This one pot shawarma rice recipe is my top go-to quick meal to make for busy weekdays. What’s not to love about fragrant yellow basmati rice that cooks with shawarma seasoned chicken, all in one pot? Serve with a simple salad and drizzle generously with my quick white sauce. This meal will be on the table in under 40 minutes from start to finish!

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

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We’re always craving shawarma, and I usually resort to my sheet pan chicken shawarma recipe if I plan to make them into wraps. But if I want to enjoy it with rice, this is the easiest way to do it.

This recipe was inspired by the halal cart chicken and rice (another recipe I love), but I thought – why not make it all in one pot and skip some steps? As it turns it – that was a great idea.

A skillet filled with yellow shawarma rice and tender chicken pieces, garnished with fresh parsley and two lemon slices. A serving spoon rests in the pan, with glassware and napkins nearby on a light textured surface.

Let’s Make It

Grab all the ingredients. I prefer to use boneless chicken thighs cut into bite sized pieces, which lends to quicker cooking.

ingredients need for shawarma rice, which are: long grain rice, garlic, diced onion, chicken thighs, rice spices, lemon juice, mayo, yogurt and sauce spices

This recipe will take about 10 minutes of active cooking time, and then you’re just waiting for everything to cook. It’s incredibly easy. Here’s how it goes:

  • Marinate your chicken thighs with the chicken spices, ideally the night before.
  • Dice the onions, crush the garlic and wash and drain the rice.
Two photos side by side of chicken pieces searing in a pan, and onions caramelizing in a pan
  • In a pan with raised sides (or a small pot), sear the chicken pieces until they’re golden. Remove them from the pan.
  • Add the onions and cook for a few minutes until softened. Then add the garlic and the spices and continue cooking a further few minutes
side by side photo of white rice being added to a pan, along with small chicken pieces
  • Add the washed rice, stir, then add the chicken back on top. Add water, cover and cook for 20 minutes on low heat.
side by side photo of steps to make a white shawarma sauce

The sauce comes together by whisking all the ingredients. I’ve made it with and without tahini. I personally prefer it with tahini, but you can omit it if it’s not to your taste.

Shawarma rice served with white sauce and a side salad

How I Serve Mine

I love to pair this shawarma rice with some greens. I usually make a simple salad with whatever I have in the fridge like cucumber, tomato, lettuce, onion.

The easiest dressing is a lemon and olive oil dressing to keep the flavours simple. I then drizzle the salad with the white sauce as well. You can also serve it with my kale tahini salad or some Fattoush, both of which are an excellent side.

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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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