Simon Rimmer served up biryani with tandoori cod or tandoori lamb chops on Eat the Week with Iceland.

The ingredients for the tandoori marinate include: natural yoghurt, ground coriander, cumin, garam masala, paprika, lime juice and zest, fresh ginger, garlic and salt.

For the biryani spiced paste: garlic, fresh ginger and red chillies.

For the biryani dish: onions, turmeric, garam masala, rice (soaked before cooking), bayleaves, stock, toasted cashew nuts,frozen peas and biryani spiced paste.

For the mint and coriander raita to serve: mint, coriander, spring onions, lime juice sugar, white wine vinegar and plain yoghurt.

See more recipes from Simon Rimmer in the book titled: Something for the Weekend: 60 fabulous recipes for a Lazy Brunch, available from Amazon now.