A Biryani is an incredibly comforting dish, made all the better for being all cooked in one pot. You can really use any vegetable for this, but aubergines are great as they absorb all of the lovely flavours.
This dish contains the following allergens: Tree Nuts
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2 tbsp
coconut oil or olive oil
1
onion, sliced thinly
2
cloves of garlic, crushed
1
piece of ginger, peeled and grated
2
aubergine, cut into 2cm cubes
400g
butternut squash, cut into 2cm cubes
1 x 400g
can of chickpeas, drained
4
cardamom pods
1
cinnamon stick
4
bay leaves
Large pinch
saffron
2 1/2 tbsp
good curry paste
400g
basmati rice, rinsed until water runs clear
500ml
vegetable stock, warm
salt and pepper
Large handful
fresh coriander, roughly chopped
50g
shelled pistachio, roughly chopped
Lemon wedges to serve
Indian chutney to serve
2 tbsp
coconut oil or olive oil
1
onion, sliced thinly
2
cloves of garlic, crushed
1
piece of ginger, peeled and grated
2
aubergine, cut into 2cm cubes
14oz
butternut squash, cut into 2cm cubes
1 x 400g
can of chickpeas, drained
4
cardamom pods
1
cinnamon stick
4
bay leaves
Large pinch
saffron
2 1/2 tbsp
good curry paste
14oz
basmati rice, rinsed until water runs clear
17.5fl. oz
vegetable stock, warm
salt and pepper
Large handful
fresh coriander, roughly chopped
1.75oz
shelled pistachio, roughly chopped
Lemon wedges to serve
Indian chutney to serve
Utensils
Step 1
Place olive oil or coconut oil in pot, select SEAR/SAUTÉ and set to MD, select START/STOP and allow oil to heat up for 1 minute. Add onion to pot and cook until softened, approximately 10 minutes. Add garlic and ginger, and cook for a further 2 minutes.
Step 2
Increase temperature to MD:HI. Add aubergine and butternut squash and cook for a further 5 minutes. Stir in chickpeas.
Step 3
Stir curry paste, cardamom, cinnamon stick, bay leaves and saffron into the vegetables and cook for a further minute. Select START/STOP.
Step 4
Spread rice over the top of the vegetables and pour stock into pot.
Step 5
Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 5 minutes. Select START/STOP to begin.
Step 6
When pressure cooking is complete, let pressure natural release for 10 minutes. After 10 minutes, quick release the remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit is finished releasing pressure.
Step 7
Serve while hot with a scattering of pistachios and coriander, and with a lemon wedge on the side.
Place olive oil or coconut oil in pot, select SEAR/SAUTÉ and set to MD, select START/STOP and allow oil to heat up for 1 minute. Add onion to pot and cook until softened, approximately 10 minutes. Add garlic and ginger, and cook for a further 2 minutes.
2 tbsp
coconut oil or olive oil
1
onion, sliced thinly
2
cloves of garlic, crushed
1
piece of ginger, peeled and grated
2
aubergine, cut into 2cm cubes
400g
butternut squash, cut into 2cm cubes
1 x 400g
can of chickpeas, drained
4
cardamom pods
1
cinnamon stick
4
bay leaves
Large pinch
saffron
2 1/2 tbsp
good curry paste
400g
basmati rice, rinsed until water runs clear
500ml
vegetable stock, warm
salt and pepper
Large handful
fresh coriander, roughly chopped
50g
shelled pistachio, roughly chopped
Lemon wedges to serve
Indian chutney to serve
2 tbsp
coconut oil or olive oil
1
onion, sliced thinly
2
cloves of garlic, crushed
1
piece of ginger, peeled and grated
2
aubergine, cut into 2cm cubes
14oz
butternut squash, cut into 2cm cubes
1 x 400g
can of chickpeas, drained
4
cardamom pods
1
cinnamon stick
4
bay leaves
Large pinch
saffron
2 1/2 tbsp
good curry paste
14oz
basmati rice, rinsed until water runs clear
17.5fl. oz
vegetable stock, warm
salt and pepper
Large handful
fresh coriander, roughly chopped
1.75oz
shelled pistachio, roughly chopped
Lemon wedges to serve
Indian chutney to serve
Step 2 of 7
Increase temperature to MD:HI. Add aubergine and butternut squash and cook for a further 5 minutes. Stir in chickpeas.
