Easy Shawarma with Rice and White Sauce Recipe

 Pin this Recipe

this for later...

And hey, here’s why you’ll love this chicken shawarma rice recipe all the more…

• I wanted to make this chicken shawarma rice bowl super quick and easy for you guys. And for that exact reason, I’ve worked hard to make this recipe a one-pot one! Yep, this entire recipe is cooked in just a single Dutch oven! It makes for such an easy and delicious weeknight meal!
• Some of the ingredients in this recipe are exotic but still really easy to find. You’ll find them at your local grocery store!
• You can also serve this delicious chicken and rice dish in so many different ways. The shawarma chicken, turmeric rice and garlic sauce are all absolutely delicious on their own, and YOU get to decide what combinations you want to make with them!
• This shawarma chicken and rice dish is so wholesome. It’s one of the most comforting meals ever… How can anyone not love succulent chicken, buttery yellow rice, garlicky sauce and fresh crunchy vegetables? THIS is comfort food right here. You and your whole family will love it.

If you love the sound of this shawarma with rice recipe, you will love these as well:

• Shrimp and Chicken Fried Rice (Easy Homemade Recipe!)
• Butteriest Scrumptious Butter Chicken Biryani Recipe

First, we marinate the chicken…

For the marinade:

• Chicken- I’ve used chicken breasts in this recipe and cut them into bite-sized strips because they absorb the flavor in the marinade so much better this way! You can cut your chicken breasts into fat chicken cubes or thin strips too. Boneless skinless chicken thighs are another option you can use here. The fat in chicken thighs works pretty well with this marinade!
• Garlic cloves- Your garlic cloves need to be smashed and minced here. I love my chicken shawarma garlicky so you can definitely go ahead and increase the garlic if you love it as much as me (YAY!) or reduce it if you’re not really into garlic.
• Garlic powder- A bit of garlic powder in the marinade does something really special to the flavor of our chicken. If you’re not into garlic much, you can skip out on this ingredient or add just a little garlic powder.
• Onion powder- Onion powder is used just a little here but does SO much. It adds an ever so slight oniony richness to the chicken that tastes amazing!
• Ground cumin- Cumin adds such a hearty flavor to our meat. It also happens to be one of the most commonly used ingredients in Middle-Eastern dishes, adding all those Middle Eastern flavors to the chicken.
• Ground coriander- Coriander lends the right kind of exotic and earthy flavor to our chicken. It also works incredibly well with the ground cumin to enhance the marinade even better!
• Ground cardamom- Cardamom is essential to this marinade. Please try your best not to skip out on it! It adds a wonderful floral flavor to the chicken and also has the most amazing rich aroma. You can use whole green cardamoms in the marinade if you don’t have ground cardamom available and if you are marinating your meat for more than 6 hours. If you want to make a powder out of whole cardamoms, take about 8 to 10 whole green cardamoms and dry roast them in a pan on low heat for about 3 to 4 minutes, or till your cardamoms develop light golden brown patches. Wait for your cardamoms to cool and then grind them in a mixer to a fine powder. You can sift your cardamom powder to a finer powder if it’s coarse.
• Ground cinnamon- Cinnamon is a beautiful, strong spice and adds so much richness to the meat here. You can also use a 2-inch cinnamon stick if you are marinating your chicken for more than 6 hours.
• Dried oregano- Oregano lends a scrumptious herbiness to the chicken. We use just a little here, but it makes a whole world of difference!
• Paprika- Paprika gives the most beautiful, subtle color to our chicken. It also adds a very slight spice to the marinade.
• Plain Yogurt- Yogurt tenderizes the chicken, which then leads to it getting incredibly juicy and succulent 😍. It’s one of the most important ingredients in this marinade! You can substitute plain yogurt with Greek yogurt too but try and make the Greek yogurt just a little thinner… like the consistency of plain yogurt. You can do this by adding a bit of water to the Greek yogurt and stirring it till it reaches the consistency of plain yogurt.
• Lemon juice- Adding lemon juice to the marinade leads to flavorful, juicy and tender chicken. It also adds the slightest tang which tastes incredible! You can substitute with lime juice here.
• Salt and black pepper- Pretty important seasonings! You can add salt and black pepper according to your taste.

