
Tried and tested many times, this perfect recipe of Singaporean Rice by Shireen Anwer is one of my favourites and oft repeated several times in a month. Do try it out and let me know how it came out to be…
What you will need is:
For CHICKEN MIXTURE:
Chicken boneless 1/2 kg
Carrot 2 cut in long slices
Tomato 1 cut in chunks
Capsicum 2 cut in long slices
Onion 1 cut in short chunks
Cabbage 1 cup shredded finely
Ginger 1 tbsp
Spaghetti boiled 1 cup
Black pepper crushed 1 tsp
Red Pepper crushed 1 tsp
Soya Suace 1 tbsp
Ketchup 4 tbsp
FOR RICE:
Rice 1/2 kg
Cumin seed 1/2 tsp
Salt 1 tsp
Peas blanched 1/2 cup
Oil 1/4 cup
FOR TOPPING:
Mayonnaise 1/2 cup
Salt 1/4 tsp
Chili powder 1/2 tsp
Red pepper crushed 1/2 tsp
Vinegar 2 tbsp
Ketchup 2 tbsp
Sugar 1 tsp
Mix all of these together in a bowl and keep aside for the assembling stage.
FOR GARNISH: Green chillies 8 cut in long slices and Garlic cut in small pieces 4 tbsp
WHAT YOU WILL DO IS:
- Soak rice for 15 minutes and then boil them just like we boil rice normally for any dish. Add peas, salt and cumin in boiling water as mentioned above.
- Separately, take a pan and heat oil in it.
- Add ginger and stir fry, then add chicken boneless chunks and stir fry again for few minutes.
- Add in all the vegetables, ketchup, soya sauce and spices and keep frying.
- Now add one cup water and let cook for 5 minutes.
- Thicken this paste with cornflour
- Switch off the flame and allow it to cool. Fold in spaghetti and mix well.
HOW TO ASSEMBLE SINGAPOREAN RICE:
Take a tray, and spread a layer of rice in it. Top it up with the chicken and spaghetti mixture you had prepared. Now pour the Mayonnaise Sauce you had made and kept aside. Heat up some oil, fry green chillies and garlic and pour on top.
Colorful and yum!
Thanks for dropping by!!