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 Keywords
dinner, main course, medium, middle east, prep 10 min, pressure cook, sauté

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 (i.e. Better Than Bouillon)
  • 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
  • ½ 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 ½ lemon
  • 3 garlic cloves, minced or pressed
  • 1 tbsp garlic powder
  • 1/2 tsp lemon pepper seasoning
  • ½ tsp cayenne pepper, optional
  • 1/8–1/4 tsp garlic salt, to taste
  • tzatziki, if not using the white garlic sauce
  • pickles, diced
Instructions
  • 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.
  • 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 on top but do not stir; just smooth it out.
  • 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.
  • If using, combine the white garlic sauce ingredients in a large mixing bowl, mix well, and set aside.
  • 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!
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