Halal Rice With Yogurt Sauce


  • 2 Tablespoons Unsalted Butter
  • 1/2 Teaspoon Turmeric
  • 1/4 Teaspoon Cumin
  • 1 1/2 Cups Basmati or Long Grain Rice
  • 2 1/2 Cups Chicken Broth
  • 1 Pinch Kosher Salt and Black Pepper
Yogurt Sauce
  • 8 Ounces Plain Greek Yogurt
  • 2 Teaspoons Fresh Cilantro
  • 2 Teaspoons Fresh Mint
  • 1 Teaspoon Cumin
  • 1 Clove Garlic
  • 1 Whole Lemon, Zested
  • 1 Pinch Cayenne Pepper
  • 1 Pinch Kosher Salt
  • 1 Pinch Black Pepper


  1. Prepare chicken according to Halal Chicken recipe if desired.
  2. Combine all of the yogurt ingredients and blend or mix. Allow to rest in refrigerator at least one hour.
  3. Melt the butter over medium heat in a large Dutch oven. Add the turmeric and cumin and cook until fragrant but not browned, about 1 minute.
  4. Add the rice and stir to coat. Cook, stirring frequently, until the rice is lightly toasted, about 4 minutes.
  5. Add the chicken broth. Season to taste with salt and pepper. Raise the heat to high and bring to a boil.
  6. Cover, reduce to a simmer, and cook for 15 minutes without disturbing.
  7. Remove from the heat and allow to rest until the water is completely absorbed and the rice is tender, about 15 minutes.
  8. Serve rice and optional chicken with yogurt sauce over shredded iceberg lettuce. Top with sriracha if desired.