Easy Indian Biryani-Style Dinner

Name: Easy Indian Biryani-Style Dinner
Cook time: 1 h
Total time: 1 h
Cuisine: Indian, Asian
Ingredients: 3 medium tomatoes (approx 400g); the greens of 2 leeks (200g); 2-3 medium carrots, (300g max); 15g (small thumb size) fresh ginger; 1 fresh chilli; 2 tbsp oil; 3 tsp salt; 2 tbsp cumin seeds; 1 ½ tsp turmeric powder; 2 tsp curry powder; 1/2 tsp ground cardamom (or 4 cardamom pods); 1/2 tsp ground cinnamon; 2 bay leaves; 360ml tin of coconut milk; 200g frozen edamame beans/green beans; 380g brown basmati rice; 1.3 litres veg stock (garlic and onion free); 50g currants; 200g tin of butterbeans; seeds from 1 pomegranate (>250g in total); small bunch fresh coriander; pita bread (gluten free, optional); 20g mint (medium bunch); 250ml coconut yoghurt of your choice; 2 tbsp maple syrup; juice of 1 lime

7 steps

Cook:1h

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

Updated at: Thu, 17 Aug 2023 12:09:21 GMT

Ingredients

4 servings

400gtomatoes

200gleeks

300gcarrots

15gfresh ginger

2 Tbspoil

3 tspsalt

2 Tbspcumin seeds

1 ½ tspturmeric powder

2 tspcurry powder

½ tspground cardamom

or 4 cardamom pods

½ tspground cinnamon

2bay leaves

360mltin of coconut milk

200gfrozen edamame beans

380gbrown basmati rice

1.3 litresveg stock

garlic and onion free

50gcurrants

200gbutterbeans

tin

To serve

250gpomegranate

seeds from

fresh coriander

pita bread

gluten free, optional

Mint Raita Dip

20gmint

medium

250mlcoconut yoghurt

2 Tbspmaple syrup

1juice of lime

Instructions

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.