Ingredients for rice
Rice 1/2 kg
White and black cumin seeds 1/2 tsp each
(kala aur safaid zeera)
Peas (lightly boil them) 1/2 cup
Star aniseed 2
(badian kay phool)
Oil 1/4 cup
Ingredients for chicken
Boneless chicken 1/2 kg
Carrots (lightly boil them) 1
Capsicums 2
Tomato and onion 1 each
Cabbage (sliced) 1 cup
Ginger (chopped) 1 tbsp
Spaghetti (boiled) 1 cup
Salt 1 tsp
Crushed black pepper 1 tsp
Red chilies 1 tsp
Soya sauce 2 tbsp
Red chili sauce 2 tbsp
Ketchup 4 tbsp
Corn flour 1 tbsp
Oil 1/4 cup
Ingredients for sauce
Mayonnaise 1/3 cup
Salt pinch
Crushed red chilies 1/2 tsp
Sugar 1 tsp
Vinegar 2 tbsp
Ketchup 2 tbsp
Ingredients for topping
Green chilies (sliced and fries) 8
Garlic (chopped and fried) 4 tbsp
Method:
- Soak rice for 1/2 hour. Heat oil in a pot and fry white and black cumin seeds and star aniseeds. Add rice, salt and peas to the pot and fry for a while. Add 2 cups water and cover with a lid. When all the water dries lower the flame and keep on dum.
- To make sauce, put all sauce ingredients in a bowl; mix well and keep aside. To make chicken, heat oil in a pot and lightly fry ginger in it. Add chicken pieces and stir fry. Add salt, red chilies, black pepper, ketchup, chili and soya sauces. Fry for a while and add all vegetables. Do no over-cook vegetables. Add 1 cup water and when it comes to a boil, add corn flour mixed in 2 tbsp of water. When it becomes thick, turn off the flame. Put rice in a serving dish; pour the sauce over it, then place spaghetti and lastly put chicken mix on top. Garnish with green chilies and garlic. Delicious Singaporean rice is ready to be served.
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