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    You are in: Home / Recipes / Portobello Mushroom Biryani With Onion Sauce and Date and Fig Ch Recipe
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    Portobello Mushroom Biryani With Onion Sauce and Date and Fig Ch

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    45 mins

    50 mins

    AZPARZYCH's Note:

    Recipe courtesy The Cookworks. Found on Food Network, posting for ZWT.

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    Ingredients:

    Servings:

    Units: US | Metric

    Rice

    Mushrooms

    Onion Sauce

    Date and Fig Chutney

    Directions:

    1. 1
      Onion Sauce:.
    2. 2
      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.
    3. 3
      Remove the pot from the heat add the soy milk and kosher salt. Puree in a blender until smooth.
    4. 4
      Date and Fig Chutney:.
    5. 5
      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.
    6. 6
      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.
    7. 7
      For the rice:.
    8. 8
      Rinse the basmati rice until the water runs clear, soak in warm water for 10 minutes and drain.
    9. 9
      In a large pot of boiling salted water cook the rice until tender, about 6 minutes
    10. 10
      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
    11. 11
      For the mushrooms:
    12. 12
      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.
    13. 13
      Serve the mushrooms on a bed of rice with Onion Sauce and Chutney.

    Ratings & Reviews:

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    Nutritional Facts for Portobello Mushroom Biryani With Onion Sauce and Date and Fig Ch

    Serving Size: 1 (442 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 977.8
     
    Calories from Fat 363
    37%
    Total Fat 40.3 g
    62%
    Saturated Fat 20.7 g
    103%
    Cholesterol 30.5 mg
    10%
    Sodium 573.9 mg
    23%
    Total Carbohydrate 150.3 g
    50%
    Dietary Fiber 11.0 g
    44%
    Sugars 95.1 g
    380%
    Protein 14.9 g
    29%

    The following items or measurements are not included:

    vegetable stock

    white wine vinegar

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