Portobello Mushroom Biryani with Onion Sauce and Date and Fig Chutney

• 1 1/2 cups basmati rice
• 2 tablespoons unsalted butter
• 1 tablespoon curry paste* (recommended: Biryani)
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground cloves
• 1/2 cup dried currants
• 1/2 cup cashews, toasted
• 1/2 cup pumpkin seeds, toasted
• 1/2 cup chopped apricots
• 1/4 cup crispy shallots
• 1/4 cup chopped fresh cilantro leaves
• 1/4 cup chopped fresh mint leaves
• *Can be found in specialty Indian and Sri Lankan stores
• 6 portobello mushrooms, stemmed and peeled
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper

1. For the rice: Rinse the basmati rice until the water runs clear, soak in warm water for 10 minutes and drain.
2. In a large pot of boiling salted water cook the rice until tender, about 6 minutes.
3. Meanwhile, in a small pot over medium heat melt the butter with the curry paste, cardamom, and cloves.
4. Drain the rice and toss with the butter mixture until evenly coated.
5. Keep warm until ready to serve.
6. Just before serving add the currants, cashews, pumpkin seeds, apricots, shallots, cilantro, and mint.
7. For the mushrooms: Brush the mushrooms with the olive oil and season with salt and pepper.
8. Heat a large skillet over medium high heat, place the mushrooms, tops down, in the skillet and cook for 3 minutes.Turn the mushrooms over and cook for 2 minutes.
9. Serve the mushrooms on a bed of rice with Onion Sauce and Chutney.
10. 1/4 cup unsalted butter
11. 1 cup minced onion
12. 1 1/2 tablespoons curry paste* (recommended: Biryani)
13. 1/2 teaspoon ground cloves
14. 1/2 teaspoon ground cardamom
15. 1 cup vegetable stock
16. 1 (13 1/2 ounce) can coconut milk
17. 1/2 cup soy milk
18. 1 teaspoon kosher salt
19. *Can be found in specialty Indian and Sri Lankan stores
20. Special equipment: a blender
21. In a medium pot melt the unsalted butter over medium heat.
22. Add the onion and cook until golden brown.
23. Add the curry paste, ground cloves, and ground cardamom and cook 30 seconds.
24. Pour in the vegetable stock and coconut milk.
25. Raise the heat to high and simmer for 10 minutes.
26. Remove the pot from the heat add the soy milk and kosher salt.
27. Puree in a blender until smooth.
28. Yield: 4 cups
29. Preparation Time: 10 minutes
30. Cooking Time: 15 minutes
31. 3/4 cup apple cider
32. 3/4 cup white wine vinegar
33. 1/2 cup brown sugar
34. 1 Granny Smith apple, cut into 1/4-inch cubes
35. 11/2 cups dried dates, chopped
36. 3 cloves garlic, finely chopped
37. 2 teaspoons grated fresh ginger
38. 3 dried figs, cut into 1/4-inch cubes
39. 1 teaspoon paprika
40. 1/2 teaspoon ground cardamon
41. 1/2 teaspoon kosher salt
42. In a large pot combine the cider, vinegar, and brown sugar and bring to a boil, over high heat, stirring until the sugar has dissolved.
43. Reduce the heat to medium and add in the dates, apple, garlic, and ginger.
44. Cook for 15 minutes or until most of the liquid has been absorbed.
45. Stir in the figs, paprika, cardamom, and kosher salt.
46. Store in a tightly sealed container in the refrigerator for up to 1 week or in the freezer for up to 1 month.
47. Yield: 2 cups
48. Prepartion Time: 15 minutes
49. Cooking Time: 20 minutes

basmati rice, unsalted butter, curry, ground cardamom, ground cloves, currants, cashews, pumpkin seeds, apricots, crispy shallots, cilantro, mint leaves, portobello mushrooms, olive oil, kosher salt

Taken from www.foodnetwork.com/recipes/portobello-mushroom-biryani-with-onion-sauce-and-date-and-fig-chutney-recipe.html (may not work)