Make a fresh vegetable stock by pressure cooking onion, garlic, whole spices, and mixed veggies with water for 10 to 12 whistles. Strain the liquid to get a clear and aromatic stock.

Roast a red capsicum directly on flame until the skin is blackened. Peel the skin, remove seeds, slice one half into strips and finely chop the other half for cooking.

Heat oil in a wide pan and sauté finely chopped onion till soft. Add garlic and the chopped part of the roasted bell pepper. Stir in chopped carrots and beans and let them cook lightly.

Add tomato puree, peas, and spices like chilli powder or paprika. Cook for a minute until the raw smell of tomato goes away.

Wash and drain seeraga samba rice. Add it to the pan and roast on low flame till all moisture is gone, and rice grains look glossy.

Pour in the prepared stock carefully, spread the rice evenly, and make holes for the stock to soak in. Arrange sliced bell pepper decoratively on the sides, place lemon slices in the centre, and cover to cook until the stock is absorbed.

Add a little extra water on top and continue to cook until the top layer of rice becomes perfectly soft and fluffy.

Finish with fresh coriander leaves and more lemon slices. Serve the paella hot, enjoying the slightly crispy golden bottom layer for extra flavour.