Chicken Shawarma Biryani – A Delicious Middle Eastern & Pakistani Fusion |Shawarma biryani recipe ”

Chicken Shawarma Biryani Recipe:

Make this delicious Chicken Shawarma Biryani with juicy spiced chicken, aromatic basmati rice, fried onions and Middle Eastern shawarma flavors. An easy fusion dinner recipe!

🌯🍚 Chicken Shawarma Biryani:

If you love both chicken shawarma and biryani, this recipe is the perfect combination of both! Tender, juicy chicken is marinated with creamy yogurt, garlic, lemon and warm shawarma spices, then cooked until beautifully charred.

The flavorful chicken is layered with fragrant basmati rice, fried onions, mint and coriander and finished with a gentle dum cooking. The result is a delicious fusion biryani that's spicy, aromatic and perfect for a family dinner or special occasion.

                      Recipe Card:

Prep Time: 30 minutes

Marinating Time: 30 minutes–4 hours

Cook Time: 45 minutes

Total Time: About 1 hour 15 minutes

Servings: 4–5

Cuisine: Pakistani/Middle Eastern Fusion

Course: Main Course

Ingredients:

For the Shawarma Chicken:

500 g boneless chicken, cut into small pieces

½ cup yogurt

1 tbsp lemon juice

1 tbsp oil

1 tbsp ginger-garlic paste

1 tsp paprika or Kashmiri red chili powder

1 tsp cumin powder

1 tsp coriander powder

½ tsp turmeric

½ tsp black pepper

½ tsp cinnamon powder

½ tsp garam masala

1 tsp salt

For the Biryani:

2 cups basmati rice

1 large onion, thinly sliced

2 tomatoes, chopped

2 tbsp cooking oil

1 tbsp ginger-garlic paste

½ cup yogurt

1 tsp red chili powder

½ tsp turmeric

1 tsp coriander powder

½ tsp garam masala

2 green chilies, sliced

½ cup fresh mint

½ cup fresh coriander

1 tsp cumin seeds

1 cinnamon stick

3–4 cloves

3 cardamom pods

1 bay leaf

Salt to taste

2 tbsp fried onions

A few drops of kewra water, optional

Yellow/orange food color, optional

How to Make Chicken Shawarma Biryani

1. Marinate the Chicken:

Add chicken, yogurt, lemon juice, oil, ginger-garlic paste and all the shawarma spices to a bowl.

Mix thoroughly and marinate for at least 30 minutes. For deeper flavor, refrigerate for 2–4 hours.

2. Cook the Shawarma Chicken:

Heat a little oil in a large pan over medium-high heat.

Add the marinated chicken and cook until the chicken is tender and nicely browned around the edges. Keep the heat relatively high toward the end to get that delicious shawarma-style char.

Remove the chicken and set aside.

3. Prepare the Rice:

Wash the basmati rice until the water runs mostly clear and soak for about 20–30 minutes.

Bring a large pot of salted water to a boil. Add cumin seeds, cinnamon, cloves, cardamom and bay leaf.

Add the soaked rice and cook until it is about 70% cooked. Drain immediately.

4. Prepare the Biryani Masala:

Heat oil in a heavy-bottomed pot.

Add sliced onions and fry until golden brown. Reserve some fried onions for layering.

Add ginger-garlic paste and saute briefly. Add chopped tomatoes, yogurt, red chili powder, turmeric, coriander powder and garam masala.

Cook until the tomatoes soften and the oil begins to separate.

5. Layer the Biryani:

Place the cooked shawarma chicken over the masala.

Add a layer of partially cooked basmati rice.

Sprinkle over:

Fresh mint

Fresh coriander

Fried onions

Green chilies

A little food color, if using

Kewra water, if desired

Add the remaining rice on top.

6. Dum Cook:

Cover the pot tightly with a lid.

Cook on very low heat for 15–20 minutes.

Turn off the heat and let the biryani rest for another 5–10 minutes before opening.

Gently fluff the rice from the sides so the chicken and masala are evenly distributed.

       🍽️ Serving Suggestions

ic yogn salad

Pickled onions

Lemon wedges

Fresh coriander

⭐  Tips for Perfect Shawarma Biryani:

Use basmati rice for long, separate grains.

Don't fully cook the rice before layering; around 70% cooked is ideal.

Marinating the chicken for longer gives it better shawarma flavor.

Don't stir the biryani aggressively after dum or the rice can break.

For an authentic shawarma-style finish, let the chicken develop some browned, slightly charred edges.

       Creamy Garlic Shawarma Sauce:

This creamy, tangy and garlicky shawarma sauce is the perfect topping for chicken shawarma biryani, wraps, sandwiches and grilled chicken. It takes just a few minutes to prepare and adds a delicious restaurant-style flavor.

Ingredients:

- ½ cup mayonnaise

- ¼ cup plain yogurt

- 2 garlic cloves, finely minced

- 1 tablespoon lemon juice

- 1 teaspoon vinegar

- ½ teaspoon salt

- ¼ teaspoon black pepper

- ½ teaspoon paprika

- ½ teaspoon dried oregano

- 1–2 tablespoons water, as needed

Method for making Shawarma sauce:

1. Add mayonnaise and yogurt to a bowl and whisk until smooth.

2. Add minced garlic, lemon juice and vinegar.

3. Season with salt, black pepper, paprika and oregano.

4. Mix everything until creamy and well combined.

5. Add water little by little until you reach your preferred pouring consistency.

6. Cover and refrigerate for at least 15–20 minutes before serving so the flavors can blend.

How to Serve Shawarma sauce:

Drizzle the sauce generously over Chicken Shawarma Biryani just before serving. You can also serve it on the side with shawarma wraps, grilled chicken, fries or rice bowls.

Storage:

Store the sauce in an airtight container in the refrigerator and use within 3–4 days.