Peel and thinly slice the onions. Peel and grate the ginger and garlic. Place a large pan on a medium heat for 1 min, then add 2 tbsp oil. Add the onions and a pinch of salt and fry for 10 mins, stirring often, till they have softened and lightly browned.

Meanwhile, fill and boil the kettle. Trim the carrots and chop them into 1cm-thick pieces (no need to peel them). Halve the dates and remove the stones. Roughly chop the dates. Pour 1 ltr hot water from the kettle into a heatproof jug, crumble in the coconut cream and stir to dissolve.

Tip the rice into a sieve and rinse it with plenty of cold water.

When the onions have cooked for 10 mins, add the ginger, garlic and 1 tbsp Bombay spice blend. Stir for 2 mins till the pan smells fragrant.

Add the rice and carrots to the pan and stir to mix. Add the dates. Pour in the melted coconut cream and add a pinch of salt. Stir well. Pop a lid on the pan and simmer for 8 mins.

While the biriyani is simmering, remove any ragged leaves from the Brussels sprouts. Finely shred the sprouts.

When the rice has cooked for 8 mins, stir in the sprouts. Pop the lid back on the pan and cook for 3-4 mins till the rice and sprouts are tender.

Taste the biriyani and add more salt or pepper if needed. Spoon into warmed bowls and serve.