Add the spices to the pot and stir for 1-2 minutes until fragrant. Add the vegetable stock, rice and butternut cubes to the pot then cover the pot with the lid and allow to simmer on a medium heat for 20-25 minutes until the butternut and rice is cooked through.
Add the chutney to the Briyani and season well with salt and pepper. Serve with some fresh coriander, toasted almonds, plain yoghurt and some extra fruit chutney.