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One-Pot Shawarma Rice with White Sauce Recipe

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4.1 from 11 reviews

Shawarma Rice with White Sauce is a flavorful and comforting one-pot meal featuring tender, spiced chicken thighs cooked with aromatic basmati rice. The dish is complemented by a creamy tangy white sauce made from yogurt, mayonnaise, and spices, making it perfect for an easy weeknight dinner or a crowd-pleasing gathering.

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 chilli 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. Marinate for at least a few minutes, preferably overnight for best flavor penetration.
  2. 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 on each side until golden brown. Remove the chicken and set aside.
  3. Sauté Onions: In the same pan, add 2 tablespoons olive oil followed by diced onions and 1.5 teaspoons salt. Cook on medium heat for about 5 minutes until the onions are softened and translucent.
  4. Add Spices and Garlic: Add the crushed garlic, 1/2 teaspoon cinnamon, 1/2 teaspoon turmeric, 1/4 teaspoon cumin, and 1/4 teaspoon black pepper to the onions. Stir and cook for 2 more minutes to release the spices’ aromas.
  5. Cook the Rice: Add the washed and drained basmati rice to the pan, stirring well for a few minutes to coat the rice with the spices and oil.
  6. Return Chicken and Add Water: Place the seared chicken pieces back into the pan with the rice. Pour in 3 cups of water and bring the mixture to a gentle boil.
  7. Simmer Covered: Once boiling, cover the pan and reduce heat to low. Let it cook undisturbed for 20 minutes to allow the rice to absorb all the liquid and the chicken to finish cooking.
  8. Prepare the White Sauce: While the rice and chicken cook, whisk together yogurt, mayonnaise, salt, black pepper, garlic powder, chilli powder, lemon juice, and optional tahini. Adjust seasoning to taste.
  9. Fluff and Serve: After 20 minutes, remove the lid, fluff the rice gently with a fork, and serve hot alongside the creamy white sauce and a side salad if desired.

Notes

  • Marinating the chicken overnight significantly enhances flavor but it’s also fine to marinate just before cooking.
  • Use full-fat yogurt for a richer, creamier white sauce.
  • Tahini in the sauce is optional but adds a nice depth of flavor.
  • Adjust the lemon juice and spices in the sauce to balance tanginess and heat to your preference.
  • Serve with a fresh side salad to add crunch and freshness to the meal.

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