Chicken Bites: Cut the chicken into thin strips. Marinate with olive oil, cardamom powder, coriander powder, cumin powder, salt, black pepper powder, grated garlic cloves, lemon zest and lemon juice.

Mix, cover and refrigerate for at least 1 hour or preferably overnight.

Yellow Rice: Meanwhile, for Shawarma rice, heat oil and add onion and garlic.

Saute until soft.

Drain water from the rice and add to the pot.

Stir for a few minutes until the rice absorbs all the moisture from the pot.

Add 3 cups of water (a little less than needed because rice has already soaked up some liquid).

Cover and allow to cook on medium until the all the water is absorbed by the rice.

Now steam the rice (put on dum) for 8-10 minutes on lowest possible flame until the rice is cooked and soft.

Shawarma Sauce: Mix yogurt, mayonnaise, lemon juice, salt and black pepper powder. Sauce is ready.

Assembly: Dish out rice in the serving plate and top with chicken bites. Drizzle shawarma sauce over it and top off with fresh or dried coriander.

Chicken Shawarma Platter is ready. Enjoy!