Try this using two pans, see Chef's notes below.
- 225 g (8 oz) uncooked basmati rice.
- 175 g (6 oz) cooked chicken pieces - remove any bones
- * Steamed chicken works well - Follow the Chinese style steamed chicken using a quartered onion and a handful of fresh herbs instead of the Chinese ingredients
- 2 tablespoons ghee or vegetable oil
- 5 fat garlic cloves, peeled and crushed
- 5 cm (2") ginger, peeled and roughly grated
- 150 g (5 oz) onions, peeled and finely chopped
- The grated flesh from 1 fresh coconut
- * see Preparing a coconut
- 4 hot chilli peppers (red or green), finely chopped - de-seeded if desired
- 1 tablespoon lime juice
- 2 teaspoons whole coriander seeds
- 1 teaspoon whole cumin seeds (white)
- 1/2 teaspoon whole fenugreek seeds
- 1 teaspoon turmeric powder
- Wash, rinse and drain the rice.
- Cook in boiling water for 7 to 11 minutes.
- Rinse the cooked rice in cold water until it is cold. Drain well.
- Add the rice to a food processor with a metal blade and blend to a thick creamy purée - adding a little milk if it needs thinning. Remember, the inside is not going to change much whilst being cooked and will remain at roughly the same consistency as it was when first mixed.
- Heat the ghee in a wok and stir-fry all of the spices for half a minute, then add the ginger and garlic and allow then to cook for a minute or so.
- Add the onion and reduce the heat a little and let them cook until translucent; about 5 minutes.
- Add the chicken, coconut and chilli to the onions, mix well and remove from the heat.
- Lightly oil a large frying pan put on a gentle heat.
- Add half of the chicken mix to the rice purée and tip this into the pan.
- Ensure the mixture is evenly distributed and cook gently for about 5 minutes or until the rice cake has properly solidified.
- Pre-heat the grill.
- Arrange the remaining chicken mixture over the top of the rice cake and brown under the hot grill.
- Sprinkle with lime juice and serve immediately.
Doing a 'freezer clean out', we made a marvellous version of this with 1 chicken breast and a bag of cooked red kidney beans. The chicken was thinly sliced and sautéed with lots of crushed garlic and the kidney beans fried with the chicken and mashed down a little - rather like re-fried beans. This was added in place of the normally cooked chicken in this recipe.
This recipe is great for using up the left-over Christmas turkey.
Having made this many, many times now, I'm coming to the conclusion that the best part is the glorious toasted crunchy outsides. In future I will use two pans and made two thinner individual rotis.
I heeded my own advice and tasted the coconut before preparing it. It was totally rancid, thank you Morrisons. Luckily I had both coconut flakes and desiccated coconut. For two people, I used two big handfuls of flakes and 4 tablespoons of desiccated coconut soaked in boiling water for 5 minutes then drained in a sieve. It worked fine and saved the day!