Mains

Vegetable Biryani

Step 1 of 7

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.

Ingredients

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.

Ingredients

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.

Ingredients

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.

Ingredients

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.

Ingredients

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.

Ingredients

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.

Ingredients

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

Mains

Vegetable Biryani

Recipe by Ninja Kitchen

Tip: Cooking Mode