Ingredients
The following ingredients have 6 Servings
- 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
Instruction
- 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
