Singaporean Rice by Zarnak Sidhwa

Ingredients:

Mayonnaise Sauce:

• Mayonnaise 1/2 cup
• Ketchup 3-4 tbsp
• Salt 1 pinch
• Garlic paste 1 clove
• Red chili 2 tsp

Gravy:

• Boneless chicken cubes 1/2 kg
• Capsicum chopped 1
• Carrot cubes 1
• Onion chopped 1
• Ginger garlic paste 1/2 tsp
• Green chilies chopped 2
• Lemon juice 1/2
• Soya sauce 1 tsp
• Black pepper 2 tsp
• Cumin powder 1/2 tsp
• Chopped coriander 2 tbsp
• Red chili crushed 1 tsp
• Ketchup 1 tbsp
• Corn flour 1 tbsp
• Water 1/2 cup
• Oil 3 tbsp
• Salt to taste

Other Ingredients:

• Spaghetti 200 gm
• Rice boiled 1 cup
• Garlic chopped 3-4 cloves
• Butter 1 tbsp
• Oil as required
  

Method:

1. Boil spaghetti in water with some salt and oil.
2. Drain then drizzle 1 tbsp oil on pasta to prevent it from sticking together.
3. Set aside.
4. For mayonnaise sauce: Mix all ingredients together and set aside.
5. For gravy: Heat oil in pan, add onions and fry until they are translucent.
6. Add chicken and ginger garlic paste.
7. Fry for few minutes until chicken color changes.
8. Then add capsicum and carrot.
9. Stir fry until chicken is done.
10. Add green chilies, chopped coriander, soya sauce, ketchup, lemon juice, red chili, salt and pepper.
11. Cook together for 2 minutes, then add corn flour, mixed in water.
12. Lower heat and let gravy simmer for few more minutes.
13. In another pan, add 1 tbsp butter and garlic and green chilies.
14. Saute. Set aside.
15. For layering: Place rice on bottom.
16. Then spaghetti.
17. Then pour chicken gravy over spaghetti.
18. Drizzle mayonnaise sauce all around edges and some in center.
19. Lastly add buttery gravy and chilli and serve.