Go Back
–+ servings
Singaporean rice is a Pakistani fusion dish comprising of a layer of rice, followed by a layer of Chinese style chicken and vegetables, followed by noodles and a mayo sauce on top.
Print Recipe
5 from 4 votes

Singaporean Rice

Singaporean rice is a Pakistani fusion dish comprising of a layer of rice, followed by a layer of chicken and vegetables, and then noodles and mayo sauce on top. 
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: Chicken, Fusion, Pakistani
Servings: 8 people
Calories: 250kcal
Author: Kiran

Ingredients

Ingredients for Rice Layer

  • 2 tablespoons oil
  • ½ teaspoon cumin seeds (optional)
  • 2 star anise (badiyan ka phool) - optional
  • 2.5 cups Basmati rice washed and soaked for 10 minutes

Ingredients for Chicken and Vegetables Layer

  • ¼ cup oil
  • 2 garlic cloves sliced
  • 1 tablespoon ginger chopped
  • ½ kg boneless chicken cut in cubes
  • 1 teaspoon salt
  • ¼ teaspoon red chili flakes
  • 1 teaspoon black pepper
  • 4 tablespoons soya sauce adjust to taste
  • 1 tablespoon vinegar
  • 1 carrot chopped
  • 2 small capsicum chopped
  • 1 onion chopped
  • 2 cup cabbage sliced
  • 2 tablespoons chili garlic sauce (substitute with chili sauce)
  • 4 tablespoons ketchup
  • 2 tablespoon corn flour
  • 200 grams boiled spaghetti quantity can be reduced

Ingredients for Sauce

  • ½ cup mayonnaise
  • ¼ teaspoon salt
  • ½ teaspoon red chili flakes
  • 1 teaspoon sugar
  • 2 tablespoons vinegar
  • 4 tablespoons ketchup

Ingredients for Garnish

  • 2 tablespoons oil for frying
  • 4 green chilies
  • 8 garlic cloves sliced

Instructions

Instructions for Rice

  • Clean, wash and soak rice for 15 minutes. Rinse at least 3 times to get rid of the starch.
  • Heat oil in a large pot.
    Add cumin seeds and star anise (if using). Saute for about 30 - 45 seconds, and add rice.
  • Add salt and about 5 cups of water. Bring to a boil, and cover with lid till rice is done. Set aside.

Instructions for Chicken & Vegetables Layer

  • Heat oil in a pot and lightly fry ginger and garlic in it. Add chicken pieces and stir fry. 
  • Add salt, black pepper, red chili flakes, soy sauce and vinegar. Saute for about a minute and then start adding the vegetables. Onions need to be sauted first followed by carrots, capsicum and lastly cabbage. 
  • Fry the vegetables for a minute and then add ketchup and chili garlic sauce.
  • Let the sauce come to a boil, and then add cornflour dissolved in water.  When the mixture becomes thick, turn off the flame. Avoid cooking the vegetables for too long as they can become soggy.

Instructions for Mayonnaise

  • Put all sauce ingredients in a bowl. Mix well and keep aside.

Instructions for Garnish

  • Heat a small frying pan and add garlic cloves followed by green chilies. Fry till the garlic and chilies are golden brown. Be careful when frying the chilies as they can burst. Make a slit in the chilies before frying. Set aside. 

Instructions for Singaporean Rice Assembly

  • Take a large glass dish, preferably a 13 x 9 rectangle dish. Layer the rice at the bottom, and then spread half of the chicken and vegetables mixture. Top with half of the noodles, and then the remaining chicken & vegetables followed by the noodles.
    Top the noodles with the mayonnaise and then finally the fried garlic and green chillies.
  • The Singaporean rice can be warmed in the oven for 10 - 15 minutes.  When serving the Singaporean Rice, make sure to get a bit of all the layers for the best flavour.

Notes

There can be many variations to this recipe as follows:
  1. Plain steamed rice can be used instead of spiced rice. Peas or other vegetables can be added to the rice for a different taste.
  2. Other vegetables like broccoli and sprouts can be used.
  3. The quantity of rice and noodles can be adjusted as per personal preference. 
  4. Peanuts or cashews can be added to the garnish, along with fried noodles.

Nutrition

Calories: 250kcal
Tried this Recipe? Tag me Today!Mention @MirchiTales or tag #mirchitales!