* 225 g (8 oz) uncooked basmati rice.
* 175 g (6 oz) cooked Chicken pieces - remove any bones
* 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
* 1 fresh Coconut, flesh grated and removed, see Preparing a coconut
* 4 hot Chilli peppers (red or green), finely chopped - de-seeded if desired
* 1 tablespoon Lime juice
'''spices'''
''The charm of this dish is the 'bite' of the whole spices, don't be tempted to grind them!''
* 2 teaspoons whole coriander seeds
* 1 teaspoon whole cumin seeds (white)
* 1/2 a teaspoon of whole fenugreek seeds
* 1 teaspoon turmeric powder

===Method===
* Quickly wash and drain the rice but don't rinse it as you normally would, this dish is best with rice of a starchy consistency.
* 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 or frying pan and Stir-fry all of the Spices for half a minute, then add the Ginger and Garlic and allow them 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.
* In a large bowl, mix everything together with the rice puree.
* Lightly Oil a large non-stick oven proof Frying pan put on a medium heat.
* Preheat the Grill.
* Add the mixture from the bowl to the frying pan and pat down so it is flat
* Ensure the mixture is evenly distributed and cook gently for about 10 minutes or until the Rice Cake has properly solidified.
* If it catches on the bottom of the pan, use a pallet knife to turn areas of the mixture over, the more crunchy bits there are, the nicer it will taste.
* After 10 minutes or so, finish the rice cake off under a hot grill to it's nicely toasted.
* Sprinkle with Lime juice and serve immediately.

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