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Rinse the basmati rice thoroughly in cold water, then soak for 20 minutes and drain
Heat the olive oil and butter in a saucepan, then cook the onion and garlic until soft and just beginning to colour
Add the lamb mince and cook until browned and crumbly. Stir in the cinnamon, allspice, black pepper and salt
Stir in the drained rice to coat in the fat and spices. Add the water, bring to a boil, then cover and reduce to a simmer. Cook for 12 minutes, then leave to steam off the heat for 5 minutes
While the rice cooks, whisk together the yoghurt, garlic, lemon juice and a pinch of salt
Once the rice is fluffy and tender, stir through the parsley and pine nuts
Serve warm with a dollop of garlicky yoghurt on the side