Alfred Prasad is credited with elevating the reputation of British Indian food with his delicate treatment of fresh, seasonal produce. Becoming the youngest Indian chef to receive a Michelin star at the age of 29, he retained this accolade at Tamarind 12 years. He is now pursuing his own restaurant empire, which he hopes will showcase the variety, as well as the quality, of Indian food.
Place a pan over a medium heat and add the oil. Once hot, add the cumin seeds, onions and green chilli, sauté until the onions are golden.
Add the ginger-garlic paste, turmeric powder, red chilli powder and coriander powder, sauté for a further 2 minutes.
Add the tomatoes, tomato paste and salt. Cook for 10-15 minutes, or until the oil separates.
Turn up the heat and add the mushrooms. Cook for 5 minutes, then add the petit pois and sauté for another 2 minutes until the sauce thickens.
Remove the pan from the heat. Stir in the chopped coriander and set aside.
Fill a deep pan with 1 litre of water. Add the cloves, cardamom, cinnamon and bay leaves and bring to the boil.
Wash the rice, drain and set aside. Once the water is boiling, add the washed rice. Break a stock cube into the pot. Cook until the rice is just cooked - tender but with a bite, approximately 12-15 minutes.
Once cooked, strain away the water and if you aren't cooking a vegan dish you could stir in a knob of butter at this point. Either way, fluff up the rice with a fork and set aside
Clean the cranberries and soak in water. Place a pan over a medium heat and add a tablespoon of vegetable oil. Dry the cranberries and add to the pan, fry for 2-3 minutes.
In a separate pan, heat another tablespoon of oil and once hot, fry the onions until very soft.
To serve, divide some of the rice into serving pots and spoon the mushroom curry on top. Top with another layer of rice and garnish with the cranberries and onions. Serve immediately.