Murghi roti with nectarines and extra coconut
| Murghi roti with nectarines and extra coconut | |
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| Murghi roti served with nectarines | |
| Servings: | Serves 2 |
| Ready in: | 45 minutes |
| Prep. time: | 25 minutes |
| Cook time: | 20 minutes |
| Difficulty: | 
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This variation of Murghi roti was inspired by User:Apples - he loves his fruity food!
Murghi roti , (murghi ruti, chicken roti, chicken ruti): (rice cake with chicken) is a South Indian style dish made with cooked rice, cooked chicken and lots of spices.
This recipe only differs from the original by the addition of 200 ml of coconut milk instead of normal milk. Oh, and its accompaniment - nectarines. A fantastic meal.
To serve 2, I would be inclined leave to just reduce the rice by half.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 225 g (8 oz) uncooked basmati rice.
- 200 ml coconut milk
- 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
spices
- 2 teaspoons whole coriander seeds
- 1 teaspoon whole cumin seeds (white)
- 1/2 teaspoon 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 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 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 non-stick oven-proof 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.
Variations
Chingri malai roti is an excellent variation of this using king prawns.
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.
See also
- Murghi roti
- Chingri malai roti
- Get chicken pieces the economical way, joint the chicken yourself