Singaporean Rice

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Singaporean Rice

‎by #Sana Khan‎ 

Rice 1/2 kg
White cumin seed 1/2 tsp
Black cumin 1/2 tsp
Salt 1 Tsp
Peas (boiled) 1/2 cup
Ani star
Oil 1/4 cup

Chicken Mixture
Chicken (boneless) 1/2 kg
Carrot 2
Tomato 1
Capsicum 2
Onion 1
Cabbage 1 cup
Ginger 1 tbsp
Spaghetti (boiled) 1 cup
Black pepper crushed 1 tsp
Red pepper crushed 1 tsp
Soya sauce 1 tbsp
Ketchup 4 tbsp
For Sauce:
Mayonnaise 1/2 cup
Salt 1/4 Tsp
Chilli powder 1/2 tsp
Red pepper crushed 1/2 Tsp
Vinegar 2 tbsp
Ketchup 2 tbsp
Sugar 1 Tsp
For Topping:
Green chillies (sliced and fried) 8
Garlic (chopped and fried) 4 tbsp

Soak rice for 15 minutes.
Heat oil put cumin seed, ani star, salt, peas and rice with 2 cups of water.
Cover with lid and cook till rice done.
For Chicken: In another pan heat oil add ginger and fry.
Put chicken cook for 5 minutes then add all chopped vegetables.
Add all sizzling/sauce with one cup of water cook for 5 minutes.
Thicken with cornflour paste and add in boiled spaghetti.
In another pan put sauce ingredients and cook for 2 minutes. Remove from heat.
Topping: In another frying pan fry garlic cloves till golden and then green chilli slices.
In serving dish spread a layer of rice, then a layer of spaghetti and sauce, sprinkle fried garlic and green chillies on the top.


Ready to serve