Alfred Prasad's mushroom and berry rice pots recipe

  • Serves 6
  • 10 mins to prepare and 1 hr 20 mins to cook
  • 380 calories / serving
Add this recipe to your binder.

Alfred Prasad’s delicious mushroom curry and rice pots recipe makes a delicious meal that all the family can enjoy and help create. Served in individual pots with a side of plain yogurt or raita, this really will feel like a celebration for the senses. 

Begin by making the curry. First heat the vegetable oil in a pan over a medium heat, and once hot, add the cumin seeds, onions, and green chilli. Sauté until the onions turn a dark golden-brown colour.

Add the ginger-garlic paste, red chilli powder, ground coriander, and ground turmeric to the pan and continue cooking for another 2 minutes.

Add in the chopped tomatoes, tomato paste and salt. Cook the curry for a further 10-15 minutes, until the oil separates.

Increase the heat and add the chestnut mushrooms, cooking for a further 5 minutes. Add the petit pois and cook for 2 minutes.

Take the pan off the heat and sprinkle in the chopped coriander. Stir well and leave the curry to one side while you prepare the rice.

Fill a large, deep pan with 1l (1 3/4pts) of water and add the cloves, cardamom pods, cinnamon stick and bay leaves. Bring the pan to the boil.

Wash and drain the rice, and add it to the pan once the water is boiling. Crumble the stock cube into the pan and cook for around 12-15 minutes - until the rice is tender but still has a bit of bite.

When the rice is cooked, strain the water and add a knob of butter. Use a fork to break up the rice and leave to one side.

Rinse the dried cranberries before leaving to soak in cold water for a few minutes. Add 15ml (1 tbsp) of the vegetable oil to a pan and place on a medium heat. Dry the cranberries and fry in the pan for 2-3 minutes.

Heat 15ml (1 tbsp) vegetable oil in another pan and add the onions. Fry until the onions are very soft.

To serve, spoon some of the rice into serving pots. Add the mushroom curry and top with the rest of the rice. Get the kids to sprinkle the onions and cranberries over the pots to garnish, and serve immediately.

See all Cooking with Kids recipes

  • Ingredients

  • For the mushroom curry

  • 400g (14oz) chestnut mushrooms, halved
  • 1/2 tsp cumin seeds, lightly crushed
  • 2 onions, sliced
  • 1 green chilli, chopped
  • 2 tsp ginger-garlic paste
  • 1/4 tsp red chilli powder
  • 1/4 tsp ground turmeric
  • 2 tsp ground coriander
  • 1 tomato, chopped
  • 1/2 tsp tomato paste
  • 2 tbsp petit pois, frozen
  • 1 pinch of salt
  • 30ml (2 tbsp) vegetable oil
  • For the rice

  • 425g (15oz) basmati rice
  • 3 cloves
  • 3 cardamom pods
  • 1 cinnamon stick
  • 3 bay leaves
  • 1 vegetable stock cube
  • 1 knob of butter
  • To serve

  • 2 tsp dried cranberries
  • 2 onions, chopped
  • 30ml (2 tbsp) vegetable oil
  • Energy 1600kj 380kcal 19%
  • Fat 10g 14%
  • Saturates 2g 9%
  • Sugars 5g 6%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 61.6g Protein 7.9g Fibre 2.9g


You may also like

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.