Rinse rice and soak it in 3 cups of water for 30 minutes. After 30 minutes, drain the rice and put it to the side.

Soak the vegetarian beef chunks in water for 30-45 minutes, until reconstituted then discard water.

Blend cilantro, bell pepper, ½ the onion, tomato, and chilies in a blender with a little water until a paste forms. Set aside.

Heat olive oil in a large pot, when hot, add cardamom, cloves, cinnamon stick, star anise, and bay leaves. Give a quick stir and add the other half of the onion cut lengthwise in long, thin pieces.  Continuously stir the onions.

When slightly brown, add the ginger garlic paste then cook for 1 minute.

Add Madras curry powder, turmeric, cumin powder, and coriander powder.  Give a quick stir and then add the cilantro paste that was created in Step 3.

Cook for 5-10 minutes until the raw ingredients are well cooked.

Add the vegetarian beef chunks.

The water will disappear and the oil will become visible.  When the mixture becomes brown, it will be cooked.

Add 4 ½ cups of water, 3-4 tbsp. lime juice, and a little salt.  When the water starts to boil, add the rice.

Cook the rice until all the water is absorbed.

Put the rice in a baking dish, cover it with foil, and then bake for ½ hour at 350 degrees.

Can be served with any curry.