Preheat the oven to 180°C / 350°F and lightly oil the ovenproof baking dish.

Finely slice the onion on the cutting board.

Tear the bread slices into the mixing bowl and pour in 125 ml / 4.2 fl oz milk.

Soak the bread for 5 minutes, then squeeze it gently while reserving the milk.

Heat 1 tbsp / 15 ml cooking oil in the saucepan over medium heat and sauté the sliced onion until softened.

Add the ground beef or lamb and cook until browned, breaking it up with the wooden spoon.

Stir in 1 tbsp / 15 ml curry powder and 1/2 tsp / 2.5 ml ground turmeric.

Mix in the soaked bread, 1 handful of raisins, and 1 tbsp / 15 ml apricot jam or chutney.

Season the meat mixture with salt and black pepper, then transfer it to the oiled baking dish.

Whisk the 2 eggs into the reserved milk until smooth.

Pour the egg-milk mixture over the meat and place 1 bay leaf on top.

Bake the bobotie for 35 minutes, until the custard topping is set and lightly golden.

Combine 1 cup / 185 g basmati rice, 1 1/2 cups / 355 ml water, and salt in the saucepan.

Stir in 1/2 tsp / 2.5 ml ground turmeric and 1/2 tsp / 2.5 ml ground cinnamon.

Bring the rice to a boil, then cover and simmer over low heat for 15 minutes.

Add the optional raisins for yellow rice, then let the covered rice rest for 5 minutes off the heat.

Fluff the yellow rice with a fork and serve it alongside the hot bobotie.