Print

Shawarma Rice with White Sauce (in One Pot!) Recipe

Print Recipe

★★★★★

4.6 from 106 reviews

This one-pot Shawarma Rice with White Sauce offers a flavorful and aromatic Middle Eastern-inspired meal combining tender, spiced chicken thighs with basmati rice cooked to perfection. Finished with a creamy, tangy white sauce made from yogurt, mayonnaise, and tahini, it’s a simple yet satisfying dish perfect for a quick weeknight dinner or meal prep.

Ingredients

Scale

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, washed and drained
  • 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 (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)

Instructions

  1. Marinate the Chicken: Combine chicken thighs with crushed garlic cloves, cumin, paprika, cinnamon, salt, and black pepper. Marinate overnight for best flavor or at least just before cooking.
  2. Sear the Chicken: Heat 1 tablespoon olive oil in a large, high-sided pan over high heat. Add the marinated chicken pieces and sear for 3-4 minutes on each side until they develop a golden brown crust. Remove chicken from the pan and set aside.
  3. Sauté Onions and Spices: In the same pan, add the remaining 2 tablespoons olive oil, diced onions, and 1.5 teaspoons salt. Cook over medium heat for about 5 minutes until onions soften. Then add crushed garlic along with cinnamon, turmeric, cumin, and black pepper, cooking for an additional 2 minutes to release the spices’ aroma.
  4. Add Rice and Liquid: Stir in the washed and drained basmati rice, coating it well with the onions and spices. Return the seared chicken to the pan and pour in 3 cups of water.
  5. Cook the Rice and Chicken: Bring the mixture to a boil. Once bubbling, cover the pan with a lid and reduce the heat to low. Let cook undisturbed for 20 minutes to allow the rice to absorb the liquid and the chicken to finish cooking.
  6. Prepare the White Sauce: While the rice cooks, whisk together yogurt, mayonnaise, salt, black pepper, garlic powder, chili powder, lemon juice, and optional tahini in a bowl. Adjust seasoning and acidity to taste.
  7. Finish and Serve: After 20 minutes, fluff the rice gently with a fork. Serve the shawarma rice hot, drizzled or accompanied by the creamy white sauce, alongside a fresh side salad if desired.

Notes

  • Marinating the chicken overnight improves flavor but marinating for at least 30 minutes is sufficient if short on time.
  • If you prefer fresh garlic in the sauce instead of garlic powder, finely mince and add to taste.
  • Tahini adds a nutty richness to the sauce but can be omitted or substituted with extra yogurt if unavailable.
  • Adjust chili powder and black pepper in the sauce to control heat level to your preference.
  • Use a heavy-bottomed pan with a tight-fitting lid to ensure even cooking and prevent steam from escaping.
  • Serve with a simple cucumber and tomato salad for a refreshing contrast.

Keywords: shawarma rice, one pot meal, Middle Eastern chicken, basmati rice, white sauce, tahini sauce, easy dinner, chicken thighs recipe

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