Casserole: 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 and sprinkle mozzarella cheese evenly.

Flash bake the casserole in the oven for about 15-18 minutes or until the cheese has turned golden brown.

Serve hot.