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For the rice: Rinse the basmati rice until the water runs clear, soak in warm water for 10 minutes and drain.
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In a large pot of boiling salted water cook the rice until tender, about 6 minutes.
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Meanwhile, in a small pot over medium heat melt the butter with the curry paste, cardamom, and cloves.
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Drain the rice and toss with the butter mixture until evenly coated.
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Keep warm until ready to serve.
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Just before serving add the currants, cashews, pumpkin seeds, apricots, shallots, cilantro, and mint.
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For the mushrooms: Brush the mushrooms with the olive oil and season with salt and pepper.
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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.
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Serve the mushrooms on a bed of rice with Onion Sauce and Chutney.
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1/4 cup unsalted butter
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1 cup minced onion
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1 1/2 tablespoons curry paste* (recommended: Biryani)
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1/2 teaspoon ground cloves
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1/2 teaspoon ground cardamom
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1 cup vegetable stock
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1 (13 1/2 ounce) can coconut milk
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1/2 cup soy milk
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1 teaspoon kosher salt
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*Can be found in specialty Indian and Sri Lankan stores
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Special equipment: a blender
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In a medium pot melt the unsalted butter over medium heat.
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Add the onion and cook until golden brown.
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Add the curry paste, ground cloves, and ground cardamom and cook 30 seconds.
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Pour in the vegetable stock and coconut milk.
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Raise the heat to high and simmer for 10 minutes.
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Remove the pot from the heat add the soy milk and kosher salt.
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Puree in a blender until smooth.
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Preparation Time: 10 minutes
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Cooking Time: 15 minutes
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3/4 cup apple cider
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3/4 cup white wine vinegar
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1/2 cup brown sugar
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1 Granny Smith apple, cut into 1/4-inch cubes
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11/2 cups dried dates, chopped
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3 cloves garlic, finely chopped
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2 teaspoons grated fresh ginger
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3 dried figs, cut into 1/4-inch cubes
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1 teaspoon paprika
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1/2 teaspoon ground cardamon
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1/2 teaspoon kosher salt
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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.
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Reduce the heat to medium and add in the dates, apple, garlic, and ginger.
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Cook for 15 minutes or until most of the liquid has been absorbed.
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Stir in the figs, paprika, cardamom, and kosher salt.
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Store in a tightly sealed container in the refrigerator for up to 1 week or in the freezer for up to 1 month.
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Prepartion Time: 15 minutes
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Cooking Time: 20 minutes
