1. Heat oil in a heavy bottomed pan.
2. Fry onion till transparent. Add cardamos, cinnamon and bay leaves.
3. Fry for a minute, then add garlic and tomatoes. Mix well.
4. Add rice, potatoes, peas, salt and chilli powder.
5. Fry for a minute, then add about 5 cups water. Bring to boil.
6. Meanwhile, soak saffron in a little water. Add to rice along with capsicums.
7. Cover and cook on slow fire till water is absorb and rice is tender.
8. Turn out on serving dish.
9. Cover with cheese
10. Garnish with nuts and serve immediately.

Serves:8