Halal Cart Chicken and Rice Bowl
I took the Halal Cart Chicken and Rice Bowl and made it even better. With juicy air fried chicken, flavorful yellow rice, a signature white sauce, and pickled red onions, this dish is honestly a party in your mouth.
This is one of my go-to chicken and rice bowl for lunch, and the bonus is that my family loves it too. Total win win.
There’s juicy marinated chicken thighs cooked in the Air Fryer for convenience. Flavorful yellow rice cooked in broth. The salad trifecta – lettuce, cucumber, and tomatoes. And my favorite ingredient that takes this whole bowl to the next level – pickled red onions. I put that stuff on everything, I genuinely cannot stop. Tie it all together with a creamy white sauce and a hint of hot sauce, and you’ve got the whole nine yards in one bowl.
Now I know it looks like a lot of components, but don’t let that overwhelm you. Each one is simple to make, and I’ll walk you through every step. The real beauty of these bowls is that you can make everything days ahead and just assemble on the day – which makes this one of the best meal prep recipes in my rotation.
Speaking of meal prep, these Air Fryer BBQ Chicken Bites makes for another flavorful bowl.
The Chicken Marinade
I’ve used chicken thighs as they stay moist and juicy even in high heat. Marinated them overnight in yogurt, lemon juice, and a blend of warm spices.
Overnight is ideal and you will taste the difference, but even 2 hours will get you somewhere really good. I usually throw this together the night before so dinner the next day is basically halfway done already.
Air Frying the Chicken
Most halal cart chicken recipes tell you to grill or pan-fry. And while both work, air frying the chicken gives me the best results with the least effort. And it makes this recipe so weeknight-friendly. No grill, no standing over a hot pan – just the air fryer doing all the work.
Preheat it to 400F, lay your marinated chicken in a single layer in the basket, and air fry for 10 minutes. The circulating heat hits the chicken from all sides, giving you those slightly crispy, charred edges that make it so good.
Cooking the Yellow Rice
This is the quicker version of my Sri Lankan Yellow Rice recipe without whole spices and coconut milk. Saute onions and minced ginger in oil, add bay leaves, turmeric, rice and toast for a bit. I add a chicken buillion cube for flavor but chicken broth works too.
Once the rice comes to a boil, turn the heat to a medium and simmer until the rice is fully cooked. Fluff with a spoon and you get this beautiful, flavorful yellow grains as the base.
Condiments
If you ask me, pickled onions and white sauce are a must for this halal cart inspired chicken and rice bowl.
Pickled Onions
My pickled onions is simple as it gets. Just slice some red onions, submerge them in vinegar and and a pinch of salt and let them marinate for 10 minutes.
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You’ll get this tangy, punchy, crunchy onion that adds an extra dimenson of flavor. This is a condiment you can keep in the fridge for days and use it whenever needed.
White Sauce
The original halal cart white sauce is a mystery many have tried to solve online. It’s not worth breaking your head over. I just took a look at the ingredients and recreated it with what I have on hand. It’s a simple mayonnaise and yogurt based sauce and I’m sure you’ll have the ingredients in your pantry already.
Assembly
This is the fun part. Scoop a generous base of yellow rice onto your plate or bowl. Top with your diced air fried chicken, then pile on the lettuce, chopped cucumber, and tomatoes. Add a good heap of pickled red onions – and don’t be shy, they’re the best part. Drizzle some of that pickling liquid over everything before the sauce goes on.
Finish with a generous drizzle of the white sauce and a little hot sauce if you like heat. Or make my spicy mayo sauce if you want a single sauce with heat. Every component in this bowl has a job to do, and when they all come together it really is that party in your mouth moment I promised you.
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Recipe
Halal Cart Inspired Chicken and Rice Bowl
Ingredients
For the Chicken Marinade
- 1 ½ lb chicken thighs cut into cubes
- ¼ cup yogurt
- 1 tbsp lemon juice
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp paprika
- ½ tsp allspice
- ¼ tsp cardamom powder
- 1 tsp garlic powder
- 1 ½ tsp salt
- ½ tsp black pepper
- 1 tbsp oil
For the Turmeric Rice
- 2 cups basmati rice
- 2 tbsp ghee
- ½ onion finely chopped
- 2 garlic cloves minced
- 2 bay leaves
- ½ tsp turmeric
- 1 chicken bouillon cube
- 4 cups water
- 1 tsp salt
For the Quick Pickled Onions
- 1 red onion thinly sliced
- ½ cup white vinegar
- ¼ tsp salt
For the White Sauce
- ¼ cup mayonnaise
- ¼ cup greek yogurt
- ½ tsp garlic powder
- 1 tsp white vinegar
- salt to taste
To Serve
- Chopped tomatoes
- Chopped cucumber
- Shredded lettuce
Instructions
Marinate the Chicken
- Combine the yogurt, lemon juice, cumin powder, coriander powder, allspice, paprika, garlic powder, salt, pepper, and oil in a large bowl. Add the cubed chicken thighs and mix until every piece is fully coated.
- Cover and refrigerate overnight, or for at least 2 hours.
Make the Pickled Red Onions
- Thinly slice the red onion and place in a bowl or jar. Add the vinegar and a pinch of salt. Stir well.
- Cover and leave for at least 2 hours. They will turn a bright pink and mellow out completely.
Cook the Yellow Rice
- Heat the ghee and oil in a medium pot over medium heat. Saute the onion until softened, about 3-4 minutes. Add the garlic and cook for one more minute.
- Add the rinsed rice, turmeric, bay leaves, and crumbled bouillon cube. Stir and toast for 2 minutes. Pour in the water, season with salt and pepper, and bring to a boil.
- Cover, reduce heat to medium-low, and cook until all the water is absorbed. Turn to the lowest heat and steam for 10 minutes. Fluff with a fork and remove from heat.
Air Fry the Chicken
- Preheat your air fryer to 400F. Arrange the marinated chicken in a single layer in the basket.
- Air fry for 10- 12 minutes, flipping halfway through. Rest for 5 minutes.
Make the White Sauce
- Stir the mayo, yogurt, garlic powder, vinegar and salt together in a small bowl. Sprinkle a bit of water if it's thick. Taste and adjust seasoning to your liking.
Assemble the Bowl
- Scoop a generous base of yellow rice onto your plate or bowl. Top with diced chicken, shredded lettuce, chopped cucumber, chopped tomatoes, and a heap of pickled red onions.Finish with a generous drizzle of white sauce and hot sauce if desired. Serve immediately.
Notes
- Overnight marinating gives you the deepest, most developed flavour. Plan ahead if you can.
- Rinse your basmati rice thoroughly until the water runs clear – this is the key to fluffy, non-sticky rice.
Storage: - Chicken: Airtight container in the fridge for up to 3 days. Reheat in the air fryer at 350F for 5 minutes for the best texture.
- Rice: Airtight container in the fridge for up to 4 days. Reheat with a splash of water in the microwave.
- Pickled Onions: Sealed jar in the fridge for up to 2 weeks.
Freezer: Chicken and rice freeze separately for up to 2 months. - Fresh toppings best made fresh each time.