Due to the overwhelming success of my Chicken Shawarma recipe, I knew I had to take it a step further and make this as a complete rice dish.
The flavors will make you think you’re eating some of the best street rice in the world while using the most affordable and accessible ingredients to make it come to life. Folks, let’s give the Instant Pot a hand. It doesn’t get any simpler or tastier than this recipe.
(NOTE: I’ve since updated this recipe. These next step-by-step photos differ slightly from the written recipe card below to ensure no one gets a burn notice as some pots are more sensitive than others. FOLLOW THE INSTRUCTIONS IN THE RECIPE CARD. The end results will be exactly the same and just as incredible).
- 2 tablespoons extra virgin olive oil
- 2 tablespoons salted butter
- 1 large red onion, diced
- 1 tablespoon crushed garlic
- 2 pounds boneless, skinless chicken thighs cut into 1/4-inch strips
- 3 cups garlic broth or chicken broth (I used 3 teaspoons Garlic Better Than Bouillon + 3 cups water.)
- 1 tablespoon paprika
- 1 tablespoon curry powder
- 1 tablespoon seasoned salt
- 2 teaspoons black pepper
- 1 1/2 teaspoons cumin
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 1/2 - 1 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon cayenne pepper (optional)
- 2 cups basmati rice, rinsed
- 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 more.
- (NOTE: this step is a little different from my video and step-by-step photos above to ensure no one gets a burn notice as some pots are more sensitive than others. The end results will be exactly the same and just as incredible). Add the broth, curry powder, paprika, 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, move the valve to the sealing position, and hit Keep Warm/Cancel followed Manual or Pressure Cook on High Pressure for 3 minutes. When done cooking, allow a 10-minute natural release (meaning you do nothing for 10 minutes) followed by a quick release.
- Stir the rice to mix it up, transfer to a serving dish and enjoy topped with tzatziki and dill pickle, if desired.
Adding the cayenne and red pepper flakes are totally optional. If you add them as written, it's going to be on a spicier side (even more so than my Chicken Shawarma recipe because all the spices are getting absorbed into the rice here rather than just serving as a marinade). So if you want something with just a touch of spice, only use 1/4 teaspoon of each or just one or the other. You can always add more if you want more!
If you want your rice on the firmer side, pressure cook for only 1 minute instead of 3. For brown rice, pressure cook for 18 minutes. Same 10-minute natural release for each.
Make this Dairy-Free by omitting the butter and adding 1/4 cup of olive oil instead.