Singaporean Rice
Ingredients
- 1/2 kg Basmati Rice
- 1/2 kg Boneless Chicken
- 1/2 pack Noodles
- 1 tbsp Soya Sauce
- 1 tbsp Vinegar
- 1/2 cup tomato ketchup
- 1/2 cup Tomato Puree
- 4 pcs Carrot chopped
- 4 pcs Capsicum
- 1/2 cup Corn
- 1 spoon Red Chillies tea
- 1 spoon Black Pepper Powder tea
- 1 spoon White Pepper Powder tea
- 1 spoon Paprika Powder tea
- 1 spoon Garlic table chopped
- to Salt
- Oil
- 4 spoons Mayonnaise table
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Instructions
- Take a pot and boil spaghetti in one litre of water and 1 teaspoon vinegar. Add salt to taste
- Drain the noodles after it is boiled in a rice drainer
- Fry the drained noodles in a pan
- Marinate boneless chicken pieces with ketchup, white pepper powder, paprika powder, vinegar, soy sauce, tomato puree, sugar, black pepper powder, red chili powder and salt (to taste)
- Take a pan and pour four table spoonfuls of oil
- Add chopped garlic and sauté
- Add marinated chicken and cook till it is tender. Don’t use excess water
- Take two table spoonfuls of oil in another pan
- Add all the vegetables with salt, pepper and soya sauce and fry and cook. Add salt to taste
- Take a big pot with lid and pour water which should be double in quantity of rice. Light cook rice in the water along with salt, pepper and oil.
- Take another big pan with a little oil in it. Put all the boiled rice in it.
- Sprinkle with saffron water.
- Layer the rice with boiled noodles
- Layer the noodles with vegetables
- Layer the vegetables with chicken and its gravy
- Top the whole thing with mayonnaise
- Close the lid of the pan and heat it in low flame for fifteen minutes
- Singaporean rice is ready to serve
Recipe Notes
- Loved by children and adults alike
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