Ingredients
- WITH ONION SAUCE AND DATE AND FIG CHUTNEY
- 1 1/2 c. basmati rice (375 mL)
- 2 Tbsp. unsalted butter (30 mL)
- 1 Tbsp. Biryani curry paste* (15 mL)
- 1 tsp grnd cardamom (5 mL)
- 1/2 tsp grnd cloves (2 mL)
- 1/2 c. dry currants (125 mL)
- 1/2 c. cashews, toasted (125 mL)
- 1/2 c. pumpkin seeds, toasted (125 mL)
- 1/2 c. minced apricot (125 mL)
- 1/4 c. crispy shallots (60 mL)
- 1/4 c. minced fresh cilantro (60 mL)
- 1/4 c. minced fresh mint (60 mL)
- Mushrooms
- 6 x Portobello mushrooms, stemmed and peeled
- 2 tsp extra virgin olive oil (30 mL)
- Kosher salt
- Freshly grnd black pepper
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Portobello Mushroom Biryani
Servings: 6
Directions
- Rinse the basmati rice till the water runs clear; soak in hot water for 10 min and drain.
- In a large pot of boiling salted water cook the rice till tender, about 6 min.
- Meanwhile, in a small pot heat the butter with the curry paste, cardamom and cloves.
- Drain the rice and toss with the butter mix till proportionately coated.
- Keep hot till ready to serve.
- Just before serving add in the currants, cashews, pumpkin seeds, apricots, shallots, cilantro and mint.
- Mushrooms:Brush the mushrooms with the extra virgin olive oil and season with salt and pepper.
- Heat a large skillet over medium-high heat and place the mushrooms, tops down, in the skillet and cook for 3 min.
- Turn the mushrooms over and cook for 2 min.
- Serve the mushrooms on a bed of rice with Onion Sauce and Chutney.
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