One-Pot Shawarma Rice with Garlic Sauce and Sumac Onions

Ingredients

• 2 lb boneless, skinless chicken thighs
• salt (To taste, for chicken)
• 1 tsp black pepper (For chicken)
• 1 tbsp garlic powder (For chicken)
• 1 tsp ground cumin (For chicken)
• 1 tsp red chili powder (For chicken)
• 1 tsp turmeric powder (For chicken)
• 2 tbsp tomato paste (For chicken)
• 4 cloves garlic (Minced)
• 2 tbsp lemon juice (For chicken)
• 3 tbsp olive oil (Used to marinate and cook the chicken)
• 3 cups Laxmi extra-long basmati rice (Soak and rinse before cooking)
• 3 tbsp unsalted butter (Added before covering the rice)
• salt (To taste, for rice and aromatics)
• 1 tsp turmeric powder (For rice)
• 1 tbsp garlic powder (For rice)
• 1 tsp black pepper (For rice)
• 1 tsp ground cumin (For rice)
• 1 cube chicken bouillon cube
• aromatics (Cloves, peppercorns, cinnamon stick, bay leaf, and cardamom)
• 4 cups water (For cooking the rice)
• 1 cup mayonnaise (For garlic sauce)
• 0.5 cup sour cream (For garlic sauce)
• 0.5 cup water (For garlic sauce)
• 1 tsp garlic paste (Laxmi garlic paste)
• salt (To taste, for garlic sauce)
• 1 tsp black pepper (For garlic sauce)
• 0.5 lemon lemon (Juiced, for garlic sauce)
• 1 large red onion (Thinly sliced)
• parsley (A handful, for sumac onions)
• 2 tbsp lemon juice (For sumac onions)
• 1 tbsp sumac (For sumac onions)
• cucumbers (For serving; amount not specified)
• tomatoes (For serving; amount not specified)
• lettuce (For serving; amount not specified)

Steps

1. 1

   Whisk together the olive oil, tomato paste, lemon juice, garlic powder, cumin, red chili powder, turmeric, salt, and black pepper for the chicken marinade.

2. 2

   Add the chicken thighs to the marinade and coat thoroughly. Marinate for 30 minutes.

3. 3

   Soak the rice for 30 minutes. Rinse it 5–6 times, until the water runs clear, then drain and set aside.

4. 4

   Heat the marinating oil in a wide pan. Add the marinated chicken and cook until done, 13–15 minutes. Remove the cooked chicken and set it aside.

5. 5

   Add the aromatics, salt, black pepper, chicken bouillon cube or bouillon powder, cumin, and garlic powder to the pan. Sauté for 30 seconds.

6. 6

   Add the water to the pan and bring it to a boil.

7. 7

   Add the washed and drained rice and stir gently. Boil over high heat until the water reduces and the rice becomes visible.

8. 8

   Reduce the heat to low. Place the cooked chicken on top of the rice, add the butter, cover the pan, and cook for 20 minutes, or until the rice is cooked and fluffy.

9. 9

   Whisk together the mayonnaise, sour cream, water, garlic paste, salt, black pepper, and lemon juice to make the garlic sauce.

10. 10

    Mix the sliced red onion, parsley, lemon juice, and sumac to prepare the sumac onions.

11. 11

    Scoop the rice onto serving plates. Add the chicken, cucumbers, tomatoes, lettuce, garlic sauce, and sumac onions. Serve.

Notes

The source lists 4 garlic cloves for the chicken but does not explicitly state when to add them; they may be incorporated into the chicken marinade. The source also mentions cucumbers, tomatoes, and lettuce for assembly without quantities. The exact aromatics quantities are not specified.

Nutrition per serving

• main
• one-pot meal
• chicken
• rice
• South Asian
• Ramadan
• Iftar
• sauce