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Recipe for Singaporean Rice
Ingredients

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

Preparation 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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Singaporean Rice
Prepration Time: 00 hrs 40 mins
Cook Time: 00 hrs 25 mins
Serves: 8 Persons
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