Ingredients
- Â Â WITH ONION SAUCE AND DATE AND FIG CHUTNEY
- 1Â 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)
- Â Â Mushrooms
- 6 x Portobello mushrooms, stemmed and peeled
- 2 tsp extra virgin olive oil (30 mL)
- Â Â Kosher salt
- Â Â Freshly grnd black pepper
Description
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,…
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