I can’t communicate my supreme joy in posting this Singaporean rice formula, right off the bat since I love to eat this delicious, delightful, sweet, and acrid rice. Furthermore, on the grounds that this dish began in my city.


Try not to be misdirect by “Singaporean” in the name. The dish never observed Singapore and have nothing to do with it. It was deliberately giving an extravagant and deceiving name to excite the wedding swarm with a colorful name. This dish started in the possession of Bohra food providers some place in 2000 – 2002. It was the point at which the way of life of giving Menu heretofore in weddings had recently started and the fascinating name was need existing apart from everything else.

I recollect, in each other Bohra wedding that occurred in winter of those years, Singaporean rice was presented with tomato corn soup. What’s more, it was continually energizing and something else from biryani and yakhni pulao. (The other nearby rice options.) However, this dish didn’t get into a neighborhood Karachi wedding scene until 2010 and has been satisfying everybody from that point forward.

Singaporian Rice Recipe


It is layered rice with

plain or vegetable seared rice

prepared chicken and vegetable sauce (like the Manchurian sauce),

a Russian sauce

a few noodles to brighten;

what’s more, singed garlic and chilies to complete the dish.

I know, the dish seems like a mixture of flavors with too succulent nibble and that is actually what it is. An explosion of flavors in each nibble. One more disarray that I wish to clear is the noodles is the formula are simply design. The rice tastes incredible with the sauce and two numerous noodles are essentially interfering with the surface and flavor. In spite of the fact that I have eaten this dish since my adolescents, I despite everything needed to attempt it multiple times before getting that cook like taste. I trust you appreciate this formula, kindly don’t spare a moment to impart your insight in remarks.


Cleave cabbage, capsicum, carrot and onion.

• Chop the garlic cloves.

• Slit the green chillies and expel their seeds.

• For Batter: Mix an egg, dark pepper, salt, plain flour and corn flour.

• Also include preparing powder in it and blend well.

• Marinate the chicken in the above hitter.

• Take oil in a container and warmth it.• Fry the chicken in the dish.

• Deep fry the green chillies.

• Then fry the cleaved garlic, till they get brilliant earthy colored.

• Fry capsicum, carrot, cabbage and onion.

• Add seared chicken and ginger in a container.

• Add 2 tsp tomatoe ketchup and 1 tsp soy sauce.

• Also include a touch of orange food shading.

Singaporian Rice Masala

• Cook it for some time.

• For Spaghetti: Add salt and oil in bubbling water.

• Add spaghetti in the water and bubble.

• For Rice: Soak the rice for 30 minutes.

• Take water in a dish, include salt in it.

• Then include rice in above dish and bubble them, at that point channel off the water.

• For Sauce: Take mayonnaise in a bowl and include cream in it.

• Also include red pepper, salt and dark pepper.

• Then include ketchup and roasted food shading. at that point take a serving rice plate and make a first layer of rice, at that point second layer of noodles and include some mayonnaise sauce it. Also, serve hot and appreciate the taste.


Marinate chicken with ginger, garlic, green stew, Kashmiri bean stew, red stew chips, cornflour, lemon juice, and soy sauce. Let it rest for 30 minutes in any event or ideally overnight in the ice chest. At that point cook chicken on medium warmth for 20 minutes until chicken is delicate.

I utilized plain rice in this formula to keep it straightforward. You may make vegetable singed rice, garlic rice as well.

What makes this chicken extremely yummy is the Russian sauce. Simply blend ketchup, bean stew garlic sauce, mayonnaise and, milk in the bowl, and sauce is prepared. You can make this sauce ahead of time a store in the cooler.

Fresh garlic: The secret to firm garlic is cut garlic and don’t cleave it. (Truly, I have slashed in the photograph, however you kindly don’t hack it, cut it.) Then fry garlic alone until brilliant. Keep the warmth on medium. Evacuate to a kitchen towel.

Fry Chillies: Now fry chillies independently in a similar oil.

Sautee Spaghetti: In same oil give bubble spaghetti a couple of mixes till it gets somewhat warm. Put in a safe spot.


On a side of the container blend, fry flavors for not many second at that point include all the vegetables. ( You may utilize different vegetables of your decision.)

At the point when carrots are delicate and semi-cooked, include the sauces ketchup, bean stew garlic sauce and vinegar.

Give it each of the a mix and include cornflour slurry and water varying for a thick sauce. Keeps cooking on medium warmth until sauce thickens. Continue blending.

Include cooked chicken. Do a trial. Include chicken tikka or baked masala just is required.

Include green onions, blend sauce is prepared. Do a trial modify salt or more water if necessary.

To collect: Fill a plate with rice, spread the chicken sauce over it. Design with noodles and top with Russian sauce. At long last, sprinkle firm garlic and seared chilles. Serve hot.

Tasty Singaporian Rice



500 grams chicken , cut in shapes. (around 2 chicken bosom)

2 tablespoon flour

1 tablespoon green bean stew glue

½ tablespoon ginger glue

½ tablespoon garlic glue

1 tablespoon oil

1 tablespoon lemon juice

1 tablespoon soy sauce

½ tablespoon Kashmiri bean stew powder, substitutes with paprika

2 teaspoon red bean stew pieces, or to taste



3 tablespoon oil

½ tablespoon ginger glue

½ tablespoon garlic glue

1 tablespoon soy sauce

½ teaspoon dark pepper

1 chicken block/bullion


1 cup carrot, cubbed

1 cup potato, cubbed and bubbled for 5 minutes

⅓ cup slashed capsicum

½ cup broccoli florets, (or onions cut in blocks)


½ cup ketchup

4 tablespoon bean stew garlic sauce, or zesty ketchup

1 tablespoon vinegar


4 tablespoon cornflour, blended in 4 tablespoon of water

½ tablespoon chicken tikka masala or Tandoori masala or only 1 teaspoon hot sauce, discretionary to make sauce fiery

1 to 1½ cups water, or more for sauce

5 tablespoon hacked green onions


½ cup mayonnaise

¼ cup ketchup

2 tablespoon stew garlic sauce, or hot ketchup

4 tablespoon milk or water to thin sauce


2 cups rice, splashed

2 pepper

2 tablespoon salt , or to taste

Latest Singaporian Rice Recipe


2-3 tablespoon oil to broil

6 fat garlic, cut

6-8 chillies, cut length-wise half and seeds expelled

100 grams noodles, bubbled ( about ¼ bundle of 400 gram pack)



In a bowl blend all the fixings to marinate chicken. Marinate for in any event 30 minutes or overnight in cooler.

Spread and cook chicken for 20 minutes on medium warmth until delicate. Put in a safe spot.


In another container, heat oil and fry the element of preparing for few moments. At that point, include the vegetables. Cook for 5 minutes until the carrots are delicate, continue mixing.

Presently include the sauces, blend well.

At that point include the cornflour slurry and water. Blend and cook until sauce thicken.

Include chicken and green onions. Blend well and do a trial. Modify tikka masala just if necessary. Additionally change salt varying. Sauce is prepared.


Blend all the element of Russian sauce in a bowl and put in a safe spot.

Cook 2 cups rice with salt and peppercorn. Put in a safe spot.

Fry garlic in oil until brilliant and fresh. Put aside on kitchen towel to fresh.

In a similar oil fry chilies until you see a couple of earthy colored spots.

In a similar oil, fry spaghetti for a minutes until warm.


In a plate serve rice and top it with alyer of sauce. Spread a few noodles over it. Get done with russian sauce, garlic and singed chillies. Serve hot.

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