2 tbsp
coconut oil or olive oil
1
onion, sliced thinly
2
cloves of garlic, crushed
1
piece of ginger, peeled and grated
2
aubergine, cut into 2cm cubes
400g
butternut squash, cut into 2cm cubes
1 x 400g
can of chickpeas, drained
4
cardamom pods
1
cinnamon stick
4
bay leaves
Large pinch
saffron
2 1/2 tbsp
good curry paste
400g
basmati rice, rinsed until water runs clear
500ml
vegetable stock, warm
salt and pepper
Large handful
fresh coriander, roughly chopped
50g
shelled pistachio, roughly chopped
Lemon wedges to serve
Indian chutney to serve
2 tbsp
coconut oil or olive oil
1
onion, sliced thinly
2
cloves of garlic, crushed
1
piece of ginger, peeled and grated
2
aubergine, cut into 2cm cubes
14oz
butternut squash, cut into 2cm cubes
1 x 400g
can of chickpeas, drained
4
cardamom pods
1
cinnamon stick
4
bay leaves
Large pinch
saffron
2 1/2 tbsp
good curry paste
14oz
basmati rice, rinsed until water runs clear
17.5fl. oz
vegetable stock, warm
salt and pepper
Large handful
fresh coriander, roughly chopped
1.75oz
shelled pistachio, roughly chopped
Lemon wedges to serve
Indian chutney to serve
Step 3 of 7
Stir curry paste, cardamom, cinnamon stick, bay leaves and saffron into the vegetables and cook for a further minute. Select START/STOP.
2 tbsp
coconut oil or olive oil
1
onion, sliced thinly
2
cloves of garlic, crushed
1
piece of ginger, peeled and grated
2
aubergine, cut into 2cm cubes
400g
butternut squash, cut into 2cm cubes
1 x 400g
can of chickpeas, drained
4
cardamom pods
1
cinnamon stick
4
bay leaves
Large pinch
saffron
2 1/2 tbsp
good curry paste
400g
basmati rice, rinsed until water runs clear
500ml
vegetable stock, warm
salt and pepper
Large handful
fresh coriander, roughly chopped
50g
shelled pistachio, roughly chopped
Lemon wedges to serve
Indian chutney to serve
2 tbsp
coconut oil or olive oil
1
onion, sliced thinly
2
cloves of garlic, crushed
1
piece of ginger, peeled and grated
2
aubergine, cut into 2cm cubes
14oz
butternut squash, cut into 2cm cubes
1 x 400g
can of chickpeas, drained
4
cardamom pods
1
cinnamon stick
4
bay leaves
Large pinch
saffron
2 1/2 tbsp
good curry paste
14oz
basmati rice, rinsed until water runs clear
17.5fl. oz
vegetable stock, warm
salt and pepper
Large handful
fresh coriander, roughly chopped
1.75oz
shelled pistachio, roughly chopped
Lemon wedges to serve
Indian chutney to serve
Step 4 of 7
Spread rice over the top of the vegetables and pour stock into pot.
