Singaporean Rice

Singaporean Rice - Plattershare - Recipes, food stories and food lovers
4.50 from 2 votes
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Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Served As: Dinner
Recipe Cuisine Type: Biryani, Chinese
Recipe Taste: Salty
Servings 6


  • 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


  • 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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4.50 from 2 votes

Arshia Ahmad
Arshia Ahmad

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