2 cups rice - Soak for an hour and boil in salted water with a little oil until cooked. ½ packet chinese egg noodles - boil in salted water with a little oil until cooked. Marinate 1kg cubed chicken fillet with the following and cook (must be a bit saucy):½ cup plain yoghurt3 teaspoon tandoori spice1 teaspoon Kashmiri spice2 tablespoon red masala1 teaspoon each of freshly ground ginger and garlic Black pepper 1 tablespoon soy sauce 1 tablespoon lemon juice ¼ teaspoon salt1 tablespoon chilli garlic sauce 1 tablespoon olive oil or ghee (Clarified butter) Once the chicken is cooked, add the following and mix through:1 tablespoon chilli garlic sauce 4 tablespoon mayonnaise 3 tablespoon tomato sauce 1 tablespoon hot sauce Saute the following in oil:1 thinly sliced onion 1-2 grated carrots ½ cup sliced bell peppers ½ sliced mushrooms1-2 teaspoon Robertson's veggie seasoning 1-2 teaspoon Robertson's exotic thai spice Once cooked, add the noodles and mix well. Make a vagaar with the following:1 teaspoon ground garlic 1-2 sliced green chilies
Layer the cooked rice in a casserole dish, followed by the stir fry/noodle mixture. Top with the chicken and sprinkle the vagaar mixture on top.