Shawarma-Style Rice with Soya Chunks & Greek Yogurt
I came across this idea while scrolling through Instagram and immediately thought it looked too easy not to try. It also challenged my assumption that a good shawarma-inspired rice bowl needed chicken. Soya chunks turned out to be a delicious vegetarian alternative, and the sweet peas added a surprisingly good touch.
Ingredients
- ### For Rice
- 1 cup uncooked rice (basmati is preferred; long-grain rice also works)
- 1/3 red onion, finely chopped
- 2–3 garlic cloves, finely chopped
- 3–4 tbsp cooking oil (adjust to preference)
- 1/3 cup frozen sweet peas
- 1/2 tsp turmeric powder, or to taste
- Red chili powder, to taste
- Garam masala, to taste
- Salt, to taste
- Approximately 1.5 –2 cups water, adjusted for the rice variety
- ### For Soya chunks
- 1 cup dry soya chunks
- 1 cup broccoli florets, or as desired
- A little cooking oil, if needed
- Salt, to taste
- Turmeric powder, to taste
- Garam masala, to taste
- ### For serving
- Plain Greek yogurt, as desired
- Lime juice (optional)
- Fresh cilantro (optional)
My version
This is my vegetarian take on shawarma-style rice. Instead of chicken, I use soya chunks, which absorb the spices well and provide a substantial amount of protein. I also add frozen sweet peas for a little sweetness and broccoli for extra vegetables.
The rice gets its color and flavor from onion, garlic, turmeric, chili powder, and garam masala. Greek yogurt balances the spices and makes the bowl feel complete without needing a complicated sauce.
[ Photo has tofu, forgot to click photo of soya chunks one lol 😂]
Method
- Prepare the soya chunks: Place the dry soya chunks in a microwave-safe bowl with enough water and microwave for approximately 2 minutes, or soak them according to the package instructions until softened. Drain, cool enough to handle, and squeeze out the excess water.
- Brown the onions: Heat the oil in a pan over medium heat. Add the chopped red onion and cook until softened and lightly golden.
- Add garlic: Stir in the chopped garlic and cook briefly until fragrant.
- Toast the rice: Add the uncooked rice, salt, and turmeric. Stir and fry for a few minutes until the rice is lightly toasted. Avoid burning the spices.
- Season: Add garam masala and red chili powder, adjusting the amounts to taste.
- Add water and peas: Pour in the water and stir in the frozen sweet peas. Bring to a boil.
- Cook the rice: Cover and reduce the heat to low. Simmer until the rice is tender and the water has been absorbed, following the rice package's cooking instructions. Basmati often takes around 12–15 minutes, but timing varies.
- Season the soya chunks: In a separate pan, heat a little oil if needed. Add the prepared soya chunks, salt, turmeric, and garam masala.
- Brown the soya chunks: Cook, stirring occasionally, until excess moisture has evaporated and the chunks develop some golden-brown color.
- Cook the broccoli: Add the broccoli and cook until tender but not mushy. Add a splash of water if necessary.
- Combine: Mix the cooked soya chunks and broccoli into the rice, or serve them on top.
- Serve: Add a generous spoonful of plain Greek yogurt. Finish with lime juice or fresh cilantro if desired.
Source / inspiration
Inspired from Instagram