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Shawarma Rice with White Sauce (in one pot) Recipe

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4.1 from 46 reviews

This Shawarma Rice with White Sauce recipe is a flavorful one-pot meal featuring spiced chicken thighs cooked with fragrant basmati rice and accompanied by a creamy, tangy white sauce. The dish combines aromatic Middle Eastern spices such as cumin, paprika, cinnamon, and turmeric to create a warm, savory flavor profile. The white sauce, made with yogurt, mayonnaise, lemon juice, and optional tahini, adds a cool contrast, making it perfect for a wholesome lunch or dinner.

  • Total Time: 45 minutes (excluding marination time)
  • Yield: 4 servings

Ingredients

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 fresh garlic, adjusted 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 thighs with crushed garlic, cumin, paprika, cinnamon, salt, and black pepper. For best results, marinate overnight, or at least immediately before cooking to allow flavors to infuse.
  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 from the pan and set aside.
  3. Sauté Onions and Spices: In the same pan, add 2 tablespoons of olive oil. Add diced onions and 1.5 teaspoons salt, cooking over medium heat for about 5 minutes until softened.
  4. Add Garlic and Spices: Add crushed garlic, cinnamon, turmeric, cumin, and black pepper to the onions. Cook for an additional 2 minutes to release the aromas.
  5. Add Rice and Chicken: Stir in the washed and drained basmati rice, cooking for a few minutes to coat it with the spices and oil. Return the seared chicken to the pan and pour in 3 cups of water.
  6. Simmer the Rice: Once the mixture begins to bubble, cover the pan and reduce heat to low. Let it cook undisturbed for 20 minutes until rice is tender and chicken is cooked through.
  7. Prepare White Sauce: While the rice cooks, whisk together yogurt, mayonnaise, salt, pepper, garlic powder, chili powder, lemon juice, and tahini (if using). Adjust seasoning and lemon juice to your preference.
  8. Serve: After 20 minutes, fluff the rice with a fork and serve hot with the prepared white sauce alongside a fresh side salad if desired.

Notes

  • You can substitute chicken thighs with chicken breast; just avoid overcooking during searing to keep it tender.
  • Tahini in the white sauce is optional but highly recommended for added depth and creaminess.
  • Feel free to include vegetables like peas, carrots, mushrooms, or spinach. Cook them with onions before adding garlic and spices, and adjust seasonings accordingly.
  • Marinating the chicken overnight gives the best flavor, but marinating just before cooking works as well.
  • Author: Adeline
  • Prep Time: 15 minutes (plus optional overnight marination)
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Middle Eastern

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