1. Dissolve the saffron in ¼ cup water. Pour into a covered casserole. Add 1¾ cups water, 1 tablespoon butter, and the rice.
2. Cook, covered, in the microwave oven for 15 minutes or until tender, stirring occasionally. Set aside.
3. In another covered casserole put the 2 tablespoons butter, onion, garlic, and green pepper. Cook, covered, 5 minutes in the microwave oven.
4. Sprinkle the flour on top and stir in. Gradually stir in the bouillon. Cook, covered, in the microwave oven, stirring several times, until the mixture is thick and smooth.
5. Add the tomatoes and seasonings, stir, and cook 5 minutes more, covered. Stir in the meat and heat well. Let stand at least an hour or overnight to ripen.
6. When ready to serve, reheat the rice and the curry separately. Do not let the curry curdle. Stir as is needed. Put the rice on a serving platter and top with the curry.
7. Cook the banana slices in 1 tablespoon butter 4 to 5 minutes. Place around the curry. Serve.
