Chicken Shawarma Rice

By: Jeffrey Eisner

Chicken Shawarma Rice
cuisine icon Cuisine
Middle East
cuisine icon Course
Dinner, Main Course
cuisine icon Difficulty
Medium
cuisine icon Duration
30-60 min
cuisine icon Diet
Gluten Free
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["Lighter Comforts: Should you wish to use brown rice instead of white, simply increase the pressure cook time to 15 minutes for a more al dente brown rice, or up to 25 minutes for a softer one (brown rice cooks a bit longer than white). Natural release time would then be 10 minutes and 5 minutes, respectively.","Make this dairy-free by omitting the butter and using a total of 1⁄4 cup olive oil.","JEFF’S TIP: In case spice isn’t your thing, start with 1 teaspoon of black pepper. You can always add more in Step 6 to taste.","You’ll notice the cayenne and red pepper flakes are optional; this is because adding them as written will make this a spicier dish (even more so than my Chicken Shawarma in the orange book, because all the spices are absorbed into the rice rather than just serving as a marinade). So if you want something with just a touch of spice, only use 1⁄4 teaspoon of each, or just one or the other. To that point, you can keep it mild by simply not adding them at all. It’s also worth noting that as a dish cools, the spice level usually does as well."]
cuisine icon Keywords
1/4 stick, 30-60 min, 4-6 servings, 90 seconds and drained, better than bouillon) or chicken broth, black pepper, cayenne pepper (optional, cayenne pepper (optional for heat), contributed, cook 35 min, crushed red pepper flakes, curry powder, cut into 1⁄4-inch-thick strips, diced, dill pickles, dinner, extra-virgin olive oil, garlic cloves, garlic powder, garlic salt, garlic sauce and you want a shortcut, gluten free, ground cinnamon, ground cumin, juice of 1/2 lemon, large red onion, lemon pepper seasoning, main course, mayonnaise, medium, middle east, minced or pressed, not greek or flavored, optional, paprika, plain whole milk yogurt, prep 10 min, pressure cook, salted butter, sauté, seasoned salt, see jeff’s tips, tahini, to taste, turmeric

prep icon Prep Time
10 min
cook icon Cook Time
35 min

serving icon Servings
4-6 Servings
Ingredients
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp salted butter,1/4 stick
  • 1 large red onion, diced
  • 2 lbs boneless, skinless chicken thighs, cut into 1⁄4-inch-thick strips
  • 3 garlic cloves, minced or pressed
  • 3 cups garlic broth (e.g. Garlic Better than Bouillon) or chicken broth
  • 1 tbsp paprika
  • 1 tbsp curry powder
  • 1 tbsp seasoned salt
  • 1-2 tsp black pepper, see Jeff’s tips
  • 1 1/2 tsp ground cumin
  • 1 tsp turmeric
  • 1 tsp ground cinnamon
  • 1/2-1 tsp crushed red pepper flakes, optional
  • 1/2 tsp cayenne pepper (optional
  • 2 cups Basmati rice, rinsed for 90 seconds and drained
  • 1 cup plain whole milk yogurt, not Greek or flavored
  • 1/4 cup mayonnaise
  • 2 tbsp tahini, optional
  • Juice of 1/2 lemon
  • 3 garlic cloves, minced or pressed
  • 1 tbsp garlic powder
  • 1/2 tsp lemon pepper seasoning
  • 1/2 tsp cayenne pepper (optional for heat)
  • 1/8–1/4 tsp garlic salt, to taste
  • Tzatziki if not using the white garlic sauce and you want a shortcut
  • Dill pickles, diced
Instructions
  • Add the olive oil and butter to the Instant Pot. Hit Sauté and Adjust to the More or High setting. Once the butter’s melted, add the onion and sauté for 3 minutes, until softened and the color begins to fade.
  • Add the chicken and garlic and sauté until the chicken is pinkish-white in color, about 3 minutes.
  • 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 and do not stir, but rather just smooth it out on top.
  • Secure the lid and move the valve to the sealing position. Hit Cancel followed by Manual or Pressure Cook on High Pressure for 3 Minutes. When done cooking, allow a 10-Minute natural release followed by a quick release.
  • If using, combine the white garlic sauce ingredients in a large mixing bowl, mix together, and set aside.
  • Mix the rice up, transfer to a serving dish, and enjoy topped with the white garlic sauce (or tzatziki) and dill pickles, if desired.
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