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Receta Portobello Mushroom Biryani
by Global Cookbook

Portobello Mushroom Biryani
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Ingredientes

  •     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

Direcciones

  1. Rinse the basmati rice till the water runs clear; soak in hot water for 10 min and drain.
  2. In a large pot of boiling salted water cook the rice till tender, about 6 min.
  3. Meanwhile, in a small pot heat the butter with the curry paste, cardamom and cloves.
  4. Drain the rice and toss with the butter mix till proportionately coated.
  5. Keep hot till ready to serve.
  6. Just before serving add in the currants, cashews, pumpkin seeds, apricots, shallots, cilantro and mint.
  7. Mushrooms:Brush the mushrooms with the extra virgin olive oil and season with salt and pepper.
  8. Heat a large skillet over medium-high heat and place the mushrooms, tops down, in the skillet and cook for 3 min.
  9. Turn the mushrooms over and cook for 2 min.
  10. Serve the mushrooms on a bed of rice with Onion Sauce and Chutney.