Easy Indian Biryani-Style Dinner

This is our take on the famous Indian feast food. Biryani is typically baked in the oven for a few hours, however, ours is a simpler one-pot wonder, where the rice is cooked in coconut milk with lots of spices and seeds. It’s a lovely, wholesome dinner and we have included a simple mint raita yogurt dip to serve with it. This is lovely served with toasted (gluten-free) pittas, a spoonful of pickle, if you have any, and the mint raita. Serves 4| Takes 1 hour to make | Max low FODMAP portion size: 1 portion

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Step 1

Finely chop the tomato and the green top of the leek into rounds. Peel and grate the ginger. Finely slice the carrots into rounds. Put the frozen edamame beans in a bowl with warm water and leave to thaw. If you are using green beans instead, finely chop them.

Step 2

Put 2 tablespoons of oil in a large pot on high heat until it gets hot and then reduce to a medium heat. Add the sliced leek, tomato and grated ginger together with the cumin seeds and stir continuously. Cook for 3-5 minutes.

Step 3

Add the turmeric, curry powder, cardamom, cinnamon and bay leaves and stir it through for a minute. Now add the coconut milk and mix it right through and cook for a further 3 minutes.

Step 4

Add the rice, veg stock, carrots and currants into the pot, put the lid on, bring to the boil and then reduce to a simmer. Leave the lid slightly ajar, to allow steam to evaporate and cook, until just about all the water has evaporated from the bottom of the pot.

Step 5

Rinse the butter beans well and add into the pot along with edamame/green beans and heat for further 3 minutes.

Step 6

For the mint raita, finely chop the mint. In bowl, mix all the ingredients for raita together.

Step 7

Once your dish is ready, roughly chop the fresh coriander and serve with a sprinkling of pomegranate seeds on top of each bowl. Serve the raita on the side.