Low FODMAP Recipe - Vegetable biryani

Method

Preheat the oven to 220C/gas 7/fan 200C. Pour the oil into a large roasting tin or ovenproof dish and put in the oven for a couple of minutes to heat through.

Add all the vegetables to the tin, except the beans, stirring to coat them in the hot oil. Season with salt and pepper and return to the oven for 15 minutes until beginning to brown.

While the vegetables are roasting, warm a pan with some oil and gently fry the spice blend, chilli, and mustard seeds.

Add the stock and saffron and bring to the boil.

Mix the rice and green beans with the vegetables in the tin, then pour over the stock mixture. Lower the oven to 190C/gas 5/fan 190C. Cover the dish tightly with foil and bake for 30 minutes until the rice is tender and the liquid has been absorbed. Stir in the lemon juice and check the seasoning.


Recipe from Good Food magazine



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Ingredients

2 tbsp vegetable oil

2 zucchini cubed

2 large potatoes, peeled and cubed

1 small pumkin peeled and cubed

1l hot vegetable stock

For the Spice blend

2 tablespoons whole cumin seeds, toasted

2 tablespoons whole cardamom seeds, toasted

2 tablespoons whole coriander seeds, toasted

1/4 cup ground turmeric

1 tablespoon dry mustard

1 teaspoon cayenne

1 red chilli, seeded and finely chopped

large pinch of saffron strands

For the rice

500g basmati rice

140g trimmed green beans, halved

2 lemons, juice only

a handful of fresh coriander leaves


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