Singaporean Rice

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