Now we’ll make the garlic yogurt sauce:

For the sauce:

• Garlic- Garlic happens to be the star of this white sauce. Please use fresh garlic here. The garlic needs to be smashed into a paste for this sauce.
• Salt- Add a pinch of salt after smashing your garlic cloves the first time. Salt will help soften the garlic’s strong flavor, leading to a little more delicate garlickiness.
• Greek Yogurt- Greek yogurt is so thick and creamy, and that’s exactly what makes it the perfect base for this sauce. You can substitute it with plain yogurt too. It’ll still taste amazing!
• Mayonnaise- Mayonnaise adds this whole other flavor, depth and richness to the sauce that makes it irresistible. If you want a healthier alternative, you can skip out on this and use only Greek yogurt.
• Lemon juice- Lemon juice adds a slight tang here, which works really well with the garlicky creaminess of this white sauce. You can substitute with lime juice too.

To cook the chicken:

• Cooking oil- Use a neutral cooking oil here to cook the chicken and also to toast the rice. You can use canola oil, peanut oil or maybe some olive oil (olive oil will add to that Middle Eastern goodness!) too if you prefer.

Now, for the rice:

• Butter- Butter adds so much flavor. Here, it’ll work with the already present oils and chicken juices in the cooking pot ❤.
• Red onion- Finely diced onions sautéed in butter until they’re a beautiful light golden brown lend the most amazing taste to our rice. I’ve used red onion, but you can substitute it with any other type of onion too.
• Garlic- Fresh garlic added to those red onions, butter and chicken-y flavored oil creates a delicious base for our rice to toast in!
• Cinnamon stick, whole green Cardamoms, and ground Cumin- I found this blend to be just right for the shawarma chicken rice we’re making here. You can substitute the 2-inch cinnamon stick and whole green cardamoms for their ground versions too. When it comes to cumin though, try and use only ground cumin and not cumin seeds.
• Turmeric- We’ll be adding a little turmeric to our rice to give it the most beautiful golden-yellow color and also to add just a little flavor too. Turmeric is what makes the color of shawarma rice yellow.
• Rice- I’ve used Basmati rice and I suggest you use it too. You can use Jasmine rice or any type of American white long grain rice as a close substitute! You can use any other grain you prefer too such as couscous, brown rice, quinoa… So many options! You can also use cauliflower rice.
• Chicken Broth- Your rice will be cooking in literal chicken-y goodness here. You can substitute with chicken bouillon concentrate mixed with water, chicken bouillon cube dissolved in water, half cup of water and half cup of chicken broth or even vegetable broth. You can also use only water if you don’t prefer chicken or vegetable broth.

Other ingredients:

• Fresh veggies like tomatoes, iceberg lettuce, onions- To serve alongside the chicken shawarma with garlic sauce rice bowl.
• Fresh Cilantro- To garnish over our chicken shawarma rice bowl once it’s cooked. It tastes so good and works really well with the spices in the chicken and rice.

STEP 1: MARINATE THE CHICKEN

Cut your chicken into small bite-sized strips.

Move the pieces of chicken to a large bowl and add all the ingredients needed for marination to it.

Mix all of it together. Try doing this by hand if you can. You can use gloves too if you prefer! Trust me, a good spice massage to the chicken makes a huge difference.

Once you’ve mixed all the ingredients together, you can wrap the large bowl with cling wrap. An airtight container or zip-lock bag can be used here too.

Then pop the large bowl into the fridge and let your chicken marinate for at least 6 hours. 12 hours is ideal, and 24 hours is even better!

You can wait for 1 hour too but the extra time will make the chicken even more flavorful, succulent and juicy.

STEP 2: MAKE YOUR GARLIC SAUCE

Peel your garlic cloves and get them ready!

Smash them with the side of your knife (ah that natural release of garlicky flavors!). Please be careful when you do this or whenever you use any sharp objects ever. 😊

After smashing your garlic cloves the first time, add just a pinch of salt to them and then mince them into even smaller pieces. Then gather all the bits of garlic, smash them again and push them against your cutting board with the side of your knife this time. The aim is to make a nice garlic paste here! Keep repeating this motion till your garlic cloves turn into a smooth paste with no big-ish bits (or even small-ish bits!).

Once that is done, go ahead and add the garlic to a medium/small bowl and add in the Greek yogurt, mayonnaise and lemon juice and mix them all together.

TIP: I like the consistency of the garlic yogurt sauce here as it is but if you feel it’s too thick, you can add a splash of water or milk and stir until you reach the consistency you prefer. Make sure you don’t add too much water or milk though or else the sauce may lose its flavor.

