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One-Pot Shawarma Rice with White Sauce Recipe

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★★★★★

4.5 from 85 reviews

This Shawarma Rice with White Sauce is a flavorful one-pot meal featuring marinated, seared chicken thighs cooked with aromatic spices and basmati rice. Complemented by a creamy, tangy garlic yogurt sauce, this dish offers a delicious Middle Eastern-inspired experience that’s perfect for a hearty lunch or dinner.

Ingredients

Scale

For the Chicken Marinade:

  • 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)

For the Rice:

  • 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

For the White Sauce:

  • 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)

Instructions

  1. Marinate the Chicken: Combine the chicken pieces with the crushed garlic cloves, cumin, paprika, cinnamon, salt, and black pepper. Mix well and refrigerate for at least 30 minutes, preferably overnight, to develop enhanced flavors.
  2. Sear the Chicken: Heat 1 tablespoon of olive oil in a large, deep pan over high heat. Add the marinated chicken and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the pan and set aside.
  3. Sauté Onions and Spices: In the same pan, add the remaining 2 tablespoons of olive oil. Add the diced onions and salt (from the rice seasoning). Cook over medium heat for about 5 minutes until the onions soften.
  4. Add Garlic and Spices: Stir in the crushed garlic, cinnamon, turmeric, cumin, black pepper, and cook for an additional 2 minutes to release the flavors.
  5. Incorporate Rice and Chicken: Add the washed and drained basmati rice to the pan, stirring for a few minutes to coat the rice with the spices and oil. Return the seared chicken pieces to the pan, then pour in 3 cups of water.
  6. Cook the Rice: Increase heat until the mixture begins to bubble, then cover the pan, lower the heat to low, and cook undisturbed for 20 minutes until the rice is tender and the chicken is fully cooked.
  7. Prepare the White Sauce: While the rice cooks, whisk together the yogurt, mayonnaise, salt, black pepper, garlic powder, chili powder, lemon juice, and tahini (if using). Adjust seasoning to taste.
  8. Serve: After 20 minutes, fluff the rice with a fork. Serve the shawarma rice hot, accompanied by the prepared white sauce and a fresh side salad for a complete meal.

Notes

  • Marinating the chicken overnight will yield the best flavor.
  • You can omit tahini in the white sauce if unavailable, or substitute with a tablespoon of hummus for extra creaminess.
  • Use fresh garlic in the white sauce if preferred; adjust the quantity as it may be more potent than garlic powder.
  • Ensure rice is well washed and drained before cooking to avoid gumminess.
  • Serve with fresh salad like cucumber, tomato, and parsley for added freshness and texture.

Keywords: Shawarma rice, one-pot meal, Middle Eastern recipe, chicken thighs, basmati rice, garlic yogurt sauce

Find it online: https://recipeswithmia.com/one-pot-shawarma-rice-with-white-sauce-recipe/