Chicken Shawarma Rice

Check out this delicious recipe from Vegan Richa’s Instant Pot Cookbook: 150 Plant-Based Recipes from Indian Cuisine and Beyond, available on May 24th from Hachette Go.
Shawarma is a classic Middle Eastern street food, composed of spiced meat or poultry roasted on a rotisserie, thinly sliced, and often served in a pita (not unlike a gyro). I included a recipe for it in my orange book and due to its great popularity I decided to make my own take on shawarma as a complete rice dish. The flavors will make you think you’re eating some of the best street rice in the world while using the most affordable and accessible ingredients to make it come to life. See Jeff’s Tips for information on making it spicy or mild.

INSTRUCTIONS

1. Add the olive oil and butter to the Instant Pot®. Select Sauté and adjust to the More or High setting. Once the butter has melted, add the onion and sauté for 3 minutes, until softened and translucent.
2. Add the chicken and garlic, and sauté until the chicken is pinkish-white in color, about 3 minutes.
3. Add the broth, paprika, curry powder, seasoned salt, black pepper, cumin, turmeric, cinnamon, crushed red pepper flakes (if using), and cayenne pepper (if using). Stir until well combined and the bottom of the pot is clear of any browned bits. Add the rice on top but do not stir; just smooth it out.
4. Secure the lid and set the valve to the sealing position. Press Cancel, then select Manual or Pressure Cook on High Pressure for 3 minutes. When cooking is complete, allow a 10-minute natural release followed by a quick release.
5. If using, combine the white garlic sauce ingredients in a large mixing bowl, mix well, and set aside.
6. Fluff the rice, transfer it to a serving dish, and enjoy topped with the white garlic sauce (or tzatziki) and dill pickles, if desired. Enjoy!