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, washed and drained; 3 cups water; 1 cup full fat plain yogurt; 1.5 tablespoons mayonnaise; 1/4 teaspoon salt; 1/4 teaspoon black pepper (or more per preference); 1/2 teaspoon garlic powder (or fresh garlic to taste); 1/4 teaspoon chili powder; 2-3 teaspoons lemon juice (per preference); 2 tablespoons tahini (optional)

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Introduction

Shawarma Rice with White Sauce is a flavorful one-pot meal that combines tender, spiced chicken with fragrant basmati rice. This easy dish is perfect for busy weeknights when you want something satisfying and aromatic without a lot of fuss.

A bowl of food with two main parts: on the left, fresh green lettuce and mint leaves mixed with a few light green cucumber pieces, all topped with a white creamy sauce. On the right, yellow rice that looks fluffy and soft, with small brown grilled meat chunks scattered on top, also drizzled with the same white creamy sauce. The bowl is white and placed on a white marbled surface with sunlight casting soft shadows. A vintage silver fork and knife lie near the bottom right along with a pale blue cloth. Photo taken with an iphone --ar 4:5 --v 7

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 chicken)
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 to taste)
1/2 teaspoon garlic powder (or fresh garlic, adjusted to taste)
1/4 teaspoon chili powder
2-3 teaspoons lemon juice (to taste)
2 tablespoons tahini (optional)

Instructions

Step 1: Marinate the chicken by mixing it with the crushed garlic, cumin, paprika, cinnamon, salt, and black pepper. Ideally, refrigerate overnight for best flavor, or marinate just before cooking.
Step 2: Heat 1 tablespoon olive oil in a large, high-sided pan over high heat. Sear the chicken pieces for 3-4 minutes on each side until golden brown. Remove the chicken and set aside.
Step 3: In the same pan, add 2 tablespoons olive oil and the diced onions with 1.5 teaspoons salt. Cook over medium heat for about 5 minutes until softened.
Step 4: Add the crushed garlic, cinnamon, turmeric, cumin, black pepper, and cook for another 2 minutes to develop the spices’ aroma.
Step 5: Stir in the washed and drained basmati rice, cooking for a few minutes. Return the seared chicken to the pan, then pour in 3 cups of water.
Step 6: Bring the mixture to a bubble, then cover the pan and reduce heat to low. Let it cook undisturbed for 20 minutes until the rice is tender and the water absorbed.
Step 7: While the rice cooks, whisk together the yogurt, mayonnaise, salt, black pepper, garlic powder, chili powder, lemon juice, and tahini (if using) to create the white sauce. Adjust seasoning to your liking.
Step 8: After cooking, fluff the rice gently with a fork. Serve the shawarma rice hot with the white sauce drizzled over or on the side, accompanied by a fresh salad if you like.

Tips & Variations

For a smoky flavor, add a pinch of smoked paprika or cook the chicken over medium-high heat for a bit longer before adding to the rice.
You can substitute chicken thighs with boneless chicken breast, though thighs remain juicier.
If you prefer a dairy-free sauce, swap yogurt and mayonnaise for a blend of tahini and lemon juice with a splash of water.
Add chopped fresh herbs like parsley or cilantro to brighten the final dish.
To make it spicier, increase the chili powder or add some cayenne pepper to the marinade or sauce.

Storage

Store any leftover shawarma rice and white sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the rice gently in a pan or microwave with a splash of water to keep it moist. Stir the sauce before serving, and if it thickens too much when cold, add a little water or lemon juice to loosen it.

How to Serve

The image shows a white pot filled with a layered dish of yellow-orange rice mixed with small chunks of cooked chicken scattered throughout, giving a textured look. On one side of the rice, there are three bright yellow lemon slices partially placed on top of the rice, adding a fresh contrast. Next to the lemon slices, a small bunch of fresh green parsley leaves lies on the rice, adding a pop of green color. A silver spoon rests inside the pot, slightly digging into the rice. The pot is placed on a white marbled surface with a white cloth that has thin black stripes folded nearby. Two clear drinking glasses are visible in the top right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice for this recipe?

Basmati rice works best for its fragrance and fluffy texture, but you can use jasmine rice or long-grain rice as alternatives. Adjust water amounts if needed according to rice type.

Is it necessary to marinate the chicken overnight?

Marinating overnight deeply infuses flavor, but if short on time, marinate for at least 30 minutes before cooking to get a good taste.