Making Singaporean rice is a long process. That’s mainly because you need to prepare and do so many things to get it right. The same goes for this recipe of mine, but if you do what I say then it will be much easier for you! I’ve broken each part of the recipe into small steps that are easy to follow, and they’re listed here:

1. Heat Up Oil and Ginger Garlic Paste: Your chicken needs a base to cook properly on. For that, you need to pour 2 tablespoons of cooking oil and 1 tablespoon of ginger garlic paste on a pan and heat them up. Mix the paste around the pan with a wooden spoon so it melts everywhere and cook it for 2-3 minutes.
2. Add and Cook Boneless Chicken: Add the 500 grams of boneless chicken once the paste is done cooking. Use a wooden spoon to move the chicken around and make sure that the paste gets everywhere. When you’re satisfied with your stirring, you can leave the chicken alone to cook for 7-8 minutes.
3. Add Sauces: Ginger garlic paste obviously won’t be enough to flavour your chicken for this recipe. That’s why the next step is to add various other sauces so that the chicken tastes perfect. For that, you will want to start with 2 tablespoons of vinegar and 2 teaspoons of habanero sauce. Pour 2 tablespoons of chilli sauce and 1 tablespoons of soya sauce along with these. Lastly, add 1 entire cup of ketchup on top of all this.
4. Add Salt & Black Pepper and Mix: After you pour the sauces from the last step on top of the chicken, sprinkle 1 teaspoon of salt, and then another teaspoon of black pepper powder on them. Now grab a wooden spoon and start mixing everything together really good. You will want to make sure that the chicken is completely covered by each ingredient so that the flavour is cooked into it. Leave it to cook for the next 4-5 minutes after placing a lid on top to cover.
5. Add Carrots and Cook: These next few steps are very simple, as they simply involve adding vegetables one by one into the chicken and cooking them. So, start off with carrots. Toss pieces of 1 chopped small carrot on top of the chicken and mix them around. After that, place a lid and cook for 2-3 minutes.
6. Add Green Bell Peppers and Cook: Just like the last step, you need to add the vegetable and cook. The only difference is that this time you need to add 1 cup of chopped green bell peppers instead of carrots. After they’re added, move the peppers around and place the lid again before letting it cook for 2-3 minutes.
7. Add Cabbage and Cook: One more time, you need to do the same thing but with a different vegetable. Add 1 cup of cabbage to the mixture and stir it before placing a lid on top. Then you can cook for 2-3 minutes.
8. Soak Some Rice: It’s not time to start cooking the rice just yet. However, I recommend that you put 2 cups of rice for soaking right now before doing the other steps. That way, they’ll soak in the background while you do other things so that there’s no time wasted.
9. Prepare the Sauce: Now you can focus on the sauce that will go on top of the rice instead. This is really easy to make and you only need to blend a few ingredients together to create it. Get a small cup or bowl to mix it in first, and add 4 tablespoons of mayonnaise to it. Top the mayo with 2 teaspoons of chilli sauce. Add 1 tablespoons of ketchup to this, and then sprinkle some salt as well as black pepper powder on top. Just mix it well and the sauce will be done.
10. Boil Some Spaghetti: The next step is boiling the spaghetti which go on top of Singaporean rice. Fill a pot with some water and add 1 tablespoon of cooking oil into it. Leave the water alone until it boils, after which you can add ½ packets of spaghetti inside. Boil the spaghetti noodles for 7-8 minutes and then drain out all the water using a colander.
11. Cook Some Cumin Seeds: You can finally start cooking the rice for this recipe. But, you need to heat up some oil and cumin seeds in a pot before that. Grab a pot and add 1.5 tablespoons of cooking oil to it. Once the oil is inside, you can add 2 tablespoons of cumin seeds and stir them around while they cook for 1-2 minute(s).
12. Add Water For Boiling: Start adding water after the cumin seeds are done cooking. Pour 750 grams of it inside the pot and place a lid on top. Let the water come to a boil before moving on to the next step.
13. Boil Rice and Cook: Once the water comes to a boil, remove the lid and add the rice you soaked. Mix it around inside and place the lid on top again. Cook it for 8-10 minutes before you take the lid off again. When that much time passes, you can remove the lid and stir the rice for some time before covering the pot again. Switch to low heat and cook the rice for another 7 minutes.
14. Set the Rice and Pour Sauce: Now you can finally start putting it all together to prepare the meal! Start by putting the rice on a plate. They’ll be spread out everywhere, but you will want to fix that for presentation. Grab a wooden spoon or spatula and start shaping all the rice together into a little cake of sorts. Once it’s in set properly, you can start pouring some of the sauce you made earlier on top.
15. Put The Finishing Touches: Start putting the chicken mixture you cooked all over the sauce and rice. You can finally put spaghetti on top of the chicken and drizzle it with the remainder of the sauce after this. Your finishing touches will now be complete, and the Singaporean rice is ready for eating!