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Shawarma rice consisting of yellow rice with chicken pieces in a plate, drizzled with white sauce and with a green salad on the side.
4.96 from 112 ratings

Shawarma Rice with White Sauce (in one pot!)

Yield: 6 Servings
Prep: 10 minutes
Cook: 30 minutes
Author: Amina Al-Saigh
This chicken shawarma rice cooked all in one pot is the best weekday dinner. Yellow rice, perfectly spiced chicken and the most amazing white sauce make the ultimate combination. A must try!
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Ingredients
 

For the chicken:

  • 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, you can use fresh too, adjust amount to your liking
  • 1/4 teaspoon chilli powder
  • 2-3 teaspoons lemon juice, per preference
  • 2 tablespoons tahini, optional - you can leave it out if you don't have it

Instructions
 

  • Start by marinating the chicken with all the spices, either overnight (best results) or just before you start preparing the other ingredients
  • In a large pan with high sides, add the 1 tablespoon of olive oil for the chicken, and sear the chicken for 3-4 minutes on each side on high heat, until golden brown. Remove and set aside
  • Add the rest of the oil (2 tablespoons) and the diced onion with the salt (amount under "for the rice") and cook for 5 minutes on medium heat until softened
  • Add the crushed garlic and all the spices, and cook for a further 2 minutes
  • Add the washed and drained rice and stir for a few minutes. Add the chicken back into the pan and then the water
  • It should start to bubble right away or within a few minutes. Once it bubbles, cover and turn the heat to low. Allow it to cook undisturbed for 20 minutes
  • Meanwhile prepare the sauce by whisking together all the ingredients, and adjust the salt, pepper and lemon per preference
  • After 20 minutes, fluff the rice with a fork and serve with the sauce and a side salad

Notes

  • You can use chicken breast instead of thighs, just ensure you don't overcook it during the searing process
  • The tahini in the white sauce is optional if you can't find it. If you do have it, I highly recommend it!
  • You can also add vegetables like peas, carrots, mushrooms, or spinach. Cook the vegetables with the onion before moving to the next step. You may need to add a bit more salt/spices to adjust for additional vegetables
Serving: 1Serving, Calories: 552kcal, Carbohydrates: 58g, Protein: 20g, Fat: 27g, Saturated Fat: 6g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 12g, Trans Fat: 0.1g, Cholesterol: 80mg, Sodium: 986mg, Potassium: 397mg, Fiber: 2g, Sugar: 4g, Vitamin A: 164IU, Vitamin C: 5mg, Calcium: 106mg, Iron: 2mg
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