Step I – White Sauce / Tahina Sauce
¼ cup Tahina Paste
½ cup Mayonnaise
1 Teaspoon Garlic – Fine Chopped
¼ Teaspoon White pepper – Crushed
Salt to taste

1.    Mix all of them

Step II – Red Hot Sauce
½ cup Tomato paste
2 Tablespoon Red crushed Chili / Chili flakes
Salt to taste
½ Teaspoon Black Pepper
3 Tablespoons White Vinegar

1.    Mix all of them

STEP III – Shawarma Pickles
1 Liter Water
1 Cup Vinegar
2 Tablespoon Salt
3-4 Tablespoon Sugar

Cucumber – Cubes – Strips
Carrot    – Cubes – Strips
Onion – Cubes – Strips
Green Chili

1.    Boil water and put vegetables in it for 60 seconds only.
2.    After 60 seconds, remove vegetables from water and put them in vinegar.
3.    Keep them at least for 24 hours.

STEP IV – Chicken Marinate
Hot Sauce
Red Crushed Chili
Black Pepper
Salt to taste
Tomato Ketchup
A pinch Yellow Food Color
Chicken – Small cubes

1.    Mix all of them and marinate the chicken. Refrigerate the chicken for 4-5 hour.
2.    Take 1 -2 tablespoon oil and warm it in a frying pan.
3.    Put the chicken on it and cook it until completely dry.

STEP V – Shawarma Assembly
Pita Breads – as per need (any other flat bread which is soft (non sweet) can also be used)
1- Tablespoon Oil

1.    Heat the oil in frying pan.
2.    Warm the pita bread in the frying pan.
3.    Apply Red hot sauce on it. Put pickles on it. Now put chicken on it. Spread the white sauce on it. Roll the bread.


Chicken Mandi

STEP I – Par Boil
1 kg whole Chicken (can be with skin – optional)
3 Liter Water
3 Tablespoon Salt
¼ teaspoon Yellow food color (food color should be enough to give color to the chicken)


  1. Pour the water in a stock pan. Mix salt and yellow food color in water. Put the water on stove for boiling.
  2. When the water is little above than room temperature, include chick in it.
  3. Boil the chicken for 15-20 minutes, until it is properly boiled.
  4. Remove the chicken from the water and put it aside for cool down.

STEP II – Marinade
Boiled Chicken
1 teaspoon Crushed Black Pepper
3 Tablespoon Lemon Juice / vinegar
2 teaspoon Ginger Garlic Paste
1 teaspoon Paprika Powder
½ teaspoon Salt
¼ cup Olive Oil
A pinch of yellow food color
¼ teaspoon Cumin Seeds


  1. Place deep cuts on chicken at the distance of one inch at all sides.
  2. Mix all the ingredients well and prepare the paste.
  3. Marinade the chicken.
  4. Pre-heat the oven. Put the chicken in a tray and put it in oven for baking (without covering).
  5. When one side of the chicken is cooked, change the sides.
  6. Apply the released juices of chicken with the help of a brush on the other side of chicken.
  7. Cover the chicken with aluminum foil or a cover and bake until the chicken is ready.
  8. (Optional Step): Coat the chicken with Chili garlic sauce before serving.
Water with food color for par boiling
Water with food color for par boiling
Par Boiling Chicken
Par Boiling Chicken
Boiled Chicken with deep cuts
Boiled Chicken with deep cuts
Marinated Chicken
Marinated Chicken
Baked Chicken Mandi
Baked Chicken Mandi

Arabic Rice

¼ cup Olive Oil
½ No Onion (Tarka Cutting – very thin slices)
2 Tablespoon Ginger – Julianne
1 teaspoon Paprika
1-1/2 cup chicken stock (or 1 Tablespoon Chicken Powder)
1 kg Rice
Whole Garam masala
1 teaspoon Cinnamon Powder
¼ teaspoon Garam Masala Powder
¼ cup Almonds – Boiled and skinless
¼ cup Dates – Strips
¼ cup Cashew nuts
A pinch of yellow food color
½ teaspoon Black Pepper powder
Salt – to taste
2-3 Tablespoon yogurt


  1. Include the yellow food color in yogurt and beat the yogurt.
  2. Heat the oil and when the oil is ready, put onions in it.
  3. Fry onions until they are golden brown.
  4. Include Ginger and fry it.
  5. Include whole garam masala, paprika, black pepper and salt and cook for a while.
  6. When spices are cooked, include stock and water according to the rice in it. If stock is not available, replace it with water
  7. and include chicken powder in it.
  8. Cover the pan and cook it for a while.
  9. When the water is boiling, include rice in it.
  10. When the rice are ready to steam, sprinkle garam masala powder and mix it well.
  11. Put the dry fruits in one corner.
  12. Put yogurt on dry fruit and steam the rice.
  13. When the rice are ready, mix them well.
  14. Sprinkle the cinnamon powder on it.
Onion in Tarka cutting  - Ready to fry
Onion in Tarka cutting – Ready to fry
Rice before steaming
Rice before steaming
Ready Rice
Ready Rice
Chicken Mandi with Arabian rice
Chicken Mandi with Arabian rice