Fluffy, fragrant, and beautifully golden, this Yellow Shawarma Rice is the perfect base for chicken shawarma bowls, platters, and Mediterranean-inspired meals. Made with basmati rice, warm spices, and aromatics, this recipe delivers authentic restaurant-style flavor at home.
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Why You'll Love This Recipe
Authentic flavors: This yellow rice has the right balance of spices and aromatics to recreate the savory depth you expect from a shawarma platter.
Light and fluffy: This cooking method ensures separate, tender grains every single time.
Simple pantry spices: No specialty ingredients required if you have a well-stocked pantry with key pantry staples.
Meal prep friendly: This rice stores and reheats beautifully, making it perfect for weekly lunch bowls.
Ingredient Notes
- Basmati rice: Long-grain basmati rice is essential for those light, separate rice grains. It is not overly sticky like other rice varieties.
- Turmeric: Key for the signature golden color and mild, earthy flavor.
- Chicken bouillon concentrate: This adds savory depth of flavor beyond regular chicken broth or water.
- Salted butter: Butter ensures that the grains of rice cook separately.
A full list of ingredients with measurements is located on the recipe card, below.
Substitutions
- Basmati rice: Substitute with jasmine rice if needed, though the texture will be slightly softer.
- Chicken bouillon: Use chicken broth instead of water and omit the concentrate.
- Salted butter: You may use unsalted butter instead. Adjust the salt to taste.
- Fresh garlic: Substitute with garlic powder if needed.
Variations
- Vermicelli: Brown broken vermicelli in oil before adding rice for a classic Middle Eastern texture.
- Chickpeas: Stir in cooked chickpeas for extra protein.
- Dried fruit: Mix in raisins or slivered almonds for subtle sweetness and texture.
- Saffron: Add a pinch of bloomed saffron for deeper color and aroma.
Step-by-Step Instructions
Prep Work Before Cooking
- Gather and measure all ingredients
- Rinse the rice in cold water until the water is relatively clear
Prepare the Broth
Add water, chicken bouillon, turmeric, fresh garlic, and salt to a saucepan.
Heat over medium, and stir to dissolve the chicken bouillon.
Cook the Rice
Once the broth begins to boil, add the rinsed rice, salt, and butter to the pot.
When the liquid returns to a gentle simmer, reduce the heat to medium-low and cover. Cook for 15 minutes.
Turn off the heat and let the rice rest, covered, for 10 minutes.
Fluff the Rice
Once the rice has rested, lightly fluff the rice with a fork to separate the grains.
Finish the rice with a squeeze of fresh lemon juice.
Expert Tips for Perfect, Fluffy Rice
Rinse the rice thoroughly: This is non-negotiable. This removes excess surface starch, which is the main reason rice turns sticky or gummy.
Keep the heat low: Once the liquid comes to a boil, immediately reduce the heat to low. High heat can cause the bottom to scorch before the top fully cooks.
Do not stir: Stirring releases starch and breaks the grains, which leads to clumpy rice. Let it cook undisturbed.
Let it steam: Resting the rice (covered) for 5-10 minutes allows residual steam to finish cooking the grains gently and evenly.
Make Ahead & Storage
- Leftovers: Store in an airtight container in the fridge for up to 4 days.
- Reheat: Sprinkle the rice with 1-2 teaspoons of water. Cover the rice and microwave until warm. Fluff the rice with a fork before serving.
- Freezing: Freeze in airtight containers for up to 2 months.
Serving Suggestions
- Mains: Serve this halal cart-style rice as a side to Cava's honey and harissa chicken, Lebanese shish tawook skewers, or homemade Lebanese-style chicken shawarma.
- Sides: For an even bigger spread, pair this yellow shawarma rice with other Mediterranean-inspired sides like air fryer batata harra, lemon tahini hasselback potatoes, Cava's lentil tabbouleh, or spicy Greek-style potatoes.
- Sauces: Round out your meal with delicious sauces and dips, like Cava's crazy feta, Lebanese garlic sauce, dill tzatziki, or Greek feta dip.
Troubleshooting & FAQs
Long-grain basmati rice works best for a fluffy texture with separate grains.
No, shawarma rice is not spicy on its own.
You can, but it will lose the signature color and subtle flavor.
If you love restaurant-style dinners without the wait, this recipe is part of my collection of quick and easy dinner ideas made with simple ingredients and ready in 30 minutes or less
More Mediterranean Recipes
Authentic Yellow Shawarma Rice (Better Than Halal Cart)
Equipment
Ingredients
- 1 cup Basmati rice - rinsed thoroughly
- 2 cups Water
- 1 tablespoon Chicken bouillon concentrate
- 3 cloves Garlic - smashed whole
- ½ tablespoon Salted butter
- ¼ teaspoon Turmeric
- 1 Lemon
- 1 teaspoon Sea salt
Instructions
- Add water, chicken bouillon, turmeric, fresh garlic, and salt to a saucepan. Heat over medium, and stir to dissolve the chicken bouillon.2 cups Water, 1 tablespoon Chicken bouillon concentrate, 3 cloves Garlic, ¼ teaspoon Turmeric
- Once the broth begins to boil, add the rinsed rice, salt, and butter to the pot.1 cup Basmati rice, ½ tablespoon Salted butter, 1 teaspoon Sea salt
- When the liquid returns to a gentle simmer, reduce the heat to medium-low and cover. Cook for 15 minutes. Turn off the heat and let the rice rest, covered, for 10 minutes.
- Once the rice has rested, lightly fluff the rice with a fork to separate the grains. Finish the rice with a squeeze of fresh lemon juice.1 Lemon
Aileen Susan Hammond says
Great recipe. Turned out amazing. made twice in 1 week at my family's request.
Sunena Anand says
I am so happy to hear that, Aileen! Glad your family enjoyed it 🙂
Julie Anne says
I’m so glad I came across this recipe, I was wondering if it has ever been tried in a rice cooker!! I’ve never had much luck cooking rice on the stovetop.
Sunena Anand says
Rice is really just one of those things! If you prefer, this recipe would still come out great in a rice cooker - I just recommend following the liquid ratios that your rice cooker recommends. If you want to give the stovetop version a try though, I find that it comes out perfect every time! 🙂
Kristen says
If I don’t have chicken boullion concentrate what would the substitution be for chicken broth? 2c chicken broth instead of water? Thanks!
Sunena Anand says
Hi Kristen,
You can definitely use chicken broth in place of concentrated bouillon. You may want to add a tiny bit more salt to the rice, especially if you use lower-sodium chicken broth. Enjoy! 🙂
Arleen says
The recipe has Sea Salt; when and where do you add the Sea Salt? When you boil the water? It doesn't say.
Sunena Anand says
Hi Arleen! Thank you for bringing that to my attention, I will make that edit right away. You will want to add the salt into the water, at the same time as the other spices.
Jamie says
Thank you for sharing this delicious recipe! I made this in the Instant Pot this evening; equal parts of rice and water (as instructed in the IP manual). Followed the recipe as described. I placed the butter in the IP before the cook. When it was finished I added a splash of lemon juice and fluffed with a fork. Too easy. Thanks again 🙂
Sunena Anand says
I'm so glad you liked it, Jamie! I love my IP, too! 🙂