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Murghi Ruti (Chicken with Rice Cake)



8 ounce                        Boiled and Cooled Rice

6ounce                         Pre-Cooked Chicken, small diced

2 tablespoon                Vegetable Oil

4 clove                         Garlic, minced

1/2″ Cube                    Ginger, minced

4 ounce                        Onion, chopped

¾ cup                          Coconut Flesh, coarsely chopped or shredded

2 each                          Fresh Red and Green Chilies,

2 teaspoon                   Coriander Seeds

1 teaspoon                   Cumin Seeds

½ teaspoon                  Fenugreek Seeds

½ teaspoon                  Turmeric


  1. Put rice in a blender or food processor, using enough water to make a creamy paste.
  2. Heat oil in a wok.  Stir-fry the spices for 20 seconds, then add garlic and ginger, cook for one minute.
  3.  Add onion and cook for 5 minutes.
  4.  Add chicken, coconut, and chilies.  Mix well.
  5. Mix the chicken mixture with the rice paste.
  6. Adjust seasoning
  7. Form into 4″ cakes and pan fry on medium heat until brown.
  8. Serve with chutney.

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