Chicken Biryani Burrito

Method

1. Toss the chicken with the yogurt, ginger-garlic paste, garam masala, chili powder, turmeric and salt and marinate in the fridge for 30 minutes. Rinse the rice until the water runs clear and drain. Slice the red onion thinly and toss with half the lime juice and a pinch of salt to quick-pickle.

   Add in this stepChicken thighs (2 cm pieces) 240 gPlain yogurt 60 gGinger-garlic paste 1 tbspGaram masala 1 tspKashmiri chili powder ½ tspGround turmeric ¼ tspSalt (for the marinade) ½ tspRed onion ½Lime ¼

2. Melt the ghee in a 18 cm pot and fry the onion over medium heat for 7 min until deep golden. Add the cumin and cardamom and fry for 30 seconds more until fragrant.

   Add in this stepGhee (or butter) 1½ tbspOnion (thinly sliced) 1Cumin seeds ½ tspGreen cardamom pods 2

   medium heat

3. Add the chicken with its marinade and stir-fry over medium-high heat for 6 min, until the outside is opaque all over and the marinade just starts to catch on the bottom.

   medium-high heat

4. Add the rice, water and salt, stir once and bring to the boil over high heat for 3 min. When the surface is bubbling, cover, turn down to low heat and cook for 12 min. Turn off the heat and leave covered for 5 minutes. Once the water is fully absorbed and the chicken is at least 75°C inside, fluff gently with a fork.

   Add in this stepBasmati rice 120 gWater 190 mlSalt (for the rice) ½ tsp

   high heat→low heat

5. Grate the cucumber, squeeze it hard to remove the water and mix with the Greek yogurt, chopped mint and a pinch of salt to make raita. Squeezing the cucumber keeps the burrito from going soggy.

   Add in this stepCucumber ½Greek yogurt 80 gMint leaves 5 g

6. Warm the tortillas in the microwave for 20 seconds so they are pliable. Lay cheese down the middle, then a line of biryani rice, raita, pickled onion and coriander. Fold the bottom over the filling, tuck in the sides and roll up tightly.

   Add in this stepLarge flour tortillas (30 cm) 2Monterey Jack (or mozzarella), grated 50 gCoriander leaves to taste

7. Place the burritos seam-side down in a dry 28 cm pan and toast over medium heat, 2 at a time in 1 batch(es), 4 min in total. Turn every 2 minutes until golden all over and the cheese has melted, then cut in half and serve with the remaining lime.

   Add in this stepLime ¼

   medium heat