Cover the medium/small bowl with cling wrap (you can use an air-tight container or a zip-lock bag here too) and refrigerate it for at least 4 to 6 hours. Again, 12 hours would be ideal and 24 hours would be wonderful if you have the time.

You can check on the garlic sauce after about 4 hours. You can adjust it according to your taste then. The flavors will have mostly set in by this point, and any more time you wait will just make the garlic sauce deeper in garlicky taste ❤.

You can have the garlic sauce as soon as you make it too- If you will be having this garlic white sauce immediately, taste it as soon as you make it and make adjustments accordingly. Please remember though that it takes a few hours for the flavors to really develop, and any changes you make now will get much stronger with time!

Wait a few hours for the chicken to marinate and the garlic sauce to deepen further in flavor…

STEP 3:

Remove your garlic sauce from the fridge. This is so it can get to room temperature while you cook your shawarma chicken and flavorful yellow rice.

Also, rinse rice and drain it about 3 to 4 times until the water runs clear. Keep it on the side.

STEP 4: COOKING THE CHICKEN

Remove the large bowl of marinated chicken from the fridge.

Heat some oil in a cooking pot over medium-low heat. I’ve used my handy-dandy Dutch oven here. You can use a small pot if you’re cooking for one.

A cooking pot is necessary because we will be cooking our rice in this too!

STEP 5:

Now, add your marinated chicken to the cooking pot once the oil is slightly hot.

The oil should not be reallyyy hot because if you add your chicken to super hot oil, the spices in the chicken will burn.

If your cooking pot is small and can’t fit in all the chicken at once, cook your chicken in batches. Try not to overcrowd the cooking pot!

Please do NOT add the marinade with the chicken.

Now cook your chicken on one side over medium-low heat to medium heat.

There may be some extra liquid in the cooking pot. That’s because of the yogurt in the chicken marinade.

Continue cooking your chicken over medium-low to medium heat until the liquid evaporates. This may take about 6 to 7 minutes depending on how much chicken you have in your cooking pot, how much marinade went in with the chicken, the cooking pot you’re using and your stove.

STEP 6:

Once the liquid in your cooking pot evaporates, continue cooking your chicken on the same side until it gets this delicious brown crust seen in the picture above.

I completely understand being impatient and wanting this to get done super quick. Please don’t increase the heat to medium high heat though. This chicken is gonna be sooo worth it, I promise!

STEP 7:

Then, flip your chicken and cook on the other side until it gets the same browning. This will be quicker, about 4 to 5 minutes.

Once again, the cooking time may vary depending on how much chicken you have in your cooking pot, how much marinade went in with the chicken, the cooking pot you’re using and your stove.

You can adjust the heat once your chicken is cooked through to get some more browning on the chicken if you prefer.

Don’t worry about those delicious browned bits stuck to the bottom of the pot. It’s gonna add so much flavor to our dish!

STEP 8:

Remove the chicken once it’s done.

Now, you can add in the rest of your chicken if you’re cooking it in batches and cook it the same way.

If you do not have much oil left in the cooking pot after the first batch, add in another tablespoon of oil.

Once you’re done cooking both batches of chicken, keep them on the side.

The aroma of chicken shawarma spices and Middle Eastern food in your kitchen at this point will be absolutely incredible 😍!

STEP 9: COOK RICE

Now, we will be cooking the rice.

We are using the same cooking pot here, guys.

Keeping the heat low to medium-low, add the butter to the cooking pot and stir it with all the other chicken flavors left (delicious browned bits of chicken!) until it melts.

It must be kept in mind here that, at this point, there will already be some oil in your cooking pot. If there happens to be no oil or really little oil in your cooking pot, you can add a teaspoon of oil along with the butter.

Keeping the heat at medium-low to medium, add the diced red onions to your cooking pot and give them a nice stir with all the spices left in the pot until they turn a nice light golden brown.

This may take about 4 to 5 minutes.

Keep a close check on your diced red onions and don’t let them burn.

If you feel the heat is too high or too low at any point, adjust it accordingly.

STEP 10:

Once those red onions turn a gorgeous golden brown, add in your minced garlic.

Stir for about a minute or two to get those garlicky flavors out.

STEP 11:

Then add the green cardamoms, cinnamon stick, ground cumin and ground turmeric to the cooking pot and stir for another minute.

Make sure you stir nice and good so all the ingredients mix together really well.

STEP 12:

Now, at medium-low to medium heat, add in your rice and toast it in the buttery chicken-y spice mix for a good 5 minutes.

