Mushrooms and Peas Rice Tray Bake
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Mushroom and Peas TrayBake

This mushroom and peas traybake ticks the all the boxes for budget-friendly & stress-free cooking. The Karahi sauce adds a rich blend of chilli, ginger and tomato making this a flavourful and easy family meal.

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Recipe for Mushroom and Peas tRAYbake


Kohinoor Platinum Basmati Rice – 300gms
Kohinoor Karahi sauce – 1 packet
Chopped onion – 50gms
Chopped garlic – 1 tablespoon
Diced mushrooms – 250gms
Frozen green peas – 150gms
Cooking oil – 2 tablespoons
Salt – 10gms
Butter – 50gms (or vegan alternative)
Chopped coriander – 3 tablespoons


Wash and soak the basmati rice in lukewarm water and keep for ½ hour.

Heat oil in a frying pan, stir fry the chopped onion and garlic until light brown. Add the diced mushrooms and sauté for 2 minutes.

Drain the rice and put into a baking tray top. Add the mushrooms, frozen green peas and the pour in the Kohinoor Karahi sauce.

Lightly mix and pour the boiling water, salt and shake the tray to level the contents.

Top with small pieces of butter, cover with aluminium foil, preheat oven to 180 degrees centigrade and bake for 55-60minutes. Remove foil and cook for another 7-10 minutes.  

Serve the Mushroom and Peas traybake with chopped coriander leaves.

mushroom and peas traybake