Boil the rice with the turmeric powder, bay leaves and ¼ tsp salt. Drain and set aside.
In a pot, heat 2 tbsp oil. Saute the ginger, onion and garlic until tender. Note: You can add the bay leaves ( from the rice before) to push the flavour.
Add the baby corn and water chestnuts. Stir. Then add the sweet peppers, mushrooms and diced sausage or meat of choice. Stir for 1 minute or until meat is cooked through. Note: I’m adding that extra note for those of you who would like to try a different meat like shrimp or mussels. In my case I used chicken salami so not much cooking would be required.
Lower flame, add rice and mix well. Adjust salt if desired. Sprinkle Parmesan cheese and mix (optional). Serve hot.