One-Pot Shawarma Rice with White Sauce Recipe
This one-pot Shawarma Rice with White Sauce combines tender, spiced chicken thighs with fragrant basmati rice and a creamy, tangy white sauce for a deliciously easy and flavorful meal. The chicken is marinated in a blend of cumin, paprika, and cinnamon, seared to a golden brown, then cooked together with aromatic spices and rice to absorb all the rich flavors. The dish is finished with a refreshing yogurt-based white sauce that features garlic, tahini, and lemon juice, adding a creamy contrast that complements the warm spices perfectly.
- Prep Time: 15 minutes (plus marinating time, optional overnight)
- Cook Time: 30 minutes
- Total Time: 45 minutes (excluding marination)
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
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, adjust to taste)
- 1/4 teaspoon chilli powder
- 2-3 teaspoons lemon juice, per preference
- 2 tablespoons tahini (optional)
Instructions
- Marinate the Chicken: In a bowl, combine the chicken thighs with crushed garlic and all the chicken spices—cumin, paprika, cinnamon, salt, and black pepper. Let it marinate either overnight for best flavor penetration or just before cooking if short on time.
- Sear the Chicken: Heat 1 tablespoon of 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 from the pan and set aside.
- Cook Onion and Spices: In the same pan, add the remaining 2 tablespoons of olive oil and diced onions with 1.5 teaspoons salt. Cook over medium heat for about 5 minutes until the onions are softened. Then add crushed garlic and the rice spices—cinnamon, turmeric, cumin, and black pepper—and cook for another 2 minutes to release the aromas.
- Add Rice and Water: Stir in the washed and drained basmati rice, coating it in the oils and spices for a few minutes. Return the seared chicken to the pan and pour in 3 cups of water.
- Simmer the Rice and Chicken: Increase heat slightly until the mixture bubbles. Once bubbling, cover the pan and reduce the heat to low. Allow it to cook undisturbed for 20 minutes, during which the rice will absorb the water, cook through, and finish cooking the chicken.
- Prepare the White Sauce: While the rice cooks, whisk together yogurt, mayonnaise, salt, black pepper, garlic powder, chili powder, lemon juice, and optional tahini. Adjust seasoning to taste, adding more lemon or spices if desired.
- Finish and Serve: After 20 minutes, uncover and fluff the rice gently with a fork. Serve the shawarma rice warm, drizzled or accompanied by the creamy white sauce and a fresh side salad.
Notes
- You can substitute chicken breast for thighs but be cautious not to overcook during searing to keep it tender.
- Tahini in the white sauce is optional but highly recommended for added depth and creaminess.
- Feel free to add vegetables such as peas, carrots, mushrooms, or spinach. Cook them with the onions before adding garlic and spices, adjusting salt and spices accordingly.
