Pakistani-Style Singaporean Rice Recipe With Chicken is a multi-layered fusion dish. It features boiled basmati rice layered with noodles/spagetti and vegetables, topped with flavorful chicken curry, a secret sauce, and garnished with green onions.
SINGAPOREAN RICE
Pakistani-Style Singaporean Rice Recipe With Chicken is a fusion dish. It features boiled basmati rice layered with noodles/spaghetti and vegetables, topped with flavorful chicken curry, a secret sauce, and garnished with ginger and green onions.
If you don’t feel like making plain Basmati rice, you can switch it up with some Vegetable Pulao instead.
Despite its name, Singaporean Rice has no connection to Singapore or its cuisine. This unique fusion dish actually originates from Karachi, Pakistan. It’s said to have been created by a wedding caterer aiming for a one-dish meal combining protein and starch, similar to Chicken biryani.
This dish features layers of rice, chicken, vegetables, noodles or spaghetti, and green onion, all bursting with bold, vibrant flavors. The name “Singaporean Rice” was likely chosen to give it a unique and exotic appeal.
The first time I made this Pakistani main dish recipe was when we lived in Connecticut. I found the recipe but changed it up to make it taste the way I like. Now, I’m sharing my own version of Singaporean Rice with you!
INGREDIENTS
- Basmati Rice- I used Basmati rice but you can substitute Jasmine rice as well.
- Spagetti/Noodles- I used spaghetti but you can udon noodles.
- Chicken Curry- In the chicken curry I used chili garlic sauce but you can subtitute hot sauce.
HOW TO MAKE SINGAPOREAN RICE?
Cook the spaghetti or noodles and set aside.
Add oil, ginger garlic paste, and chicken.
Now add the sauces and spices.
When it's done set aside.
Next add the veggies and spices.
Now add the cooked spaghetti or noodles.
Mix them and set aside.
Now cook the basmati rice and set aside. Make the fried garlic and green pepper mixture.
Next make the sauce.
Let's assemble lay the basmati rice.
Now add the noodle/spaghetti mixture.
Next add the chicken curry and sauce.
Topped with fried garlic and green pepper mixture and garnish with green onion and ginger.
HOW TO STORE IT?
Firstly, I'd assemble Singaporean rice in a 9 by 13 glass pyrex dish. So when it comes time to store I'd just cover the lid and store it in the refrigerator. This recipe isn't freezer-friendly.
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Let's Make Singaporean Rice!!!
Pakistani-Style Singaporean Rice Recipe With Chicken
Ingredients
- 1 cup basmati rice cooked
Chicken Curry
- 1 tbsp olive oil or any neutral oil
- 1 lbs chicken boneless chicken (breast or thigh) cubed
- 2 tbsp ginger garlic paste
- 1 tbsp soya sauce
- 1 tbsp water if needed
- 1 tsp chili garlic sauce
- 1 tbsp vinegar
- 1 tsp kosher salt or as needed
- ½ tsp black pepper
- ½ tsp red chili powder
- ¼ tsp crushed red pepper flakes
Noodles and Veggie Mixture
- 1 lbs noodles/spaghetti cooked
- 1 tbsp olive oil or any neutral oil
- 1 bell pepper thinly sliced
- ½ cup carrots shredded
- ½ cup cabbage shredded
- ½ tsp red chili powder
- ½ tsp black pepper
- ¼ tsp crushed red pepper flakes
- ½ tsp kosher salt or as needed
- 2 tbsp soya sauce
Sauce
- ½ cup mayonnaise
- ⅓ cup ketchup
- 1 tsp chili garlic sauce
- a pinch kosher salt
- a pinch black pepper
Fried Garlic and Green pepper Mixture
- 2 tbsp olive oil or any neutral oil
- 2 green chili pepper roughly chopped
- 7 garlic cloves thinly sliced
Garnish
- ginger cut julienne
- 2 green onions thinly chopped
Instructions
- Prepare the rice and noodles/spaghetti.
Chicken Curry
- In a wok, on medium heat, add oil and let it heat up.
- Now add ginger garlic paste.
- Sauté that for 10-20 seconds.
- Next add chicken and stir that around the wok until the chicken changes color.
- Now add soya sauce, chili garlic sauce, salt, black pepper, red chili powder, red pepper flakes, vinegar.
- Give it all a good mix until the chicken releases its water.
- Now add only 1 tbsp water and close the lid and let it cook until the cook is fully done. This process will take 10-15 minutes, stir in between.
- Turn off the stove.
- Dish the Chicken gravy in a bowl. Set aside.
Noodles and Veggies Mixture
- Now in the same wok, add oil, and let it heat up on medium heat.
- Next add bell pepper, carrots, and cabbage.
- Give it a good mix for like 2-3 minutes or until the veggies starts to soften.
- Now add salt, black pepper, red chili powder, soya sauce, and crushed red pepper flakes.
- Give it a good mix.
- Now add cooked spaghetti or noodles.
- Give it a cook mix.
- Turn off the stove.
- Set aside.
Sauce
- Combine Ketchup, mayonnaise, salt, black pepper, and chili garlic sauce.
- Mix and set aside.
Fried Garlic and Green pepper Mixture
- In a fry pan, add oil on medium heat, and let it heat up.
- Now add garlic cloves and let it sizzle when it's golden in color.
- Add green chili pepper.
- Lightly sauté it.
- Turn off the stove.
- Set aside.
Assembly
- Now in a pyrex dish or a platter.
- Add spread a layer of rice on the dish or platter.
- Now add second layer of Noodles and veggie mixture.
- The third layer will be chicken gravy.
- The forth layer will be the sauce.
- The fifth layer will be fried garlic and green pepper mixture.
- The sixth layer will be garnish ginger and green onion.
- Enjoy!
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