Name: Shawarma Rice with White Sauce (in one pot) 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 fresh garlic, adjusted to taste); 1/4 teaspoon chili powder; 2-3 teaspoons lemon juice (per preference); 2 tablespoons tahini (optional)

Jump to Recipe· 4.1 from 46 reviews

If you have ever dreamed of bringing the irresistible flavors of Middle Eastern street food into your own kitchen with minimal fuss, this Shawarma Rice with White Sauce (in one pot) Recipe is your new best friend. It combines tender, spice-rubbed chicken with fragrant basmati rice and a tangy, creamy white sauce all cooked in one pot, making cleanup a breeze. Each bite bursts with warm spices, garlicky undertones, and a luscious sauce that perfectly complements the savory rice, creating a satisfying meal that feels both comforting and exotic.

Ingredients You’ll Need

A white pan filled with a dish made of yellowish cooked rice mixed with small pieces of browned meat, likely chicken, and tiny green herb bits scattered throughout. On one side of the rice, there are three round, thin lemon slices placed neatly on top. Next to the lemon slices, a small bunch of fresh green parsley leaves rest, adding color contrast. A silver spoon with a simple pattern lies inside the pan, resting on the rice. The pan is set on a white marbled surface with a striped white and black cloth nearby, and two clear empty glasses sit in the upper background. Photo taken with an iphone --ar 4:5 --v 7

This recipe brings together a handful of simple but absolutely essential ingredients that create a melody of flavors and textures. From the juicy chicken thighs to aromatic spices and the creamy white sauce, each component plays a crucial role in building this delicious one-pot wonder.

450 g chicken thighs: Cut into bite-sized pieces for quick, even cooking and juicy texture.
2 crushed garlic cloves: Adds a fragrant base for marinating the chicken.
1 teaspoon cumin: Brings that classic earthiness associated with shawarma seasoning.
1 teaspoon paprika: Adds depth and gentle smokiness without overwhelming heat.
1 teaspoon cinnamon: A warm spice that adds subtle sweetness and complexity.
1/2 teaspoon salt: Essential for balancing flavors in the marinade and cooking.
1/4 teaspoon black pepper: Adds just enough spice to keep things interesting.
1 tablespoon olive oil (for cooking): Used for searing the chicken to golden perfection.
2 small onions (about 1 cup diced): Provides sweetness and softness to the rice base.
3 cloves garlic (crushed): Enhances the flavor aroma during the rice cooking stage.
2 tablespoons olive oil: For sautéing the onions and spices in the pot.
1/2 teaspoon cinnamon: Echoes the spices used on the chicken for cohesion.
1.5 teaspoons salt: Ensures the rice is perfectly seasoned.
1/2 teaspoon turmeric: Gives the rice a beautiful golden hue and subtle earthiness.
1/4 teaspoon cumin: Reinforces the warm spicy notes throughout the dish.
1/4 teaspoon black pepper: Adds mild heat and balance.
2 cups basmati rice: The fragrance and long grains are perfect to soak up all those spices.
3 cups water: Required to cook the rice and infuse flavor as it steams.
1 cup full fat plain yogurt: Base of the creamy white sauce; adds tang and richness.
1.5 tablespoons mayonnaise: For extra creaminess and smooth texture in the sauce.
1/4 teaspoon salt: To season the sauce perfectly.
1/4 teaspoon black pepper (adjust to preference): Adds subtle heat and complexity.
1/2 teaspoon garlic powder (or fresh garlic): Boosts the garlicky punch of the sauce.
1/4 teaspoon chilli powder: Provides a mild kick that pairs well with the spices.
2-3 teaspoons lemon juice (to taste): Brightens and balances the creaminess of the white sauce.
2 tablespoons tahini (optional): Adds a nutty depth; highly recommended but optional if unavailable.

How to Make Shawarma Rice with White Sauce (in one pot) Recipe

Step 1: Marinate the Chicken

Begin by combining the chicken thighs with the crushed garlic, cumin, paprika, cinnamon, salt, and black pepper. Marinating for at least a few hours or ideally overnight allows the chicken to deeply absorb those fragrant shawarma spices, ensuring every bite bursts with flavor.

