360g Tilda Golden Sella Basmati

3 tbsp vegetable oil

1 tbsp chopped chives

600g lamb on the bone or 1 chicken, cut in pieces

200ml water

2 large carrots

30g black seedless raisins*

2 tsp cumin

1 tsp of cinnamon

½ tsp of pepper

1tsp sugar

1/4 tsp saffron

1 litre of water

salt and pepper

*Dried fruit is high in fructose, do not exceed portion size.


Heat a large pan with the 2 tbsp oil and add the lamb in 1 inch cubes and brown lightly.

Add the ½ tsp cinnamon, 1tsp cumin pepper with the water and cover and simmer until meat is tender, about 1 ½ hours.

Remove meat from the juice and set juice aside. Cut 2 carrots into match stick size pieces. Sauté carrots and 1 tsp sugar in 1tbsp of oil. Cook until they are cooked.

Remove from oil. Add 1 cup of raisins to the oil and cook until they soften up.

Simmer the leftover meat juices until it thickens into a sauce.

Bring a pan of water to the boil and add the Tilda Golden Sella Basmati cook for 8 mins and then drain off the excess water.

Add the rice back to the pan with 5 tsp of the meat sauce with the saffron.  Mix the meat, chives, carrots, raisins and rice together. Add salt and pepper to taste.

Place in a large oven-proof dish and cover well to keep the steam inside.  Bake for 30 mins at 180 or 350 degrees for about a half hour.

Serve in a large platter and enjoy with the leftover meat sauce.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Qabili Pilau
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