Portobello Mushroom Biryani with Onion Sauce and Date and Fig Chutney

INGREDIENTS

• 2 tablespoons olive oil
• 1/2 teaspoon ground cloves
• 1/2 cup chopped apricots
• 1 tablespoon curry paste* (recommended: Biryani)
• Kosher salt and freshly ground black pepper
• 1/2 cup dried currants
• 6 portobello mushrooms, stemmed and peeled
• *Can be found in specialty Indian and Sri Lankan stores
• 2 tablespoons unsalted butter
• 1/4 cup chopped fresh cilantro leaves
• 1/2 cup cashews, toasted
• 1/4 cup chopped fresh mint leaves
• 1/4 cup crispy shallots
• 1/2 cup pumpkin seeds, toasted
• 1 1/2 cups basmati rice
• 1 teaspoon ground cardamom