Preparation

1. Soak the rice in cold water for 20 minutes, then wash and put in a pan with a large pinch of salt.
2. Cover with water until 1cm (½in) above the surface of the rice, bring to the boil and cook uncovered for 15 minutes.
3. Cover the pan, turn down the heat and simmer for 5 minutes.
4. Add the turmeric, lemon juice and saffron water then pour over the rice. Sprinkle over the fenugreek powder.
5. Turn off the heat and leave to steam for a further 5 minutes.
6. Take off the lid and fork through the rice. Allow it to cool on a large plate.
7. Heat half the oil, add the garlic, ginger and onion. Fry til golden brown.
8. Add the cardamoms, cloves, salt and turmeric. Add the cheese and coconut and other vegetables separately in the remaining oil. Add ½ the saffron rice and about four sprigs worth each of the coriander and ½ of the mint to the ginger and garlic mixture, then stir in the fried vegetables.
9. Pack into a casserole and keep warm in a low oven for about half and hour.
10. Serve with the extra coriander and mint, a sprinkle of cinnamon, and a wedge of lime.