Singaporean Rice Food Recipe

Rice Food

When you hear the name Singaporean rice, you may think that it belongs to Singapore, but the truth is that it does not.If you search for this dish on Google, you will find most Singaporean rice recipes in Pakistan.But where this dish is from and why it became so popular will not be available.Actually, a dish called Singaporean rice does not belong to any country in the world, and it is not related to Singapore at all.

A dish called Hainanese Chicken Rice was prepared in southern China, and later became Singapore’s national dish.This dish was also prepared with chicken and rice, but with the passage of time, Pakistan started making this dish in a new way and called it Singaporean rice.Now this dish is made and eaten with great passion in Pakistan, while people also include it in their list of dishes for many functions and weddings.

Singaporean Rice Recipe

Read the delicious recipe for this delicious Singaporean rice dish here.It has a long list.

Chicken Gravy Ingredients:
Cut the chicken into ½ kilo boneless pieces

A tablespoon of soy sauce

About a tablespoon of vinegar

Two tablespoons of oil

Salt ½ teaspoon

Cayenne pepper, ½ tsp

Ginger-garlic paste, one tablespoon

Black pepper, ½ tsp

Chili sauce, 1 tsp

Ketchup ½ cup

Two to three tablespoons of water

Ingredients for Fried Vegetables and Noodles:
Boiled noodles, 200 grams

One tablespoon of oil

A tablespoon of ginger, sliced long

Capsicum long, sliced, ½ cup

¼ cup chopped white part of green onion

¼ cup green onion, chopped

One cup of cabbage, sliced long

½ cup carrots, sliced lengthwise

Salt to taste

Black pepper to taste

Red chili powder, ½ tsp

Sesame oil: ¼ tsp

Two tablespoons of soy sauce

Ingredients for making mayo sauce:
Mayonnaise, ½ cup

Ketchup: 1/3 cup

Chili sauce, 1 tsp

A pinch of salt

A pinch of black pepper

Rice:
Rice ½ kg

A teaspoon of salt

A teaspoon of oil

Composition:
Chicken Gravy: Heat oil and add chicken; add ginger garlic paste; fry until it changes color; add soy sauce, vinegar, salt, red chilies, and black pepper; mix well; then add chili sauce and ketchup; add a little water; and cook for three to four minutes. After it is ready, take it out in a bowl.

Fried Vegetables and Noodles: Add a little oil to the same pan and add all the vegetables, leaving only the green part of the green onion. Add soy sauce, salt, black pepper, and red pepper, and fry for one to two minutes. Add cooked noodles and mix; add oil and green onion greens and mix again; keep aside until ready.

Mayo sauce: In a bowl, add mayonnaise, ketchup, chili sauce, salt, and pepper; mix well. When the mayo sauce is ready, store it in a bottle if desired.

Cook the rice with two cups of salt and keep it aside, and fry the chopped garlic and green chillies separately.

Garnish: Place a layer of rice in one dish, another layer of stir-fried vegetables and noodles, then top with a layer of chicken.

Finally, pour mayo sauce on top, add fried green chilies and garlic, and serve to the family.

Sweat Rice Food And Recipes

Friends, rice is the favorite food of men. In some countries around the world, this rice is the most widely used. There are also various ways of making this food. I am telling you some popular methods and recipes among them. These methods are particularly popular in the sub-continent and the Middle East.

Rice and Care

There is a big difference between the pleasure of eating a food and the benefits of the food. This difference should be kept in mind because health is the most important thing. According to my own research, rice should be boiled thoroughly in plain water without mixing anything. . Then it has the most benefits with salad or jaggery. If you are more subject to pleasure than benefits, then let me tell you the recipes for the pleasure of rice.

Peshawari (Pakistani City) Sweat Rice Recipe

Ingredients.

Rice, 1 kilo

Sugar: one cup

raisin. Ten numbers

Almonds, pistachios. 25-25 grams

Cashew: 16 grams

Walnut: 16 grams

Chalghoze, 16 grams

butter A cup

Little cardamom. Six numbers

The color of the yolk. just a little

Chopped copra, 1 tbsp

Cinnamon. A few pieces

Recipe:

Soak the rice for three hours, then add cinnamon pieces and salt to it and boil it, then mix four tablespoons of butter and keep it. Add half a cup of water to the sugar and make syrup. Lightly fry all the nuts in the remaining butter and add syrup to it. After that, add boiled rice to this mixture, add yolk color, mix, and put it on the tail. Once the syrup is absorbed, serve. Delicious Peshawar Zarda is ready.

