Finally perfected halal chicken & lamb over rice

Having tried practically every halal chicken + lamb over rice around NYC and Long Island countless times, I can confidently say I've cracked the code of this dish to a tee.

Decided to prep a whole weeks worth while I'm stuck at home during this snowstorm 😋

Chicken

3-4 lbs chicken thighs

8 oz greek or whole milk yogurt

3 drops red food coloring

generous drizzle neutral oil

1 tbs sumac

1 tbs kashmiri red chili powder

1 tbs hot hungarian paprika

1 tbs harissa

1 tbs ras el hanout

2 tbs garam masala 

1 tbs coriander

1 tbs garlic powder

1 tbs onion powder

1 tbs oregano

1 tbs pepper

1 tbs msg

2 tbs salt

Prep/Cook:

Mix all the seasonings in a bowl with the yogurt and then add that to a bowl with all your chicken pieces. Let it marinate overnight. Make sure you use your hands for this step so you may want to use gloves if you do use red dye.

The following day, sear it on a cast iron pan for about 3 minutes per side or until you see a nice char.

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Lamb/Beef Gyro

1/2 lb ground lamb

1 lb ground beef (80/20)

1 medium blended (+ drained) onions

1 tbs sumac

1 tbs kashmiri red chili

1 tbs hot hungarian paprika

1 tbs harissa

1 tbs ras el hanout

1 tbs garam masala 

1 tbs coriander

1 tbs garlic powder

1 tbs onion powder

1 tbs oregano

1 tbs pepper

1 tbs msg

2 tbs kasoori methi (fenugreek leaves)

2 tbs salt

Prep/Cook:

Follow this method

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Basmati Rice (enough for about 4-5 bowls)

2 cups of basmati rice (preferably golden sella 1121)

2 tbs cumin seeds

Prep/Cook:

Rinse the rice thoroughly (roughly 5 times) until the rice is clear.

People always screw up the rice by adding all of these seasonings, soaking their rice, and overcooking the rice. But the best way to make the al dente Afghan basmati rice is by blooming cumin seeds in a pot for 30 seconds before toasting the rice for about a minute or so. Then you want to add boiling water for ONLY 5 minutes, strain it, and then put back in the pot with the lid on to steam for about 30 minutes.

This is a fool-proof way to cook basmati rice without it turning mushy. The goal is to have individual grains and not all pieces of rice stuck together.

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White Sauce (makes 32oz)

2 cup whole milk yogurt (I use Stonyfield)

1 cup Kewpie mayonnaise

1 cup Tropical Crema Mexicana (or sour cream)

1/2 lemon

1/4 cup white vinegar (about a shot glass)

2 tbs dried mint

2 tbs dried parsley

2 tbs kasoori methi (fenugreek leaves)

2 tbs dried dill

1 tbs coriander

1 tbs pepper

1 tbs salt

1/4 cup sugar

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Hot Sauce (makes 12-14oz)

1/4 lemon

8 cloves garlic

1/2 charred onion

1/2 charred tomato

2 oz of infused shallot oil (or any neutral oil)

2 oz hot pepper water

2 oz vinegar

15 dried chili de arbol

2 dried ghost peppers (Bhut Jolokia)

2 dried ancho chilis

2 dried habaneros

1 tbs Kashmiri chili powder

1 tbs Indian red chili powder (extra hot) 

1 tbs Hungarian hot paprika

1 tbs spicy harissa

1 tbs sumac

1 tbs coriander

1 tbs garlic powder

1 tbs onion powder

1 tbs pepper

1 tbs tbs sugar

1 tbs salt

1/4 tsp xanthan gum

Prep/Cook:

Remove seeds and rehydrate the dried peppers in boiling water for 30 minutes. In the meantime, char your onion and tomato directly on your stove's fire.

In a blender, mix all the ingredients together (besides the oil). As you're blending, slowly add your shallot oil to properly emulsify the sauce to the perfect consistency.