Etnic bulgur-risotto

I'm not sure if this constitutes as a risotto or paella, but delicious it is.

Ingredients:

4 dl rough bulgur
1 red pepper
1 large yellow onion
½ can of cocomilk (125 ml)
100-150 gr waterchesnuts
150 gr of seitan slices
1 pack of frozen vegatbles (with carrot, coliflower and pees; you can also of course use fresh ones)
½ small apple
½ dl raisins
4 garlic cloves (to your taste)
soysauce and/or salt to your taste
vegetable oil for frying

2 tl grounded redpepper
3 tl dhania (corianter seeds powdered)
2 tl jeera (cheese cumin)
1 tl curry
chili to your taste ( I prefer dried ground up redchili)

Preparation:

First boil water to precook the bulgur. Boil like rice in a medium salted water.

1. Fry the spices in a medium heat using vegetable oil and add some garlic
2. Add chopped yellow onion and rise the heat to medium/high
3. Add sliced pepper. Remember to stir so it doesnt burn.
4. Add seitan slices.
5. Add frozen vegetables.
6. When they seem to be done, add precooked bulgur and add some of the water used to boil the bulgur(~3 dl), enough so it starts to boil and isn't mush.
7. Add coconut milk.
8. Add waterchesnuts, diced apple and raisins.
9. When the bulgur is done(soft) evaporate the excess water if any, using high heat.

Serve it with sweet chilisauce if you like.