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Singaporean Rice

4.50 from 2 votes

Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Recipe CategoryNon-Vegetarian
Served AsDinner
CuisineBiryani, Chinese
Servings 6


  • Basmati rice: 1/2 kg
  • Boneless chicken: 1/2 kg
  • Noodles : 1/2 pack
  • Soya sauce: 1tablespoon
  • Vinegar: 1 tablespoon
  • Ketchup: 1/2 cup
  • Tomato puree: 1/2 cup
  • Carrot: 4 pcs [chopped]
  • Capsicum: 4 pcs [small cubes]
  • Corn: 1/2 cup
  • Red chilly: 1 tea spoon
  • Black pepper powder: 1 tea spoon
  • White pepper powder: 1 tea spoon
  • Paprika powder: 1 tea spoon
  • Garlic: 1 table spoon[chopped]
  • Salt: To taste
  • Oil
  • Mayonnaise: 4 table spoons


  • 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


  • Loved by children and adults alike

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4.50 from 2 votes

Arshia Ahmad
Arshia Ahmad

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