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.
Ingredients
- 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
- 400ml Boiling Water
method
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 400ml of 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.
