Name: Singaporean Rice
Cook time: 1 h 12 min
Total time: 1 h 12 min
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 1/2 kg boneless chicken, cut into strips; 1 tsp black pepper; 1 tsp zeera (cumin) powder; 1 tsp red chilli powder; 1/2 tbsp chicken powder; Salt to taste; 2 tbsp vinegar; 2 tbsp chilli sauce; 2 tbsp soy sauce; Juice of 2 lemons; 3 tbsp Chilli Garlic Ketchup; 2 capsicums, julienned; 1 cabbage, thinly shredded; 3 carrots, julienned; 3 tbsp oil; 1 tsp black pepper; Salt to taste; Boiled spaghetti, 1 pack; Chilli, soya vinegar sauces each 1 tbsp; Mayonnaise; Chilli garlic sauce; Ketchup; 1 tbsp vinegar; 1 tbsp water, to adjust consistency; 1/2 chopped onion; 3 cups rice

Instructions 22

Mix all ingredients with the chicken and marinate for 1 hour.
Heat 3 tbsp oil, add ½ chopped onion and chopped garlic, sauté.
Add the marinated chicken and cook until tender and the sauce slightly thickens.
Step 2, Vegetables & Spaghetti.
Heat oil in a pan.
Add vegetables with black pepper and salt; stir-fry on high heat for 2-3 minutes (keep them crunchy).
Add boiled spaghetti and toss to combine. Set aside.
Step 3, Mayonnaise Sauce.
Mix all ingredients well until smooth.
Fill in a squeeze bottle for drizzling.
Step 4, Boiled Rice.
Boil 3 cups rice until done.
Steam (dum) the rice for 10 minutes for perfect fluffiness.
Step 5, Garlic Tarka.
Optional but gives the signature aroma.
Heat 2 tbsp oil, add finely sliced garlic, fry until golden, and set aside.
Final Layering.
Spread a layer of steamed rice in a dish.
Add a layer of spaghetti with vegetables.
Add the cooked chicken on top.
Pour garlic tarka over the chicken.
Drizzle the mayonnaise sauce generously.

Singaporean Rice