Bombay Biryani Burrito

Fusion, handheld, shareable.

30 Min

Total Time

2

Serves

MILD

Spice Level

INGREDIENTS

1 pack Truly Indian Bombay Biryani
Large flour tortillas or wraps (see shoot note on base)

For the raita:

1 cup plain yogurt
1/2 cucumber, grated and squeezed dry
1/4 tsp cumin powder
Salt to taste

For the pickled onions:

1 red onion, thinly sliced
Juice of 1 lemon or 1/4 cup vinegar
1 tsp sugar, pinch of salt

To finish:

Fresh cilantro
1 tbsp oil or butter, for searing

Fusion, handheld, shareable. Hero moments: the tight roll, the sear in the pan, and the diagonal cut reveal showing the biryani, raita, and pink onions layered inside. Keep the raita thick so the cross section stays clean. See the open question on which wrap base to use.

INSTRUCTIONS

1. Pickle the onions first: toss the sliced red onion with lemon juice or vinegar, sugar, and salt. Set aside at least 15 minutes. They will turn bright pink.

2. Make the raita: stir the grated cucumber, cumin, and salt into the yogurt. Keep it thick, not runny, or the burrito will get soggy.

3. Heat the Truly Indian Bombay Biryani per pack instructions.

4. Warm the tortilla so it is pliable and will not crack when rolled.

5. Layer down the center: biryani first, then a spoon of raita, then the pickled onions and cilantro. Do not overfill.

6. Fold in the sides and roll tight into a burrito.

7. Sear seam side down in a hot pan with a little oil or butter until golden and crisp on both sides. Slice on the diagonal to show the cross section.