Start off by heating the oil in a large pot, toss in the diced onion and stir for about 10 minutes on medium heat. The idea is to fry till the onions turn slightly brown.

Add in tomato paste, continue to fry for 10 mins till the colour of the paste turns bright red and grainy.

Blend the crimson/shepherd peppers, scotch bonnet, garlic and one onion till smooth and add into the tomato paste mix, cover the pot and let it cook on medium to low heat to for 15 mins.

Season with the curry, black pepper, bouillon cubes and salt. Fry for another 5 minutes before going in with the chicken or beef broth, wait for it to come to a soft boil while you move on to step 5.

Rinse the jasmine rice till the water is clear (not thick white), drain and add into the pepper mix, combine well and cover to cook on low heat for 45 mins.

Use a wooden spatula to fluff the rice from the bottom up. If the rice is yet to reach your desired texture, cover and let it cook further, do NOT add any water, as long as the pot is covered tightly, the steam will soften the rice. Continue to fluff the rice intermittently to prevent excessive burning or sticking.