2 tbsp
coconut oil or olive oil
1
onion, sliced thinly
2
cloves of garlic, crushed
1
piece of ginger, peeled and grated
2
aubergine, cut into 2cm cubes
400g
butternut squash, cut into 2cm cubes
1 x 400g
can of chickpeas, drained
4
cardamom pods
1
cinnamon stick
4
bay leaves
Large pinch
saffron
2 1/2 tbsp
good curry paste
400g
basmati rice, rinsed until water runs clear
500ml
vegetable stock, warm
salt and pepper
Large handful
fresh coriander, roughly chopped
50g
shelled pistachio, roughly chopped
Lemon wedges to serve
Indian chutney to serve
2 tbsp
coconut oil or olive oil
1
onion, sliced thinly
2
cloves of garlic, crushed
1
piece of ginger, peeled and grated
2
aubergine, cut into 2cm cubes
14oz
butternut squash, cut into 2cm cubes
1 x 400g
can of chickpeas, drained
4
cardamom pods
1
cinnamon stick
4
bay leaves
Large pinch
saffron
2 1/2 tbsp
good curry paste
14oz
basmati rice, rinsed until water runs clear
17.5fl. oz
vegetable stock, warm
salt and pepper
Large handful
fresh coriander, roughly chopped
1.75oz
shelled pistachio, roughly chopped
Lemon wedges to serve
Indian chutney to serve
Step 5 of 7
Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 5 minutes. Select START/STOP to begin.
2 tbsp
coconut oil or olive oil
1
onion, sliced thinly
2
cloves of garlic, crushed
1
piece of ginger, peeled and grated
2
aubergine, cut into 2cm cubes
400g
butternut squash, cut into 2cm cubes
1 x 400g
can of chickpeas, drained
4
cardamom pods
1
cinnamon stick
4
bay leaves
Large pinch
saffron
2 1/2 tbsp
good curry paste
400g
basmati rice, rinsed until water runs clear
500ml
vegetable stock, warm
salt and pepper
Large handful
fresh coriander, roughly chopped
50g
shelled pistachio, roughly chopped
Lemon wedges to serve
Indian chutney to serve
2 tbsp
coconut oil or olive oil
1
onion, sliced thinly
2
cloves of garlic, crushed
1
piece of ginger, peeled and grated
2
aubergine, cut into 2cm cubes
14oz
butternut squash, cut into 2cm cubes
1 x 400g
can of chickpeas, drained
4
cardamom pods
1
cinnamon stick
4
bay leaves
Large pinch
saffron
2 1/2 tbsp
good curry paste
14oz
basmati rice, rinsed until water runs clear
17.5fl. oz
vegetable stock, warm
salt and pepper
Large handful
fresh coriander, roughly chopped
1.75oz
shelled pistachio, roughly chopped
Lemon wedges to serve
Indian chutney to serve
Step 6 of 7
When pressure cooking is complete, let pressure natural release for 10 minutes. After 10 minutes, quick release the remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit is finished releasing pressure.
2 tbsp
coconut oil or olive oil
1
onion, sliced thinly
2
cloves of garlic, crushed
1
piece of ginger, peeled and grated
2
aubergine, cut into 2cm cubes
400g
butternut squash, cut into 2cm cubes
1 x 400g
can of chickpeas, drained
4
cardamom pods
1
cinnamon stick
4
bay leaves
Large pinch
saffron
2 1/2 tbsp
good curry paste
400g
basmati rice, rinsed until water runs clear
500ml
vegetable stock, warm
salt and pepper
Large handful
fresh coriander, roughly chopped
50g
shelled pistachio, roughly chopped
Lemon wedges to serve
Indian chutney to serve
2 tbsp
coconut oil or olive oil
1
onion, sliced thinly
2
cloves of garlic, crushed
1
piece of ginger, peeled and grated
2
aubergine, cut into 2cm cubes
14oz
butternut squash, cut into 2cm cubes
1 x 400g
can of chickpeas, drained
4
cardamom pods
1
cinnamon stick
4
bay leaves
Large pinch
saffron
2 1/2 tbsp
good curry paste
14oz
basmati rice, rinsed until water runs clear
17.5fl. oz
vegetable stock, warm
salt and pepper
Large handful
fresh coriander, roughly chopped
1.75oz
shelled pistachio, roughly chopped
Lemon wedges to serve
Indian chutney to serve
Step 7 of 7
Serve while hot with a scattering of pistachios and coriander, and with a lemon wedge on the side.
