Name: One-Pot Shawarma Rice with White Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 450 g chicken thighs, cut into bite-sized pieces; 2 crushed garlic cloves; 1 teaspoon cumin; 1 teaspoon paprika; 1 teaspoon cinnamon; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon olive oil (for cooking); 2 small onions, roughly 1 cup diced; 3 cloves garlic, crushed; 2 tablespoons olive oil; 1/2 teaspoon cinnamon; 1.5 teaspoons salt; 1/2 teaspoon turmeric; 1/4 teaspoon cumin; 1/4 teaspoon black pepper; 2 cups basmati rice; 3 cups water; 1 cup full-fat plain yogurt; 1.5 tablespoons mayonnaise; 1/4 teaspoon salt; 1/4 teaspoon black pepper (more per preference); 1/2 teaspoon garlic powder (or adjust with fresh garlic to taste); 1/4 teaspoon chili powder; 2-3 teaspoons lemon juice (per preference); 2 tablespoons tahini (optional)

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Introduction

Shawarma Rice with White Sauce is a flavorful one-pot meal that brings the aromatic spices of shawarma together with fluffy basmati rice. Topped with a creamy tangy white sauce, this dish is both comforting and easy to prepare, perfect for a weeknight dinner or casual gathering.

A white plate held by a woman's hand contains three main layers: a base of yellow rice mixed with chunks of golden-brown cooked chicken pieces, a fresh pile of green leafy lettuce with a few cucumber slices on the side, and a dollop of white creamy sauce drizzled over the rice and chicken; a worn silver fork rests on the plate's edge. In the background, there is another wide white bowl with traces of white sauce and some green herb garnish, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

450 g chicken thighs (cut into bite sized pieces)
2 crushed garlic cloves
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil (for cooking chicken)
2 small onions (roughly 1 cup diced)
3 cloves garlic (crushed)
2 tablespoons olive oil (for rice)
1/2 teaspoon cinnamon
1.5 teaspoons salt (for rice)
1/2 teaspoon turmeric
1/4 teaspoon cumin
1/4 teaspoon black pepper
2 cups basmati rice
3 cups water
1 cup full fat plain yogurt
1.5 tablespoons mayonnaise
1/4 teaspoon salt (for sauce)
1/4 teaspoon black pepper (adjust to preference)
1/2 teaspoon garlic powder (or fresh garlic to taste)
1/4 teaspoon chilli powder
2-3 teaspoons lemon juice (to taste)
2 tablespoons tahini (optional)

Instructions

Step 1: Marinate the chicken with 2 crushed garlic cloves, 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. For best results, marinate overnight; if short on time, do this just before preparing the other ingredients.
Step 2: Heat 1 tablespoon olive oil in a large pan with high sides over high heat. Sear the marinated chicken for 3–4 minutes on each side until golden brown. Remove the chicken and set aside.
Step 3: Add 2 tablespoons olive oil to the same pan, then add the diced onions along with 1.5 teaspoons salt. Cook over medium heat for about 5 minutes until the onions soften.
Step 4: Stir in the crushed garlic and spices for the rice: 1/2 teaspoon cinnamon, 1/2 teaspoon turmeric, 1/4 teaspoon cumin, and 1/4 teaspoon black pepper. Cook for an additional 2 minutes to develop the flavors.
Step 5: Add the washed and drained basmati rice, stirring for a few minutes to coat the grains in oil and spices. Return the chicken to the pan and pour in 3 cups of water.
Step 6: Bring the mixture to a bubble, then cover the pan and reduce the heat to low. Let it cook undisturbed for 20 minutes until the rice is tender and the liquid absorbed.
Step 7: While the rice cooks, prepare the white sauce by whisking together yogurt, mayonnaise, 1/4 teaspoon salt, 1/4 teaspoon black pepper (more if desired), garlic powder, chilli powder, lemon juice, and tahini if using. Adjust seasoning to taste.
Step 8: After the rice is cooked, fluff it gently with a fork. Serve hot with the white sauce drizzled on top or on the side, accompanied by a fresh salad if desired.

Tips & Variations

Marinating the chicken overnight intensifies the flavors, but even a quick marinade will enhance the dish.
You can substitute chicken thighs with chicken breast, though thighs stay juicier.
For a vegetarian version, replace chicken with chickpeas or roasted vegetables.
If you don’t have tahini, the sauce is still delicious without it; simply omit it or add a bit more yogurt.
Adjust the chilli powder in the sauce to control the level of heat according to your preference.

Storage

Store leftover shawarma rice and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the rice gently on the stove or in the microwave with a splash of water to keep it moist. Stir the sauce well before serving, and avoid microwaving it as the texture may change.

How to Serve

A round bowl filled with a layer of yellow rice topped with small pieces of grilled, browned chicken scattered over half the surface, drizzled with white sauce. On the other half, a fresh green salad with chopped lettuce, cucumber, and whole mint leaves, lightly covered with more white sauce. The bowl sits on a white marbled surface with two vintage forks on a light blue cloth nearby. A glass bowl of white sauce with a wooden spoon is visible at the bottom left corner, and part of another bowl with more yellow rice and chicken is on the left edge of the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of basmati rice?

Yes, but brown rice requires a longer cooking time and more water. Adjust accordingly and check for doneness before serving.

Is it possible to make this dish in advance?

Absolutely. You can prepare the chicken marinade and sauce ahead of time, then cook the rice fresh. Alternatively, cook everything and reheat gently when ready to serve.