Rinse the Rice: Wash the basmati rice thoroughly until the water runs clear rather than looking milky.
Warm the Oil: Heat the vegetable oil in a deep pan over low heat.
Cook the Garlic: Add the minced garlic and cook gently for 30 seconds, taking care not to overcook it.
Add the Rice: Stir the rinsed basmati rice into the pan.
Combine the Ingredients: Pour in the vegetable or chicken stock and add the tomato passata or crushed tomatoes, Peri Peri sauce, smoked paprika, bay leaf, and salt, then stir everything together.
Bring to a Boil: Increase the heat as needed and bring the mixture to a boil.
Cook Covered: Cover the pan with its lid and cook over medium heat for 10 minutes.
Rest the Rice: Turn off the heat, but leave the covered pan on the stove for another 10 minutes without removing the lid.
Finish and Garnish: Stir the rice gently, taste, and add more salt if necessary, then sprinkle with chopped fresh coriander or cilantro before serving.