Step 2: Sear the Chicken

Heat 1 tablespoon of olive oil in a large pan over high heat. Add the marinated chicken pieces and sear them for 3-4 minutes on each side until they develop a beautiful golden-brown crust. This step locks in juices and builds savory depth. Once seared, remove the chicken and set it aside.

Step 3: Sauté Onions and Spices

Into the same pan, pour the remaining 2 tablespoons of olive oil and toss in the diced onions with 1.5 teaspoons salt. Cook them over medium heat for about 5 minutes, until soft and slightly translucent. Adding the crushed garlic and spices—cinnamon, turmeric, cumin, black pepper—now infuses the onions with a warm aroma that’s irresistible.

Step 4: Cook the Rice and Combine

Rinse the basmati rice under cold water until the water runs clear, then add it to the pan and stir for a few minutes to coat the rice with flavors. Return the seared chicken to the pot and pour in 3 cups of water. Bring everything to a gentle bubble, then cover and reduce heat to low. Let it cook undisturbed for 20 minutes so the rice becomes perfectly fluffy, soaking up all the shawarma magic.

Step 5: 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 you’re using it. This luscious sauce offers a tangy, creamy contrast to the spiced chicken rice, making it utterly addictive.

Step 6: Finish and Fluff

After the rice is cooked, fluff it gently with a fork to separate the grains and then serve hot with the white sauce drizzled generously on top or on the side.

How to Serve Shawarma Rice with White Sauce (in one pot) Recipe

The image shows two close-up shots side by side of a round white pan on a white marbled surface. On the left side, there are small pieces of light golden-brown cooked chicken, arranged loosely in one layer with some browned spots. On the right side, the pan contains small diced pieces of light to dark brown onions, spread evenly in one layer with a toasted texture and some darker edges. Both images focus on the food cooking in the pan, showing texture and color changes clearly. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh chopped parsley or cilantro adds a burst of color and freshness that balances the warm spices. You could also scatter some toasted pine nuts or slivered almonds for a delightful crunch that contrasts the soft rice.

Side Dishes

Serve alongside a crisp cucumber and tomato salad dressed in lemon juice and olive oil for a cool, refreshing complement. Pickled vegetables or a simple green salad also pair marvelously with this dish, cutting through the richness of the chicken and sauce.

Creative Ways to Present

For a stunning presentation, serve the Shawarma Rice with White Sauce (in one pot) Recipe layered in a large shallow dish with the sauce drizzled artistically over the top. Alternatively, try scooping the rice into warm pita pockets with extra sauce for an inventive shawarma-inspired wrap.

Make Ahead and Storage

Storing Leftovers

Store leftover Shawarma Rice in an airtight container in the refrigerator. It keeps well for up to three days, making it perfect for quick lunches or dinners throughout the week.

Freezing

While it’s best fresh, you can freeze the cooked rice and chicken in a freezer-safe container for up to one month. Keep the sauce separate to maintain its creamy texture upon thawing.

Reheating

Reheat gently on the stove or in the microwave, adding a splash of water to revive moisture in the rice and stirring occasionally to warm evenly. Add the white sauce freshly before serving to preserve its bright flavor and creaminess.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well, though thighs remain juicier and more forgiving during cooking. Just be careful not to overcook the breasts as they can dry out faster.

Is tahini necessary for the white sauce?

Tahini is optional but highly recommended. It adds a subtle nutty complexity that elevates the sauce. If you don’t have it, the sauce will still be delicious without it.

Can I add vegetables to the rice?

Absolutely! Peas, carrots, mushrooms, or spinach make great additions. Just sauté them with the onions and adjust seasonings accordingly to maintain perfect flavor balance.

How spicy is the dish?

The recipe has a gentle warmth mainly from black pepper and chili powder, but it’s not overwhelmingly spicy. You can always adjust the chili powder to your personal heat preference.

What type of rice works best?

Basmati rice is preferred for its long grains and delicate aroma that pairs beautifully with the shawarma spices. It also cooks to a light, fluffy texture perfect for one-pot recipes.

Final Thoughts

This Shawarma Rice with White Sauce (in one pot) Recipe is truly a game changer for anyone craving bold flavors with minimal effort. It’s perfect for busy weeknights or weekend feasts when you want something soulful but straightforward. Give it a try and watch it become your go-to dish that friends and family will keep asking for again and again!