Recipes

This Burrito Recipe Allows You to Enjoy Indian Food on the Go

July 21, 2015

“Should I get a wrap, or a rice meal?” is not even a question when it comes to Mexican cuisine. I believe that some culinary genius invented the burrito to get the best of both worlds. It marries the toasty tortilla wrap and the soft, steamy rice, as they’re rolled up into one filling package. But of course, this essential carbo-combo isn’t the only component that makes the burrito a burrito. A festival of Mexican flavors is celebrated in every bite with salsa, guacamole, beans, sour cream, and of course the juicy ground beef.

Burrito 01

But Mexican cuisine isn’t the only cuisine that’s fit for an on-the-go feast with a rice-and-wrap combo. Here at Pepper, we try to open up our readers to the flavors of the world’s cuisines. An Asian favorite, which offers tastes just as rich and as flavorful as Mexican cuisine, is the spice-filled Indian palate. And so we’ve decided to give the North American classic a South Asian twist.

Burrito 02

We’re keeping the tortilla wrap to keep the sanctity of the original dish. Avocado was also incorporated into the recipe, but instead of the usual guacamole, chopped pieces of the fruit were seasoned with paprika, salt, pepper, and lime juice. We used rice—yellowed by gingery turmeric powder, red onions, and leeks. In the place of ground beef, we used a meaty tandoori chicken thigh. For the dressing, we replaced sour cream with a Greek yogurt base blended with mint, basil, and honey.

Indian Burrito

Total Time: 50 minutes
Yield: 4 servings

Ingredients: Tandoori Chicken

  • 1/4 kg chicken thigh
  • 5 garlic cloves
  • 1 tsp salt
  • 1 tbsp tandoori powder or 2 tbsp tandoori paste
  • 2/3 cup yogurt
  • 1/2 tsp chili powder
  • 1/2 tsp turmeric
  • 1 tbsp oil
  • 2 pcs spring onion
  • 2 tbsp honey

Ingredients: Rice

  • 1 cup long grain rice
  • 2 cups water
  • 1/2 tsp turmeric
  • 1 tbsp oil
  • 3 red onions, sliced thinly
  • 1/2 tsp salt

Ingredients: Toppings

  • 2 large avocados
  • a pinch of paprika
  • 1 lime
  • salt and pepper, to taste
  • 4 red onions
  • 4 leeks

Ingredients: Dressing

  • 2/3 cup greek yogurt
  • 1 pc lime
  • 1 bunch of mint leaves
  • 1/4 cup basil leaves
  • 2 tbsp honey
  • salt and pepper, to taste

Procedure: Tandoori Chicken

  1. Slice the chicken into cubes and set aside.
  2. Combine all the other ingredients together in a bowl.
  3. Add the chicken to the mixture and massage the chicken.
  4. Marinate the chicken for as little as four hours or overnight.
  5. Once ready, heat up a pan and add 1 tbsp oil.
  6. Sear the chicken in the pan until golden brown. Add the spring onions.
  7. Once cooked, set the chicken aside to cool.
  8. Once cooled, shred or cut the chicken into small pieces.

Procedure: Rice

  1. Heat up a pan and add the oil.
  2. Once hot, add the onions and sear them until they become crispy.
  3. Add the turmeric and cook for 30 seconds.
  4. Add rice and slightly toast the grains.
  5. Add the water and bring it to a boil. Once it boils, cover the pan and cook the rice the usual way it’s cooked.
  6. 5 minutes before the rice is cooked, add raisins  to the pot.
  7. Once the rice is cooked, set it aside.

Procedure: Toppings

  1. Peel the avocado and roughly mash it, don’t forget to leave chunks of avocado.
  2. Add paprika, lime, salt, and pepper and set it aside.
  3. Place the onions and leeks in the same pan where the chicken was cooked.
  4. Cook for 5 minutes or until wilted and soft.
  5. Set aside.

Procedure: Dressing

  1. Combine all the ingredients in a bowl and whisk.
  2. Set aside in the refrigerator until ready to be used.

Assembly

  1. Heat up a tortilla in the toaster.
  2. Add 2 tbsp of the rice.
  3. Add 1 tbsp of the chicken.
  4. Add the toppings.
  5. Wrap with foil.
  6. Cut in half and add dipping sauce.
  7. Enjoy!
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