There is nothing singapuri in this singapuri rice. It is just another version of fried rice with some changes of Chinese sauces here and there. I researched a lot but couldn’t find any relevance with Singapore.
A spicy yet amazing taste to fill up your evening hunger. Usually, Chinese foods are instant and thus they are always easy to cook.
It hardly takes less than 25 minutes to cook this rice dish. You can also use your leftover plain rice to make this amazing recipe.
My friends are a fan of my cooking and there are some dishes that they always are ready for them. One is the Memoni Akhni and another one is this singapuri rice.
Give it a try to this amazing rice recipe on a Sunday evening and share your experience with us.
Ingredients of Singapuri Rice
1/2 Kg Chicken Boneless Cubes
1/2 Table Spoon Turmeric Powder
2 Table Spoon Ginger Garlic Paste
1 Pcs Capsicum Medium Size
1 Table Spoon Chilly Flakes
2 Table Spoon Green Chilly Sauce
1/2 Table Spoon Black Pepper Powder
2 Cups Rice. Basmati or non-basmati
1 Table Spoon Ajinomoto. Not necessary you can cook without it also.
1 Cup Cabbage
Steps for Singapuri Rice
Boil the rice in a container and keep it aside for the water to drain.
In a pan add some oil and add ginger garlic paste, cabbage, chicken cubes, turmeric powder and chilly flakes. Cook for 10-15 minutes until Chicken is cooked well.
Add capsicum, green chilly sauce, black pepper powder and Ajinomoto and mix it well. Cook for 5 minutes.
Add the boiled rice that was kept aside to the mixture. Mix it well. Keep on high flame for 2-3 minutes.
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