Mix the yogurt, chilli, garlic, ginger, cloves, cinnamon, half the cumin and half the ground coriander in a bowl.

Season well then add the tofu and toss to coat.

Cover chill and marinate overnight.

The next day bring the marinated tofu up to room temperature.

Rinse and soak the rice in cold water for 30 minutes.

Heat the milk until hot and stir in the saffron.

Meanwhile preheat the oven to 150C/fan130C/gas 2.

Heat 75g oil in a wide pan over a medium heat.

Add the onions and cook stirring for 15 minutes.

Stir in the remaining cumin and coriander and cook for 1 minute then set aside.

Put the cinnamon stick, cardamom pods and a good pinch of salt in a saucepan half-fill with water and bring to the boil.

Add the rice stir and return to the boil.

Cook for 2 minutes drain and mix into the onions.

Melt the tablespoon of oil in a deep, flameproof casserole dish with a tight-fitting lid over a low heat.

Spread a little of the rice in a thin layer on the bottom of the dish then top with half the tofu and its marinade.

Top with half the remaining rice drizzle with half the saffron milk and sit the remaining tofu and its marinade on top.

Spread the last of the rice on top and drizzle with the remaining saffron milk.

Cover tightly with foil then the lid and turn up the heat for 30 seconds to build up steam.

Bake for 20-25 minutes until the tofu and rice are tender.

Serve.