Lamb & saffron biryani recipe - Recipes - BBC Good Food

Put the onion, garlic, ginger, chillies and yoghurt in a small food processor and whizz to a purée.

Tip into a bowl, add the lamb and mix. Leave to marinate for an hour.

Rinse the rice a few times then drain well. Bring a pan of salted water to the boil, add the rice then bring back to simmering and cook for 5 minutes. Drain.

Heat a couple of spoonfuls of the butter in a pan. Cook all the spices apart from the garam masala and saffron for a few minutes. Tip in the lamb and marinade and fry, turning until the lamb starts to colour a little. Add a splash of water, cover and simmer gently for 30 minutes. Stir in the garam masala.

Heat the oven to 180C/fan 160C/gas 4. Layer up the lamb, sauce and rice in an ovenproof casserole with a lid, drizzling with the rest of the butter as you go (try to leave the milky solids behind). Finish with a layer of rice then a final drizzle of butter and the saffron and its liquid. Cover tightly with a sheet of foil, put on the lid then bake for 30 minutes. Serve with extra yoghurt, naan breads and mango chutney or lime pickle.