White Mughlia Sweet Rice (Zarda)

Ingredients.

Rice 1 kg

Sugar: 2 cups

Oil, as required

Green cardamom (chopped). 8 numbers

Almonds and pistachios, as required

Chum Chum, Gulab Jamun, as required

Lost: 500 grams

Recipe:

Add salt to the water and boil the rice. If one grain remains, filter it in a sieve and strain the water. Heat oil in a pot, add cardamom and fry it. Add half the rice and fry after 15 to 20 minutes, Add sugar and the remaining half of the rice and mix. Open the lid and cook on medium. Cook on high heat. When the sugar water dries up, reduce the heat to low. Add almonds, pistachios, chum chum, gulab jamun)(sweat name), khoya(sweat made by milk without any any ingrediet) and pandanus to the tail. Then serve hot.

Durpushat Sweat Rice (local name)

Ingredients.

Rice paw

Chinese. Half a kilo

The oil is half a foot

Peeled almonds—half a foot

Pistachios: half a cup

Green cardamoms. Six numbers

Clove. Two numbers

Cinnamon. A few small pieces

Musk. A few drops

Saffron was ground. Half a pinch

Synthesis

Clean the rice and soak it in half a liter of water for half an hour. Finely grind the sugar, dissolve it in three cups of water and keep it on low heat to make syrup. Put oil in a pan and keep it on low heat. Green cardamom in it. Roast and later grind cloves, cinnamon, puffed raisins, almonds, walnuts, and pistachios. Add a few drops of musk. Mix the soaked rice and let it cook over low heat. When the fruits and rice are fried and start to shine, add the syrup.

The syrup should be half a liter. Keep the pot covered for a few minutes. When the rice gets cooked and the syrup is absorbed, put it on the stove. Now add the curry powder, and after ten minutes, remove it. Then sprinkle the saffron on the rice. Apply foil and fry the pistachios, almonds, and walnuts in oil. While adding the sauce to the rice, if there is half a liter, add the same amount of boiled water. The rice will dissolve in twice the water

Fruit Rice

Synthesis

Clean the rice and soak it in half a liter of water for half an hour. Finely grind the sugar, dissolve it in three cups of water and keep it on low heat to make syrup. Put oil in a pan and keep it on low heat. Green cardamom in it. Roast and later grind cloves, cinnamon, puffed raisins, almonds, walnuts, and pistachios. Add a few drops of musk. Mix the soaked rice and let it cook over low heat. When the fruits and rice are fried and start to shine, add the syrup.

The syrup should be half a liter. Keep the pot covered for a few minutes. When the rice gets cooked and the syrup is absorbed, put it on the stove. Now add the curry powder, and after ten minutes, remove it. Then sprinkle the saffron on the rice. Apply foil and fry the pistachios, almonds, and walnuts in oil. While adding the sauce to the rice, if there is half a liter, add the same amount of boiled water. The rice will dissolve in twice the water. .

Fruit Rice

Ingredients.

Rice, half a kilo

Sugar 200grams

Sweat made by milk without any ingrdient by boilig much

Mango jam. Half a kilo

Oil, as required

Ghee Almond A stunner

Nuts are walnuts, coconutsand raisins. Half and half

Kewra: A large spoon

Musk. A few drops

Ground saffron. Half a pinch

Ingredients.

Rice, half a kilo

Chinese. A paw

The milk is two sixes

sweat made by milk without ingredients.

Mango jam. Half a kilo

Oil, as required

Ghee Almond A stunner

Nuts are walnuts, coconutsand raisins. Half and half

Pandanus: A large spoon

Musk. A few drops

Ground saffron. Half a pinch

Synthesis

Wash the rice well and soak it. Put one and a half kg of water in the pan and put it on the stove. When the water boils, strain the soaked rice and add it. When it boils for three minutes, squeeze it and put it on a plate. Let the water dry. Put the mango jam, balai, khoya, and boiled milk in a pan and mix them together. Add sugar, saffron, and curry powder. Put a layer of rice in the pot first. Then add a layer of mango jam, balai, and khoya paste. Keep doing the same until both things are mixed up. Heat oil in a frying pan; add cardamom cloves, almonds, pistachios, walnuts, coconut, and raisins. And put it on low flame. Remove it and keep it for 10 minutes. Apply foil as per your choice, garnish with fruits, and serve.

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