This is a highly requested recipe that I’ve made multiple times since getting married. My own family doesn’t prefer Singapori Rice too much, but after polishing up the recipe, I’ve convinced them that this dish is worth enjoying! It’s a personal favorite of both mine and my husband’s, so we make it often.
If you don’t know what Singapori Rice is, it’s a Pakistani fusion recipe that combines some Asian flavors with some Desi/Pakistani flavors. The results are a delicious rice, noodle, chicken, and veggie dish that’s super popular in crowds or at family gatherings.
I won’t waste much time going on about this dish. But, I will mention that this dish has a few separate components. You can make some of these components ahead of time. So when you need to serve, you can easily heat up and assemble everything! Basically, there’s a noodle layer, followed by a rice layer, the chicken gravy, and finally a spicy mayo sauce that ties everything together. There’s nothing too complicated about this dish. Read below for the full recipe.
- 1 lb spaghetti noodles
- 2 cups basmati rice
- 1.5 lbs chicken breast, diced in 1 in cubes
- 3/4 cup of ketchup
- 5 tbsp soy sauce, divided
- 3-6 tbsp sriracha sauce, divided
- 1 tsp ginger garlic paste
- 1 tsp garlic chili paste
- 1 tsp sesame oil
- 2 small carrots, julienned
- 1/2 cabbage head, thinly sliced
- 1 bell pepper, cut into small cubes
- 1 small onion, diced
- 1 bunch green onion, thinly sliced
- 1/2 cup mayonnaise
- Spices- black pepper, red chili powder, coriander powder, whole cumin
- Salt to taste
- Cooking Oil
- Make the mayo sauce first: stir together mayonnaise, 1/4 cup ketchup, a splash of soy sauce, 1 tsp (or more) of sriracha, and 1/4 tsp black pepper powder. Set aside
- Wash and soak the rice in cold water.
- Boil the noodles according to package directions, drain and set aside, covered.
- Bring another pot of hot water to boil, add in 2 tsp salt+1 tsp whole cumin + 2 cups soaked rice.
- Cook rice until fully cooked but not mushy, then drain and set aside.
- Stir fry the diced onions in some oil and add in the chicken cubes + ginger garlic paste.
- When chicken is almost fully cooked, add in 1/2 cup of ketchup, 1 tsp black pepper, 1/2 tsp red chili powder, 1/2 tsp coriander powder and 1 tbsp soy sauce.
- Reduce to low heat and cover and cook for another 6 minutes, then add in bell pepper and half the green onions and finishing cooking for 1 more minute. Set gravy aside.
- To prepare the noodles, heat up a wok style pot and add in the cabbage + carrots in some more oil.
- When veggies are soft, add in the noodles and a splash of water to break them up. Add in sesame oil, remaining soy sauce, garlic chili sauce, and sriracha. You can add more or less according to your taste.
- To assemble: layer the noodles in a large casserole dish, then top with the boiled rice. Slightly mix with tongs to get the rice incorporated into the noodles. Top the rice/noodles with the chicken gravy. Drizzle the mayo sauce lightly over the top of everything, then sprinkle with the rest of the green onions. Serve hot!