Portobello Mushroom Biryani Recipe

•     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

Directions