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Low FODMAP Recipe for Vegetable Biryani


Ingredients

1 small carrot, peeled, cut into small cubes

1 medium potato, peeled, cut into small cube

1 Medium sweet potato, peeled, cut into small cubes

1 zucchini, peeled, cut into small cubes

¼ red pepper, diced

25g/1oz French beans, finely chopped

1 tsp tomato purée

½ tsp finely chopped red chillies

1 tsp garam masala

¼ tsp ground turmeric

225g/8oz cooked basmati rice

½ tsp cumin seeds, toasted

Preparation method

Preheat the oven to 170C/235F/Gas 3.

Cook the carrot, potato, peppers, and French beans  in a pan of boiling water for 3-4 minutes, or until tender. Drain and return to the pan.

Add the tomato purée, green chillies, garam masala and turmeric to the vegetables and mix until well combined.

Place half of the rice at the bottom of an ovenproof dish, spread the vegetable mixture on top, and then place the rest of the rice on top, spreading it evenly.

Sprinkle the top layer of rice with the cumin seeds and red chilli powder. Cover with aluminium foil and bake for 15 minutes.