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List of ingredients for Murghi roti with nectarines and extra coconut

* 225 g (8 oz) uncooked basmati rice.
* 200 ml coconut milk
* 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 Coconut, flesh removed and roughly grated
* * see Preparing a coconut
* 4 hot Chilli peppers (red or green), finely chopped - de-seeded if desired
* 1 tablespoon Lime juice
''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

* 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 together with 200 ml of coconut milk and blend to a thick creamy purée. 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 frying pan or Wok 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.
* 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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