Description
This Shawarma Rice with White Sauce is a flavorful one-pot meal featuring tender, spiced chicken thighs cooked with basmati rice and aromatic spices, served alongside a creamy, tangy yogurt-based white sauce. Perfectly balanced and comforting, this recipe brings Middle Eastern flavors to your table with minimal cleanup, ideal for a hearty lunch or dinner.
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 (or fresh garlic adjusted to taste)
- 1/4 teaspoon chilli powder
- 2-3 teaspoons lemon juice, per preference
- 2 tablespoons tahini (optional)
Instructions
- Marinate the Chicken: Combine chicken thighs with crushed garlic, cumin, paprika, cinnamon, salt, and black pepper. Marinate either overnight for best flavor or just before cooking.
- Sear the Chicken: Heat 1 tablespoon olive oil in a large pan with high sides over high heat. Add the marinated chicken pieces and sear for 3-4 minutes per side until golden brown. Remove the chicken and set aside.
- Sauté Onions and Spices: In the same pan, add 2 tablespoons olive oil and diced onions with 1.5 teaspoons salt. Cook on medium heat for 5 minutes until softened. Add crushed garlic and the remaining spices (cinnamon, turmeric, cumin, black pepper), and cook for another 2 minutes to release their aromas.
- Add Rice and Chicken: Add washed and drained basmati rice to the pan and stir for a few minutes to coat the rice with the spices and aroma. Return the seared chicken to the pan, then pour in 3 cups of water.
- Simmer Covered: Bring the mixture to a boil, then cover and reduce heat to low. Let it cook undisturbed for 20 minutes until the rice is tender and the liquid is absorbed.
- Prepare White Sauce: While the rice cooks, whisk together yogurt, mayonnaise, salt, black pepper, garlic powder, chili powder, lemon juice, and tahini (if using). Adjust seasoning to taste.
- Finish and Serve: After 20 minutes, fluff the rice gently with a fork. Serve the shawarma rice hot with the white sauce drizzled on top or on the side, accompanied by a fresh salad if desired.
Notes
- You can substitute chicken breast for chicken thighs, but avoid overcooking during searing to maintain moisture.
- Tahini in the white sauce is optional but highly recommended for authentic flavor.
- Feel free to add vegetables such as peas, carrots, mushrooms, or spinach by cooking them with the onion before adding rice and chicken; adjust spices and salt accordingly.
