The recipe below makes individual portions but you could easily make this as one large dish if preferred. To do so, grease a large lidded casserole dish with butter or oil and place a third of the rice in the bottom. Pour over some of the saffron milk, and top with a teaspoon of ghee, a few of the reserved onions and a sprinkle of coriander. Spoon over half of the turkey sauce mixture, then add another layer of rice, saffron milk, ghee, onions and coriander, then the remaining turkey mixture and finish with the final layer of rice, milk, ghee, onions and coriander. Cover the casserole with the lid and bake in the oven for 30–40 minutes, until piping hot all the way through.