After a huge lot of requests I finally got time to make Singaporean rice. It’s a fusion recipe created in Pakistan for the food catering industry. It was typically served at weddings and other parties catered by big brands in market. But in a short span of time this dish gained immense popularity in our region and made its way into domestic kitchens. Now several home based Caterers and food venturers have this number on their menus. Ever since this dish has been established as a successful product in the food market and is an ideal choice to have in your menu if you are planning to kick start your Food business.
I am here sharing with you all the best version of it thus far, incorporating all elements that could bring out the best flavour profile to take this dish up a notch.
Do give this recipe a try and I assure you would love the results.
- FOR RICE
- 3 cups rice soaked and boiled with salt and Chinese salt
- 50 grams butter
- 4 tablespoons oil
- 1 tablespoon chopped garlic
- 1 tablespoon roasted ground cumin
- 3/4 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon chicken powder
- 3 tablespoons white vinegar
- FOR NOODLES
- 1/2 packet spaghetti boiled
- 75 grams butter
- FOR CHICKEN GRAVY
- 1/4 cup oil
- 500 grams boneless chicken cut into bite sized chunks
- 2 tablespoons chopped garlic
- 2 onions sliced
- 2 capsicums diced
- 1 cup spring onion chopped
- 1 tablespoon red chilli flakes
- 1 teaspoon red chilli powder
- 1 teaspoon levelled black pepper
- 1 teaspoon heaped roasted ground cumin
- 1 teaspoon levelled oregano dried
- 1 teaspoon levelled salt
- 1 teaspoon heaped chicken powder
- 1 teaspoon levelled Chinese salt
- 3 tablespoons soy sauce
- 3 tablespoons chilli sauce
- 5 tablespoons ketchup
- 1/2 cup water
- FOR SAUCE
- 1/2 cup cream
- 4 tablespoons lemon juice
- 1/2 cup mayonnaise
- 1/2 teaspoon black pepper
- 1/2 teaspoon roasted ground cumin
- 1/2 teaspoon red chilli flakes
- 1/2 teaspoon salt or to taste
- 3 tablespoons vinegar
- 1 teaspoon chicken powder
- 1 tablespoon icing sugar
- 1/2 cup water
- FOR TOPPING
- 1/4 cup sliced garlic
- 1/2 cup green chillies slit lengthwise into 4
- Oil to deep fry
- Start by preparing rice. Heat butter in a wok and add garlic. Sauté a minute then add rest of the ingredients for rice. Stir fry for 20 seconds and add boiled rice to it. Toss rice well and Remove from Wok.
- In the same wok add more butter and stir fry boiled noodles in butter for a couple of minutes then remove.
- Now in the same wok without washing it add oil and then chicken. Once the chicken turns white add chopped garlic and sauté well. Now add in all vegetables and stir fry for a minute. Now add all the spices and seasonings. Mix for another minute. Add in soy sauce chilli sauce and ketchup. Finally add water and bring flame to lowest. Cover and let simmer for 2 minutes. It’s ready.
- To garnish deep fry sliced garlic and green chillies till golden and crisp.
- To prepare the sauce whisk in all ingredients for sauce and set aside.
- Start assembling by layer rice in the desired platter or container. Drizzle a generous amount of sauce over rice. Now add a layer of noodles then again drizzle sauce over it. Now add a layer of chicken gravy. Finally drizzle some more sauce and top with fried garlic and green chillies.