Toasting is necessary here because it’ll ensure the rice doesn’t get sticky later on. It’s also a good idea because it allows the rice to mix in better with all the flavors we’ve kept ready for it in the cooking pot.

STEP 13:

After about 5 minutes of toasting the rice, pour in your chicken broth.

Give it a gentle stir so it mixes with all the other spices already in the cooking pot.

STEP 14:

Now raise the heat to high.

Bring your broth to a boil. This may take about 3 to 5 minutes.

Once your broth comes to a good boil, cover your cooking pot and reduce the heat to low.

Leave it be for a good 12 to 13 minutes.

Please do NOT open the lid at all, not even for a little peek!

STEP 15:

After 12 to 13 minutes, switch your heat off and let the cooking pot stay covered for 5 more minutes. Do not lift the lid!

If you are using an electric cooktop, move your Dutch oven away from it and place it somewhere else because it may still be hot even after switching the heat off.

STEP 16:

After 5 minutes, lift the lid of your cooking pot and drain the water that may have gathered under it.

Then, spread your chicken over the rice, cover the Dutch oven again, and wait for 2-3 minutes. This is so the chicken warms up over the rice.

Your chicken shawarma rice is now ready ✨!

Serve it in a bowl or serving dish nice and hot with the chicken shawarma on top of the rice, along with loads of garlic sauce on the side (a generous drizzle of shawarma sauce is essential 😍) and some fresh veggies!

Garnish with some fresh cilantro if you prefer.

FUN SERVING SUGGESTIONS

When it comes to chicken shawarma, the loads and loads of serving suggestions that exist for it out there is the best part ever! You and your whole family will enjoy it so much ❤️.

Pick out your most favorite way to have chicken shawarma from the suggestions below and if you come up with a whole other way to serve it that hasn’t been mentioned here, let me know in the comments section. I’ll try it that way too!

• You can serve this chicken shawarma with garlic sauce rice as it is suggested in this recipe. That is in a serving dish or bowl, with shawarma chicken over golden rice with creamy white garlic sauce and vegetables (maybe an onion cucumber salad!) on the side. I love some diced red onions with my chicken shawarma bowl. You can go ahead and add whatever your favorite veggies are too! You can maybe even drizzle some olive oil on top to add to all those delicious middle eastern flavors ❤️.
• You can top your chicken shawarma with so many different toppings out there! You can sprinkle some fresh herbs on top or maybe even some feta cheese. Perhaps some deliciously crispy falafel too? Let me know what your favorite toppings are!
• Quite a few people I’ve met prefer drizzling some spicy hot Sriracha sauce over their chicken shawarma rice bowls along with that delicious garlic yogurt sauce. If you’re into spicy food, you can try that too! You can use whatever hot sauce you prefer as well that you feel will go well here. Maybe even sprinkle some cayenne pepper or red pepper flakes on top for an added spice.
• Sometimes, I just crave chicken and rice. So that’s how I have this dish! I don’t add any veggies, and you don’t have to either if you’re not into them. Just plain meat and rice, oozing with creamy garlic sauce. Mmm! I also sometimes spread some garlic sauce over the rice, place my shawarma chicken cubes on top and finish it off with a layer of more garlic sauce. I add in some French fries on the side too, maybe even drizzle a little olive oil on top. It’s the most indulgent meal ever!
• You can add in some different sauces to this chicken rice bowl too! I’ve tried mine with tahini, hummus and toum. You can try it with some tzatziki sauce too. Each sauce adds a whole other flavor profile to this dish. Pick your favorite and go with it! The creamy garlic sauce in this recipe, hummus and toum are my preferred sauces. I add a drizzle of shawarma sauce or toum along with hummus sometimes and it tastes delish. But your tastes may vary 😊. You can try garlic versions of tahini and hummus as well. They’re scrumptious!
• You can also go ahead and have the shawarma chicken as it is! It’s one of the tastiest chicken recipes ever, those delicious flavorful juicy chicken pieces are everything! You can also make a chicken shawarma plate and add in some French fries, pita bread (you can use any other flatbread if you don’t have pita bread) and creamy garlic sauce on the side if you prefer. Make it a chicken shawarma rice plate by adding some rice on the side too!
• The rice in this recipe is incredibly delicious as well. You can have it on its own, or serve it with a drizzle of garlic sauce and fresh vegetables on the side.
• You can serve the chicken shawarma in a wrap like I’ve done in my Easy Chicken Shawarma Wrap with Creamy Garlic Sauce recipe. This is the traditional way to have it and it’s equally delish. Fresh, warm pita bread wrapped around hot, flavorful shawarma chicken, white creamy garlic sauce and crispy French fries make such a scrumptious meal!
• You can also make a chicken shawarma salad. Go ahead and make an onion cucumber salad or use whatever veggies you prefer! Just chop your favorite vegetables, spread your shawarma chicken over them, and drizzle some creamy garlic sauce on top. You can add in some toasted pieces of pita bread to it too. So beautiful ❤.
• If you have a party coming up, this shawarma chicken with rice is a wonderful dish for special occasions! Go ahead and make a chicken shawarma rice platter. Take a platter or a biiig plate and spread your rice on it. Add all the shawarma chicken on top of the rice and your creamy garlic sauce in a big bowl on the side. You can serve other sauces like hummus, toum, tahini and sriracha too in different bowls. In another bowl, have some fresh chopped veggies. Add in some pita bread and French fries and you have the most scrumptious chicken shawarma rice party platter. This is just an idea of how I’ve served it, and you can do it your own way too. This way, everyone can make their own chicken shawarma rice bowls!

