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Food Fusion Singaporean Rice Recipe

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Singaporean Rice Food Fusion
Singaporean Rice Food Fusion from www.foodfusion.com

Description

If you love fusion cuisine, this Singaporean rice recipe is sure to tantalize your taste buds. A famous dish in Pakistan, Singaporean rice combines the flavors of Chinese, Indian, and Pakistani cuisines in one delicious meal. This recipe is a perfect marriage of spices, vegetables, and meat, all combined in one pot. It is a favorite of many and is a perfect meal for a dinner party or a family get-together.

Prep Time

The preparation time for this recipe is approximately 30 minutes.

Cook Time

The cook time for this recipe is approximately 45 minutes.

Ingredients

  • 1 cup of basmati rice
  • 1 medium-sized onion (finely chopped)
  • 2-3 garlic cloves (minced)
  • 1 tablespoon of ginger paste
  • 1 tablespoon of red chili powder
  • 1 tablespoon of cumin powder
  • 1 tablespoon of coriander powder
  • 1 teaspoon of turmeric powder
  • 1 teaspoon of garam masala powder
  • 1/2 cup of tomato puree
  • 1/2 cup of frozen green peas
  • 1/2 cup of carrot (finely chopped)
  • 1/2 cup of capsicum (finely chopped)
  • 1/2 cup of boneless chicken (cut into small cubes)
  • 1/2 cup of boiled and shredded cabbage
  • 1/2 cup of boiled and shredded carrots
  • 1/2 cup of boiled and shredded chicken
  • 1/2 cup of mayonnaise
  • 1/2 cup of ketchup
  • 1/4 cup of oil
  • Salt to taste

Equipment

  • A large non-stick pan with lid
  • A medium-sized pot for boiling rice
  • A wooden spoon
  • A sharp knife
  • A cutting board

Method

  1. Wash and soak the rice in water for 30 minutes.
  2. Boil the rice with 1 teaspoon of salt until it is cooked. Drain and set aside.
  3. In a pan, heat oil and sauté onions until they are golden brown.
  4. Add garlic and ginger paste and sauté for another minute.
  5. Add red chili powder, cumin powder, coriander powder, turmeric powder, and garam masala powder. Mix well.
  6. Add tomato puree and cook until oil separates.
  7. Add boneless chicken and cook until it is tender.
  8. Add green peas, carrot, and capsicum. Mix well and cook for 2-3 minutes.
  9. Add boiled and shredded cabbage, carrot, and chicken. Mix well.
  10. Add mayonnaise, ketchup, and salt. Mix well and cook for another 2-3 minutes.
  11. In a serving dish, add a layer of rice and a layer of the cooked vegetables and chicken mixture. Repeat until all the rice and mixture is used up.
  12. Bake in a preheated oven at 180 degrees Celsius for 10-15 minutes.
  13. Garnish with fried onions and serve hot.

Notes

You can also use beef or shrimp instead of chicken for this recipe. You can also add more or less vegetables, depending on your taste. If you want a spicier dish, you can add more red chili powder. This recipe can be made ahead of time and reheated in the oven before serving.

Nutrition Info

This recipe serves 4-6 people and contains approximately 400-500 calories per serving.

Recipe Tips

To make the rice fluffier, add a teaspoon of lemon juice to the water while boiling the rice. You can also add some whole spices like cinnamon, cardamom, and cloves to the boiling water for a fragrant aroma. To save time, you can use leftover rice instead of boiling it fresh. You can also use store-bought tomato puree instead of making it at home.

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