Chicken Shawarma Rice


  • 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
  • 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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