Rice Singaporean

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INGREDIENTS


½ kg Rice
½ teaspoon White cumin seed (Safaid Zeera)
½ teaspoon Black cumin (Kala Zeera)
1 teaspoon Salt
Anistar (Badiyan ka Phool)
2-3 tablespoon of oil
For Chicken Mixture:
2 tablespoon of oil
1 tablespoon Ginger
½ kg Chicken (boneless)
2 Carrot, sliced
2 Capsicum, sliced
1 Onion, chopped
1 cup Cabbage, chopped
1 cup Spaghetti (boiled)
1 teaspoon Black pepper crushed
1 teaspoon Red pepper crushed
1 tablespoon Soya sauce
4 tablespoon Ketchup


For Sauce:


½ cup Mayonnaise
¼ teaspoon Salt
½ teaspoon Chili powder
½ teaspoon Red pepper crushed
2 tablespoon Vinegar
2 tablespoon Ketchup
1 teaspoon Sugar
For Topping:
8 Green chilies (sliced and fried)
4 tablespoon Garlic (chopped and fried)

DIRECTIONS


1. Soak rice for 15 minutes.
2. Heat oil put cumin seed (zeera), Anistar (Badiyan ka Phool), salt and rice with 2 cups of water.
3. Cover with lid and cook till rice done. Set aside.
4. For Chicken:
5. Heat oil in a wok and add ginger. Saute for 30 seconds.
6. Add boneless chicken and cook for 4-5 minutes till chicken changes colors.
7. Add all chopped vegetables and sauté for 4-5 minutes.
8. Add spices (black pepper, crushed red flakes, salt), soya sauce, ketchup and 1 cup of water.
9. Cook for five minutes.
10. Dissolve corn flour in water, and then add in chicken mixture to thicken the sauce.
11. Topping:
12. In another frying pan fry garlic cloves till golden and then green chilli slices.
13. In serving dish spread a layer of rice, then a layer of spaghetti followed by the chicken & vegetable sauce.
14. Sprinkle fried garlic and green chilies on the top.
15. Ready to serve.