Mushroom spiced rice

Serves 4 Vegan Vegetarian Nut Free Refined Sugar Free Gluten Free
Prep time 30 mins Cook time 30 mins Total time 1 hours


  • 2 Chicken breast or 200g tofu or 200g Quorn chicken pieces
  • 1 tbsp. Medium curry powder
  • 200g Basmati rice
  • 50g Golden raisins
  • 1 tsp. Cumin seeds
  • 1 tsp. Turmeric
  • 4 Cardamom pods
  • 1 Cinnamon stick
  • 250g mushrooms
  • 5g Salt
  • 100g Koko Plain Yogurt Alternative
  • Lime juice

Optional toppings

  • 25g Fresh coriander leaves
  • 50g Cashew nuts

Give this recipe some Koko love!


  1. If using chicken, preheat oven to 160C and place chicken on a baking tray and season with salt and curry powder and place in oven for 30 mins.
  2. If using Quorn or tofu, dice, dust with curry powder and place to one side.
  3. Place rice, raisins, cumin seeds, turmeric, cardamom and cinnamon in pan with 400ml of water and bring to boil then simmer for 10 mins.
  4. While the rice is cooking slice mushrooms and then fry in pan (with tofu or Quorn if using) in a little oil until cooked.
  5. When rice is cooked strain off remaining liquid and discard cardamom and cinnamon.
  6. Then season rice with salt and add the mushrooms (Chicken/tofu/Quorn), Koko Yoghurt with the lime juice and coat the rice.
  7. Serve in a bowl and sprinkle with cashew nuts and coriander.