Singaporean Rice


Noodles  1 pack

For gravy:

Chicken boneless 250 gm
Carrots 250 gm
Capsicum 250 gm
Onion 100 gm
Garlic, 2 tsp chopped
Salt & Pepper
Green Chilies 4-5
Red chili powder ½ tsp
Chicken cube, 1 piece
Ketchup, 3 tbsp
Chinese salt ½ tsp
Soy Sauce 3 tbsp
Chili sauce 3 tbsp
Vinegar, 2 tbsp
Sugar, as required
Cornflour, as required

For garlic rice:

Rice 4 cups
Garlic, ½ head, sliced
Red chilli powder 2 tbsp
Turmeric powder, ½ tsp

For mayo topping:

Mayonnaise, 1 ½ cup
Vinegar, 2tbsp
Red chilli powder to taste
Ketchup to taste
Chilli sauce

For baghaar:

Green chili, 10 to 12
Garlic head, 1 ½


Make the gravy by heating oil in a pot. Fry sliced green chilies and garlic till soft. Now add a piece of chicken cube, mix well and make sure the flame is low. Now add the chicken and vegetables and stir fry. Now add salt, Chinese salt, pepper, soy sauce, chili sauce, vinegar, ketchup and sugar. Mix well and add about 3 cups water. Let it boil. Once it has boiled well, add cornflour (approx.: 3 tbsp mixed in water). Once thickened, turn off the flame.
To make the rice, heat oil in a pan. Add chopped garlic and fry till golden brown. Now add red chili powder, salt and turmeric. Now add the soaked rice and 6 cups water. Cover with a lid and let it simmer for 20 minutes or till done.
Boil the noodles.
To make the mayo topping, mix together all the ingredients well. Keep aside.
Take a frying pan, heat one cup oil. Now add sliced green chilies and fry for two-three minutes. Now add the chopped garlic and fry till golden brown. Make sure you don’t burn it! Once done, turn off the flame and keep aside.
Now take a platter, and start assembling the dish. First, a layer of rice, then gravy, then noodles, topped off with the mayo topping and finally the baghaar. Serve! :)


Comments are appreciated! :)

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