Recipe courtesy of Cookworks
Show: Cookworks
Save Recipe Print
Portobello Mushroom Biryani with Onion Sauce and Date and Fig Chutney
Total:
45 min
Prep:
20 min
Inactive:
10 min
Cook:
15 min
Yield:
6 servings
Level:
Intermediate
Total:
45 min
Prep:
20 min
Inactive:
10 min
Cook:
15 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Rice:
Mushrooms:
Onion Sauce:
Date and Fig Chutney:

Directions

Special equipment: a blender

Mushrooms:

For the rice: Rinse the basmati rice until the water runs clear, soak in warm water for 10 minutes and drain. 

In a large pot of boiling salted water cook the rice until tender, about 6 minutes. 

Meanwhile, in a small pot over medium heat melt the butter with the curry paste, cardamom, and cloves. Drain the rice and toss with the butter mixture until evenly coated. Keep warm until ready to serve. Just before serving add the currants, cashews, pumpkin seeds, apricots, shallots, cilantro, and mint. 

For the mushrooms: Brush the mushrooms with the olive oil and season with salt and pepper. 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. 

Serve the mushrooms on a bed of rice with Onion Sauce and Chutney.

Onion Sauce:

In a medium pot melt the unsalted butter over medium heat. Add the onion and cook until golden brown. Add the curry paste, ground cloves, and ground cardamom and cook 30 seconds. Pour in the vegetable stock and coconut milk. Raise the heat to high and simmer for 10 minutes. 

Remove the pot from the heat add the soy milk and kosher salt. Puree in a blender until smooth. 

Date and Fig Chutney:

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. Reduce the heat to medium and add in the dates, apple, garlic, and ginger. Cook for 15 minutes or until most of the liquid has been absorbed. 

Stir in the figs, paprika, cardamom, and kosher salt. Store in a tightly sealed container in the refrigerator for up to 1 week or in the freezer for up to 1 month. 

Trending Videos 6 Videos

More Food Network

Whole Lemon Bars 01:36

This lazy cook's version of a lemon bar is simple and delicious.

IDEAS YOU'LL LOVE

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Mushroom Croquettes

Recipe courtesy of Food Network Kitchen

Portobello Mushrooms

Recipe courtesy of Ryan Allen

Portobello Mushroom Fries

Recipe courtesy of Guy Fieri

Kale and Portobello Mushrooms

Recipe courtesy of Rachael Ray

Grilled Stuffed Portobello Mushrooms

Recipe courtesy of Michele Wilson

Portobello Mushroom Fries

Recipe courtesy of The Neelys

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.