Photo credit: Shamsah Jiwani
For the Rice
For the Curry
For the Marinade
Boil water, add whole spices, rice and salt. Cook the rice until almost done.
Combine ingredients for the marinade and marinate the prepped soya chunks in this for 1 hour. In a skillet, dry ‘fry’ the onions. Add the marinated mixture and sauté for 7-10 minutes. Check seasoning.
Pre-heat the oven to 200 °C. Layer an oven-proof dish with curry, then with rice, then sprinkle the saffron milk over the rice. Repeat the layers as required, in the same dish. Cover the dish with aluminium foil, taking care that the foil does not touch the food. Turn the oven heat down to 180 °C and place the covered dish in the oven. Bake for 25 – 30 minutes. Serve hot.