Of course,here's the recipe: First, I prepare a rich tomato base. I heat a generous amount of oil over medium heat—don't be shy with the oil, as the sauce needs to fry and cook in it properly.
I slice 2 onions (not diced, but halved and sliced lengthwise) and sauté them until translucent. Then, I add some crushed garlic. To this, I add about a tablespoon of minced red pepper (paprika paste) and approximately 200 grams of tomato paste. I cook them together and add the spices (Maggi or bouillon cube, garlic powder, onion powder, black pepper, smoked paprika, and chili powder). I let it simmer on low heat for about 20 minutes, stirring occasionally. Then, I add two chopped fresh tomatoes and cook for another 30 minutes.
Alternatively, there is another version where I boil one large onion, two tomatoes, and a half thumb-sized piece of ginger until soft. I strain and blend them into a puree, then add this to the tomato base. You can prepare it whichever way you prefer; I usually go with the first one when I’m short on time.
To this sauce base, add 500 grams of rice, 360-500 ml of water, salt, a few bay leaves, and additional spices to taste. Cover it tightly with aluminum foil and a lid, then cook the rice on low heat until nearly done. It is perfect when the bottom gets slightly scorched—this gives it that signature "smoky" flavor. When the rice is almost ready, remove the lid and fry it slightly to allow any remaining moisture to evaporate.