Delhi Biryani Burrito
Delhi Biryani Burrito
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• 1 pack The Spice Tailor Delhi Biryani (rice included)
• 200g chicken thigh fillets, cut into small bite-sized pieces
• 1 medium tomato, chopped
• 1 tbsp. Greek yogurt
• 1 tbsp. vegetable oil
• Salt to taste
• 4 large flour tortilla/burrito wraps
• 1/2 can of black beans, drained and rinsed
• Large handful of shredded lettuce (try gem lettuce)
Avocado raita
• 1/2 avocado, chopped
• 1/2 small tomato, chopped
• 1 rounded tbsp. finely chopped red onions
• 1 tbsp. chopped coriander
• 3 tbsp. Greek yogurt (or sour cream for a richer dish)
- Heat the oil in a medium pan, add the chicken and brown well. Set aside.
- Add the spices from the packet along with the chilli if you would like extra heat. Add the biryani sauce along with the tomato and yoghurt and stir constantly until it comes to a boil. Add the chicken and some seasoning and simmer until the chicken is cooked through, around 4-6 minutes. Add a small splash of water from the kettle if the pan is looking dry. The sauce should be creamy.
- Meanwhile, make the avocado raita by mixing everything together and seasoning to taste.
- Add the rice to the chicken and stir well, allowing it to heat through for approx. 2-3 minutes. Taste and adjust seasoning, set aside.
- When you are ready to eat, heat the tortillas in a pan, one at a time. Spoon the biryani mixture into the centre of the tortillas, dividing the mix evenly between the 4 tortillas. Top with the black beans, raita and the lettuce.
- Wrap well and serve - or for a crisp burrito, quickly pan fry the wraps in your pan with a little oil so the tortillas are golden and crisp on both sides.
• 1 pack The Spice Tailor Delhi Biryani (rice included)
• 200g chicken thigh fillets, cut into small bite-sized pieces
• 1 medium tomato, chopped
• 1 tbsp. Greek yogurt
• 1 tbsp. vegetable oil
• Salt to taste
• 4 large flour tortilla/burrito wraps
• 1/2 can of black beans, drained and rinsed
• Large handful of shredded lettuce (try gem lettuce)
Avocado raita
• 1/2 avocado, chopped
• 1/2 small tomato, chopped
• 1 rounded tbsp. finely chopped red onions
• 1 tbsp. chopped coriander
• 3 tbsp. Greek yogurt (or sour cream for a richer dish)
- Heat the oil in a medium pan, add the chicken and brown well. Set aside.
- Add the spices from the packet along with the chilli if you would like extra heat. Add the biryani sauce along with the tomato and yoghurt and stir constantly until it comes to a boil. Add the chicken and some seasoning and simmer until the chicken is cooked through, around 4-6 minutes. Add a small splash of water from the kettle if the pan is looking dry. The sauce should be creamy.
- Meanwhile, make the avocado raita by mixing everything together and seasoning to taste.
- Add the rice to the chicken and stir well, allowing it to heat through for approx. 2-3 minutes. Taste and adjust seasoning, set aside.
- When you are ready to eat, heat the tortillas in a pan, one at a time. Spoon the biryani mixture into the centre of the tortillas, dividing the mix evenly between the 4 tortillas. Top with the black beans, raita and the lettuce.
- Wrap well and serve - or for a crisp burrito, quickly pan fry the wraps in your pan with a little oil so the tortillas are golden and crisp on both sides.
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Delhi, once the Indian capital of the Mughals, is now well known and loved for its fantastic Mughlai food - a delicious blend between North Indian flavours and Mughal favourites. Our full-flavoured Delhi Biryani is a great example with its medium heat, fuller spicing and the rich complexity of tomatoes adding depth to the yoghurt sauce. The perfect dish for lovers of spice and flavour.
It contain 3 pouches - a spiced and cooked Basmati rice, a cook-in sauce and dried, whole spices. These convenient kits are easy to use and take as little as 15 minutes to prepare. Just fry the spices, add your protein or vegetables and cook-in sauce and, once cooked, top with the rice, cover and steam.
