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Lamb & Saffron Biryani

Rice and meat are baked together in this spicy Indian one-pot, which makes your meat go further

By bbcgoodfood · From Open Recipes · 14 ingredients
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Why it works: Lamb and saffron work together. They rank in the top 6% of all ingredient pairs, and 101 recipes mention both. Both carry sabinene, which smells woody, terpenic. The science ↓

The recipe

Serves 4

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcgoodfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Lamb + saffrontop 6% of all pairs
    Aroma overlaplow
    Mentioned together101 recipes

    Shared aroma: sabinene (woody, terpenic).

  2. Cardamom + saffrontop 1% of all pairs
    Aroma overlapstrong
    Mentioned together342 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Ginger + cardamomtop 1% of all pairs
    Aroma overlapstrong
    Mentioned together1,114 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Onion + garlictop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,030 recipes

    Shared aroma: furaneol (caramel, strawberry).

  5. Garlic + gingertop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together6,402 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the ginger

How well each one fits the dish's main ingredients (onion, garlic, yogurt, lamb, basmati rice, butter, cardamom):

  1. Corianderbetter flavor fit
  2. Cuminbetter flavor fit
  3. Turmericabout as good a flavor fit
  4. Gingerthe original

Fit is the average pairing score against onion, garlic, yogurt, lamb, basmati rice, butter, cardamom. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).