TIPS TO MAKE THE BEST SHAWARMA WITH RICE RECIPE

Cooking this traditional Middle Eastern street food isn’t tough at all.

Here are a few useful tips you can follow to make sure your chicken shawarma with garlic sauce rice bowl comes out just right so you and your whole family enjoy it every single time!

• We use so much fresh garlic in this recipe! I adore garlic, but the work that comes with it? Not so much 😱. An easy way I deal with garlic here is to smash the clove with my knife first. This, in my opinion, lets out amazing garlickiness and makes peeling so much easier too!
• You can mince your garlic in a food processor too. I prefer smashing and mincing my garlic because I think it adds way more garlic flavor, but that’s just what I feel. You can do what you feel is right and what makes things easier for you!
• I suggest you plan this recipe for about 6 to 8 hours or an entire day before. It’s a really simple recipe and all of it comes together in one pot and you can go ahead and cook it instantly too BUT if you give your chicken more time to marinate and the garlic sauce more time to work on its flavors, this recipe gets wayyy more delicious. Trust me.
• To make things faster, I suggest you marinate the chicken and prepare the creamy garlic sauce together. This way, both of them will work on their flavors at the same time in the fridge. They will then be ready without you having to wait when you choose to cook this shawarma chicken and rice dish.
• I prefer to cut my chicken into bite-sized strips before marinating it. This is because I feel the chicken pieces absorb so much more flavor this way. If you prefer though, you can go ahead and marinate whole pieces of chicken and slice them into bite-sized strips after cooking. Or you can also cut it into chicken cubes.
• I would love it if you guys could marinate the chicken for at least 6 hours, overnight or even 24 hours! This is not a rule set in stone though, and you can cook the chicken after an hour of marination or immediately too because the marinade is just that amazing, but to actually get that succulent, out-of-this-world flavorful, tender chicken, I suggest you let it marinate for at least 6 hours.
• The same rule applies to your creamy white garlic sauce too. Please set it aside to develop its rich flavors, if you can, for at least 4 to 6 hours, overnight or 24 hours. The sauce will still be delish if you wait just an hour, but if you wait a little more, you’ll be rewarded with the most amazing, creamy, rich, garlicky sauce.
• Don’t have all the spices needed to marinate your chicken? Or can’t find them in your local grocery store? It’s alright! Just go ahead and add whatever you have already. The chicken will taste amazing nonetheless. I’ve also heard curry powder helps. Curry powder isn’t an authentic shawarma ingredient and I’ve never tried adding it to my shawarma marinade but I’ve heard it adds a good enough flavor. You can go ahead and add some curry powder if you don’t have most of the ingredients needed to marinate your chicken.
• Try rubbing all that shawarma seasoning on your chicken by hand if you can. I know it’s quite a task BUT your meat will get so much more flavorful and you’re the only one who can get all that shawarma seasoning in those hard-to-reach chicken places! You can wear disposable gloves and do this too.
• When you’re cooking your shawarma chicken, please keep a constant check on it. The right amount of browning can turn into way too much-burnt browning in just a few seconds!
• Please make sure you rinse your rice at least 3 to 4 times to remove extra starch. This leads to your grains not sticking to each other and being separate and fluffy after cooking.
• If you choose to use whole spices in your rice, please try and pick them out and remove them before serving the dish once the rice is cooked. The worst thing that can happen during a meal for me is chewing on a stray whole cardamom 😱.
• If chicken broth is too strong for you, go ahead and use half chicken broth and half water. You can use only water too. The more you cook this recipe, the more you’ll understand how much chicken broth you prefer pouring in for how much rice.
• If you’re using chicken broth as suggested, please make sure you keep a check on how salty the broth is and adjust the salt accordingly.
• The more you make this shawarma rice recipe, the more you’ll understand how much rice you prefer with how much chicken. It’s absolutely delicious either way ❤️.
• You can also go ahead and cook the chicken and rice in two different pots side by side if you’re in a hurry. Yes, the rice may not get that chicken-y flavor that it will get if it’s cooked in the same pot as the chicken, but it’ll be incredibly tasty nonetheless! Another handy tip? A rice cooker. If you’re in a hurry and choosing to cook your rice separately, go ahead and use a rice cooker to speed things up without having to keep a watch.

