Chicken Shawarma Rice Recipe | NYC Cart Style Chicken & Rice | Garlic Sauce | Chef Sanjyot Keer

Chicken Shawarma Rice Recipe | NYC Cart Style Chicken & Rice | Garlic Sauce | Chef Sanjyot Keer

Chicken Shawarma Rice Recipe | NYC Cart Style Chicken & Rice | Garlic Sauce | Chef Sanjyot Keer

Full written recipe Chicken on rice NYC style

Pita Bread recipe –

Prep time: 20-25 minutes
Cooking time: 30-35 minutes
Serves: 2-3 bowls

For saffron flavoured rice
• Basmati rice 2 cups
• Ghee 1 tbsp
• Onion 1/4th cup (chopped)
• Garlic paste 1 tsp
• Whole spices:
1. Cloves (Laung) 2-3 nos.
2. Green cardamom 3-4 nos.
• Turmeric powder 1 tsp
• Boiling water 3 cups
• Saffron few strands
• Salt to taste
• Wash the rice thoroughly until its clear, then soak it for about 15 minutes. By the time you can make creamy garlic sauce and other components.
• Now, as the rice is soaked, drain the water and keep aside for cooking.
• Set a stock pot or a wok on medium flame, add ghee, onions and garlic paste, sauté them until the onions are translucent.
• Further add whole spices, turmeric powder and sauté for few seconds.
• Now add 3 cups of boiling water, saffron strands, soaked rice and salt to taste, stir once and cover it with a lid to cook. Cook for 7-8 minutes on medium low heat.
• Check in between whether the rice is cooked or no or cook until the water is absorbed completely, switch off the flame and fluff up the rice with a fork.
• Saffron flavoured rice is cooked, serve hot with grilled chicken.

For Creamy garlic sauce
• Thick curd 3/4th cup
• Mayonnaise 1/4th cup
• Vinegar 1/4th tsp
• Lemon juice 1/4th tsp
• Garlic juice 1 tsp
• Powdered sugar ½ tsp
• Salt & black pepper a pinch
• Fresh coriander/fresh parsley 1 tbsp (finely chopped)
• Add all the ingredients in a mixing bowl and mix well, keep it the fridge until you use it to drizzle over the chicken.

For Hot sauce
• Kashmiri red chillies 15-20 nos. (soaked)
• Garlic 5-6 cloves
• Jeera powder 1 tsp
• Black pepper powder 1/4th tsp
• Black salt ½ tsp
• Sugar 1 tsp
• Vinegar 1 tsp
• Lemon juice 1 tsp
• Olive oil 2 tbsp
• Salt to taste
• Water 50 ml
• Add all the ingredients in a grinding jar and grind well to make a smooth paste. Adjust the consistency of the water to make a smooth sauce like texture. Keep it aside to drizzle over the shashlik paneer.

For grilled chicken
• Chicken boneless 850 gm
• Red chilli powder 1 tsp
• Jeera powder 1 tsp
• Coriander powder 1 tsp
• Turmeric powder 1/4th tsp
• Black pepper powder 1 tsp
• Salt to taste
• Thick Curd 2 tbsp
• Garlic paste 2 tbsp
• Olive oil 1 tbsp
• Vinegar 1 tbsp
• Lemon juice 1 tbsp
• Oil for grilling
• Wash the chicken boneless well and further add the remaining ingredients in the mixing bowl, mix and marinate well for minimum 1-2 hours, it’s advisable to marinate overnight. Cover and keep refrigerated until you cook them.
• Set a pan on medium high heat, add the marinated chicken and cook the chicken for around 4-5 minutes, flip and cook the chicken another side as well until cooked, start to shred the chicken piece in smaller size and cook until the chicken is cooked and tender.
• You can also cook the chicken completely and shred with a knife for your comfortable work.
• You can keep the pita bread over the hot grilled chicken to keep the bread warm and to get some chicken flavour in the bread.

• Saffron flavoured rice
• Shredded grilled chicken
• Lettuce
• Bell peppers
• Tomatoes
• White sauce/garlic sauce
• Hot sauce
• Pita bread
• Serve sufficient amount of rice in a serving bowl, place the veggies in the same bowl, place the grilled shredded chicken and drizzle some hot sauce and white garlic sauce over the chicken and rice, serve hot with warm pita bread. You’re one bowl meal, chicken on rice is ready. You can tweak the addition of few elements as per you’re preference.


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