Apricot Biryani

This is one of my all time favorite rice recipe with fruits and nuts. Adapted this recipe from a show in Food Network. I love the flavor, though I did make a couple of changes from the original.

Preparation time:20 minutes
Cooking time:25 minutes
Yields:4 servings
Ingredients:
For the Rice:
1 1/2 cups basmati rice
2 tbsp butter (unsalted)
1 tbsp chili paste
1 tsp ground cardamom
1/2 ttsp ground cloves
1/2 cup cashews, toasted
1/2 cup chopped apricots
1/4 cup raisins (optional)
1/4 cup crispy shallots
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped fresh mint leaves
salt to taste

Onion Sauce: (Makes 2 cups)
4 tbsp unsalted butter
1 cup chopped onions
1 1/2 tbsp chili paste
1/2 tsp ground cloves
1/2 tsp ground cardamom
1 cup vegetable broth
3 tbsp coconut milk
1/2 cup soy milk
1 tsp salt

Method:
For the Onion Sauce:
1.Melt the unsalted butter over medium heat. Add the onions and cook until golden brown.
2.Add the chili paste, ground cloves, and ground cardamom and cook mix.
3.Pour in the vegetable broth and coconut milk. Raise the heat to high and simmer for 10mins.
4.Remove the pan from the heat add the soy milk and salt. Puree in a blender until smooth.

For the rice:
1. Rinse the rice until the water runs clear, soak in warm water for 10 minutes.
2.Add the rice in a pot filled with boiling salted water.Cook until tender, takes about 6-10 mins.
3.Meanwhile, melt the butter with the curry paste, cardamom, and cloves in a saucepan.
4.Once the rice is done toss with the butter mixture until evenly coated. Keep warm until ready to serve.
5. Just before serving add cashews, pumpkin seeds, apricots, shallots, coriander and mint leaves.


COOK'S FILE:
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Note: Serve this rice with pepper fry chicken or mushroom.

APRICOT BIRIYANI with ONION SAUCE

Preparation time:20 minutes
Cooking time:15 minutes
Yields:4 servings

Ingredients:
For the Rice:                                                                
1 1/2 cups basmati rice                                              
2 tablespoons butter (unsalted)                                
1 tablespoon chili paste
1 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/2 cup cashews, toasted
1/2 cup chopped apricots
1/4 cup crispy shallots
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped fresh mint leaves
salt to taste

Mushrooms:
6 portobello mushrooms, stemmed and peeled *
2 tablespoons olive oil
salt and freshly ground black pepper

Prepation time:10 minutes
Cooking time:15 minutes
Yields:3 cups

Onion Sauce:
4 tablespoons unsalted butter
1 cup chopped onions
1 1/2 tablespoons chili paste
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
1 cup vegetable broth
3 tablespoons coconut milk
1/2 cup soy milk
1 teaspoon salt

Recipe:
For the rice:
1. Rinse the rice until the water runs clear, soak in warm water for 10 minutes.
2.Add the rice in a pot filled with boiling salted water.Cook until tender, takes about 6-10 minutes.
3.Meanwhile, melt the butter with the curry paste, cardamom, and cloves in a saucepan.
4.Once the rice is done toss with the butter mixture until evenly coated. Keep warm until ready to serve.
5. Just before serving add cashews, pumpkin seeds, apricots, shallots, coriander and mint leaves.

For the mushrooms:
1.Brush the mushrooms with the olive oil and season with salt and pepper.
2. Heat a large skillet over medium high heat, cook the mushrooms for 7 minutes.
4.Serve the mushrooms on a bed of rice with Onion Sauce and Chutney.

For the Onion Sauce:
1.Melt the unsalted butter over medium heat. Add the onions and cook until golden brown.
2.Add the chili paste, ground cloves, and ground cardamom and cook mix.
4.Pour in the vegetable broth and coconut milk. Raise the heat to high and simmer for 10 minutes.
5.Remove the pan from the heat add the soy milk and salt. Puree in a blender until smooth.

Note:
*If you dont find these mushrooms you can omit them.