Cooking Instructions:

• In a large pot or Dutch oven, heat the avocado oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. If you're following a Low-FODMAP diet, feel free to skip this step. Next, add the minced garlic and sauté for an additional minute, stirring frequently to prevent burning.
• Add the ground turmeric, cumin, ginger, and thyme to the pot, stirring to combine. Toast the spices for about 1 minute until they become fragrant.
• Add the white basmati rice to the pot, stirring to coat the grains with the spice mixture. Pour in the chicken broth and add the cinnamon stick and sea salt. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 15 minutes, or until the rice is tender and has absorbed the liquid.
• Once the rice is cooked, gently fold in the raw shrimp and golden raisins. Cover the pot again and let it steam for another 5-7 minutes, or until the shrimp are pink and cooked through.
• Remove the pot from heat and discard the cinnamon stick. If desired, sprinkle toasted pine nuts on top for added crunch. Fluff the biryani with a fork and serve hot, garnished with fresh herbs or a squeeze of lemon for extra flavor.