Singaporean rice | سنگاپورین رائس | सिंगापुरी चावल | Pakistani / indian recipe

Soak 1 cup of basmati rice in salted water and cook until the water is absorbed and the rice is fluffy.

Boil approximately 1 packet of spaghetti until cooked and set aside.

Chop vegetables: capsicum, carrot, cabbage, and green onions into small pieces.

In a pan, heat some cooking oil and add ginger garlic paste followed by the chicken breast pieces.

Season the chicken with 1/2 teaspoon salt, 1 teaspoon red chili powder, and 1 teaspoon black pepper, and mix well.

Add 1 tablespoon soy sauce and 3-4 tablespoons hot sauce to the chicken and cover to cook on low heat until the chicken is done.

In another pan, heat 2-3 tablespoons of oil and add the chopped vegetables along with 1 tablespoon salt, 1 tablespoon soy sauce, and 3-4 tablespoons hot sauce, stir-frying for about a minute to keep them crunchy.

Mix the cooked spaghetti with the vegetables in the pan.

Prepare the mayo sauce by mixing mayonnaise, ketchup, 1 teaspoon vinegar, and chili garlic sauce in a bowl.

Spread the cooked rice on a plate, top with the cooked chicken, and then add the spaghetti with vegetables on top.

Drizzle the mayo sauce over the dish.

Equipment Needed

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