Biryani Burritos Recipe
Combining the rich, aromatic spices of biryani with the convenience of a burrito, the Biryani Burritos Recipe brings together the best of Indian and Mexican cuisines in one delicious wrap. Each burrito is filled with marinated rice, tender meat or veggies, and zesty sauces, creating a perfect balance of flavors and textures. Ideal for a satisfying lunch or dinner, this recipe is both easy to prepare and perfect for food lovers looking to experiment with global flavors.
Equipment
- Medium pot for cooking rice
- Skillet for sautéing fillings
- Mixing bowl
- Tortilla wraps
- Knife for chopping vegetables
- Optional: Grill or sandwich press for toasting burritos
Ingredients
- 1 cup basmati rice, rinsed
- 1½ cups water
- 1 tsp cumin seeds
- 1 bay leaf
- 1 small cinnamon stick
- 200g chicken or paneer, cubed
- 1 tbsp biryani masala
- ½ cup plain yogurt
- Salt to taste
- 4 large tortillas
- ¼ cup chopped fresh mint and cilantro
- 2 tbsp mint or coriander chutney
- 1 small onion, thinly sliced
- 1 small tomato, diced
Instructions
- Cook the Biryani Rice: In a pot, heat cumin seeds, bay leaf, and cinnamon stick. Add rinsed rice, water, and salt. Cover and cook for 15 minutes until rice is fluffy. Set aside.
- Prepare the Filling: Marinate chicken or paneer with biryani masala and yogurt for 15 minutes. Sauté until cooked through.
- Assemble the Burritos: Place a tortilla on a flat surface. Add a layer of rice, protein, chopped herbs, onions, and tomatoes. Drizzle with chutney.
- Wrap and Toast: Fold the tortilla around the filling, then lightly toast in a skillet or grill until golden brown.
- Serve: Slice in half and enjoy warm.
Notes
- Customize fillings with your favorite vegetables.
- Adjust spice levels based on preference.