RECIPE & DIET VARIATIONS YOU CAN TRY

Chicken shawarma is just such a versatile dish. It’s so special because it tastes absolutely divine every way you have it!

Let’s explore a few variations you can try with this easy and delicious weeknight meal…

• You can go ahead and skip on the veggies if you prefer, for a super meaty, garlicky, saucy chicken rice bowl! I love it this way sometimes (erm… most of the time!).
• I prefer using chicken breasts when making this traditional Middle Eastern street food but you can use boneless skinless chicken thighs too if you like. If you’re using boneless skinless chicken thighs, you may need to cook it a little longer to get that delicious crust on the outside and juicy chicken on the inside.
• Try making this recipe using a different meat. The marinade in this recipe works really well with absolutely every type of meat out there. Go ahead and make a beef shawarma rice bowl, or maybe a lamb shawarma rice bowl or even a prawn shawarma rice bowl or fish shawarma rice bowl! Just make sure you adjust your cooking time according to the meat you use.
• You can also change the method of cooking your meat. You can try baking or grilling your chicken. Maybe even air-frying it. Please make sure you adjust the cooking time according to the cooking method used. Small tip: After baking your chicken, if you feel it doesn’t have that nice brown crust, go ahead and pan-fry it just a bit till it gets that beautiful browning!
• You can add some veggies to your shawarma rice too while cooking it, such as carrots and peas. Make sure you season the rice just a little more though when you add veggies to it. You can also serve it with some fresh crunchy veggies such as maybe an onion cucumber salad?
• If you prefer not to cook your rice in chicken broth, you can use half cup of chicken broth and half cup of water, vegetable broth or completely omit broth altogether and cook the rice in water instead.
• You can also use another grain you prefer instead of the Basmati rice we use in this recipe. Go ahead and try serving your chicken shawarma bowl with couscous, brown rice, quinoa… or any other grain you like! Please adjust the cooking time and liquid used according to the grain you use and according to the instructions given on the package. You can maybe use cauliflower rice too!
• You can also use plain cooked white rice if you don’t have the time to prepare the rice in this recipe (though the rice in this recipe is ❤ so try not to skip out on it!). As an added flavor suggestion, you can add your cooked white rice to the pan you cooked your chicken in and stir for about 2-3 minutes to absorb all those yummy chicken spices and oils!
• You can make this delicious dish in an instant pot as well if you want. This chicken shawarma rice recipe will taste pretty good when cooked in an instant pot too. If you’re comfortable with an instant pot, you can go ahead and cook your shawarma chicken and rice in it. After sautéing the chicken and then the onions, go ahead and add in the rice and pressure cook it at high pressure. Once it’s done pressure cooking at high pressure, allow a natural release and then do a quick release before removing and serving your chicken shawarma rice. Keep an eye and make sure you don’t get a burn notice. This is just an idea of course and you can adapt my recipe however you like and make it in your instant pot. I haven’t cooked this recipe in an instant pot but with a bit of research I’ve seen this is how it’s usually done so yep, happy cooking and experimenting!
• I’m sure you’ve heard of Greek gyros, a delicious dish that you can call the Mediterranean version of shawarma. But have you heard of the Filipino version of shawarma? The Filipino version of shawarma uses beef marinated in a delicious marinade of soy sauce, garlic, brown sugar and some other ingredients. The beef is cooked to tender perfection in that delicious soy sauce brown sugar marinade and served with rice. You can experiment give this version a try too if you like!