Singaporean Rice

Ingredients:

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

Oil

For garlic rice:

Rice 4 cups

Salt

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

Method:

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! :)