SINGAPOREAN RICE

This Singaporean rice dish is a STAR. It’s here to entertain you. It’s got that look, it’s got that feel, it’ll be your new best friend for eternity. You can show-it-off, tell your friends about it. It’s got the style, the oomph! It’s here for YOU. It’s going to make you famous!

Singaporean Rice is one of my favorite dishes & perfect for any parties, lunches, and big events. It’s something different from your regular biryanis and gravies. And a definite must, MUST addition in your weekly menu planner. It’s got aromatic rice, spicy chicken chunks, crunchy veggies, noodles, and thick gravy on top of a mayonnaise dressing. A perfect treat if you want to please.

PREPARATION TIME: 20 mins COOKING TIME:40 mins SERVING: 6

INGREDIENTS

For Marinating Chicken:
Chicken Boneless (1-inch cubes) 1 kg
Ginger & Garlic Paste 1 tsp
Salt 1 1/2 tsp or to taste
Crushed red chilies 1 tsp
Crushed black pepper 1 tsp
Chili Sauce 2 tbsp
Soy sauce 2 tbsp
Tomato ketchup 4 tbsp
For Chicken:
Oil 1/4 cup
Julian ginger 1-inch piece
Corn flour 1 tbsp or as needed
Water 3 tbsp (to make corn flour mixture)
Veggies
Spaghetti 1 pack boiled
Carrots 2 large (1/2 inch cubed)
Capsicum 2 large (1/2 inch cubed)
Tomatoes 2 large (1/2 inch cubed, de-seeded)
Onion 2 large (1/2 inch cubed)
Cabbage 2 cups (1/2 inch cubed)
For Rice:
Rice 500 gm
Black cumin 1 tsp
White cumin 1 tsp
Star anise 2
Salt 1 1/2 tbsp or to taste
For sauce:
Mayonnaise 1 cup
Tomato Ketchup 8 tbsp
Vinegar 4 tbsp
Caster sugar 1 tbsp
Crushed red chilies 1 tsp
Salt 1 pinch

METHOD

For rice:

Soak rice in water half an hour before.
Heat oil in a pot, add black cumin, white cumin, and star anise and give everything a good stir.
Now add the rice, salt into it, and stir gently.
Add enough water to cook the rice, cover. (As a rule of thumb you to cook rice, you only add enough water that it's one inch above the rice, cover it then, till water starts to dry. Stir once gently, add salt to taste, and reduce the flame to dum) Set cooked rice aside.
For the Sauce
Mix all the sauce ingredients into the mayonnaise, give everything a good mix, and set aside.

For spaghetti:

Boiled spaghetti in boiling hot water.
Once done, drain, wash with tap water, set aside.

For chicken:

Pat the chicken pieces dry and throw them into a dry bowl.
Now add all the seasonings into the chicken and marinate it for one hour.
Now take oil in a pan and throw in thinly Jullian ginger saute ginger then add the marinated chicken to it. Stir to mix, and then cover it, till the chicken gets cooked- nice and tender. (If it gets too dry, add 1/2 cup of water, cover again).
Once the chicken is half done, throw in all of the veggies (carrots, capsicum, cabbage, tomato, onion).
Veggies should remain crunchy yet tender.
Now add the cornflour mixture ( 1 tbsp of cornflour into 3 tbsp water) to thicken the very little sauce.
Stir in the pre-boiled spaghetti.
Cook on low flame for 5 more minutes, check seasonings and it's done.

For Assembling:

In a serving dish, spread a layer of rice on the dish. Add second layer of half of chicken plus spaghetti plus veggies,Sauce,
The remaining half of chicken plus spaghetti plus veggies.

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SINGAPOREAN RICE