Facebook Delhi Biryani Burrito Recipe | The Spice Tailor

Delhi Biryani Burrito

Biryanis were traditionally special occasion dishes. But, I love them so much, I like to eat them any day of the week, any time of day. That’s why I came up the idea of taking all my favourite biryani elements and wrapping them into an Indian take on a burrito. This has all the flavours I love in a handy little package that you can enjoy for lunch or dinner. The herby avocado raita complements the full-bodied biryani beautifully, and makes for a really special, flavour-packed dish that both kids and adults will enjoy. Easy to cook and so fun to eat.
  • 4serves
  • 20mins prep
  • 15mins cook
Biryanis were traditionally special occasion dishes. But, I love them so much, I like to eat them any day of the week, any time of day. That’s why I came up the idea of taking all my favourite biryani elements and wrapping them into an Indian take on a burrito. This has all the flavours I love in a handy little package that you can enjoy for lunch or dinner. The herby avocado raita complements the full-bodied biryani beautifully, and makes for a really special, flavour-packed dish that both kids and adults will enjoy. Easy to cook and so fun to eat.
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Delhi Biryani

Delhi Biryani

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Ingredients

  • 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 
  • ½ can of black beans, drained and rinsed 
  • Large handful of shredded lettuce (try gem lettuce) 

Avocado raita

  • ½  avocado, chopped
  • ½ small tomato, chopped
  • 1 rounded tbsp. finely chopped red onions
  • 1 tbsp. chopped cilantro
  • 3 tbsp. Greek yogurt (or sour cream for a richer dish)

Method

  1. Heat the oil in a medium pan, add the chicken and brown well. Set aside. 
  2. 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.
  3. Meanwhile, make the avocado raita by mixing everything together and seasoning to taste.
  4. 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. 
  5. 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. 
  6. 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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