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Tahira Mateen's Recipe (Kam Kharch Bala Nasheen)


Singaporean Rice


Categories: Iftar, Lunch, Dinner, Chicken Recipes, Noodles, Rice


Basmati Rice 750 grams soaked for 30 minutes

Boiled noodles 1/2 packet

Oil 1/2 cup

Cinammon stick 1

Cloves 2 to 3

Black Pepper 2 to 3

Cumin Seeds 1 tsp

Onion 1 chopped

Ginger Garlic paste 1 tbsp

Peas 2 cups

Salt upon taste.

Coriander to garnish

Rice Dip

Mayonnaise 1/2 cup

Yogurt 1/4 cup

Green Chilli paste 1 tsp

Garlic chopped 1 tsp

Chicken Saute'

Oil 1/4 cup

Boneless Chicken 750 grams cube shaped

Garlic chopped 1 tsp

Ginger chopped 1 tsp

Salt upon taste

Chicken powder 1 tsp

Black Pepper 1 tsp freshly crushed

Red Chilli crushed 1 tsp

Cumin seeds roasted and crushed 1/2 tsp

Garam Masala powder 1/4 tsp (optional)

Vegetables Saute'

Oil 2 to 3 tbsp

Carrots diced 1 cup

Capsicum diced 1 cup

Spring Onion sliced 1 cup

Cabbage 1 cup

Green chillies chopped 1 tbsp

Green Garlic 2 to 3 tbsp

Garlic chopped 1 tsp

Salt to taste

White pepper 1/2 tsp




  • Heat oil on stove, add in cinammon stick, cloves, black pepper, cumin seeds, onion and cook till onions get light brownishish. Next add g.g.paste, peas and cook for a while, add rice, water and salt. Cover the pot and let rice cook. When water dries slow the flame place a tawa below and leave for dum. Close after 10 minutes.
  • To prepare the dip, take a bowl, put in mayonnaise, beated yogurt, green chili paste and garlic chopped. Mix all well and the dip is ready.
  • In another pot heat oil, add ginger, garlic once the smell of fresh ginger garlic seems obvious add in chicken. For seasonings add salt, chicken powder, black pepper, red chilli crushed, cumin crushed and garam masala. Cook for 3 to 4 minutes till chicken is done.
  • Put all the ingrediesnts of vegetable saute one by one and stir fry for 3 to 4 minutes on high flame. Close the stove.
  • Now to serve, place rice at the bottom in the serving dish, cover the top with boiled noodles, then layer with sauted vegetables, then chicken. Lastly drizzle the dip prepared. Sprinkle a few coriander leaves and serve.











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