In a pressure cooker, heat the olive oil on medium flame, to this add, garlic and saute for 30 seconds.
To this add the onions, and continue to saute until it turns translucent. This will take about 2-3 minutes.
Next to this, add salt and dried rosemary, soaked and drained rice, 2 cups of water and close the pressure cooker.
Pressure cook for 2 whistles and turn off the flame.
Allow the pressure to release naturally. Once the pressure has released, open the cooker, fluff the rice with the help of a fork and spread the rice in a platter allowing the rice grains to separate and cool down to room temperature.
Next, in a skillet heat olive oil, add the red chilli flakes, and the three coloured peppers – red, green and yellow.
Sprinkle salt.
Saute for 4-5 minutes, until the bell peppers are just about cooked, yet have a bite to them.
Add the mixed herbs and mix well. Turn off the flame.
Finally, add these pan roasted peppers over the rice, along with chopped parsley and toss well using a fork and spoon and set aside.