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Vegetable Nasi Briyani + Murgh Makhani (Butter Chicken) Burrito w/ Raita
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Vegetable Nasi Briyani + Murgh Makhani (Butter Chicken) Burrito w/ Raita

Small fatdough

材料 人数 8人

basmati rice 300g
ginger garlic paste 1 tbsp
briyani masala 1 packet
paneer 50g
carrots diced 1
potatoes diced 1
shahi jeera 1/2 tsp
fried onion 2 handful
yogurt 3/4 cup
ground saffron 1/4 tsp
whole garam masala 1
mint 1 handful
coriander 1 handful
green chilli chopped 2

作り方

  1. in a sauce pan, heat oil and add in whole garam masala (5 cardamon, 1" cinnamon stick, 4 cloves and 1 star anise)
  2. in a sauce pan, heat oil and add in whole garam masala (5 cardamon, 1" cinnamon stick, 4 cloves and 1 star anise)
  3. add in shahi jeera and ginger garlic paste. stir fry to combine well. add in carrots and potatoes and saute well
  4. add pinch of salt, half of mint and corriander and green chilli. stir fry to combine well
  5. add in half the yogurt and paneer. stir fry to combine well. make sure every vegetable is well coated with the spices. once the potatoes and carrots are 70% done, remove from heat and set aside. you can tell if you can cut the potatoes with a spoon. in a small bowl, add in ground saffron and about 1/8 cup of oil. stir to combine well and set aside.
  6. soaked the rice in water for at least 1 hour, drain off the water. in a pot of boiling water, add in salt, whole garam masala and shahi jeera. add in the rice. cook for 3 mins and immediately remove from heat. that should makr the rice 70% done. do not overcook the rice.
  7. in a large pot. lay half the veg, the remaining yogurt, fried onion and half of the rice. top with the remaining veg, fried onion and the remaining rice. top with the remaining mint and coriander, the saffron oil and a drip of rose water.
  8. cover and cook about 20-30 mins under low heat. stir to check for doneness.
  9. lets make butter chicken. cut the boneless and skinless chicken thighs (500g) into dice pieces. in a bowl, combine chicken with 1/2 tsp of kashmiri chilli powder, 1 tbsp lemon juice and a pinch of salt. keep in fridge for 30 mins.
  10. in a bowl, combine 1/2 cup of yogurt, 4 tsp of ginger garlic paste, 1/2 tsp kashmiri chilli powder, 1/2 tsp garam masala, 2 tsp mustard oil and a pinch of salt. stir to combine well. pour this mixture into the chicken. marinade for 4 hours to overnight
  11. once the chicken had marinaded. preheat the oven to grill or 230 degrees. grill the chicken until abit charred. turn the chicken from time to time. do not throw away the marinade.
  12. in a large sauce pan, melt 1.5 tbsp butter, whole garam masala. add in minced onion (1), 3 cloves minced garlic. stir fry until onion translucent. add in 2 sliced green chilli, 1 tsp kashmiri chilli powder, 1/2 tsp garam masala and 1/2 tsp chaat masala. add in 8oz of tomato puree. stir to combine well
  13. remove the cinnamon stick and discard. in a food processor, blend the mixture till smooth. do not do this while the mixture is hot.
  14. pour the blended mixture back into the pan, add in the marinade and the grilled chicken. add in 2 tbsp honey, 1 tbsp dried fenugreek leaves, pinch of salt. taste for seasoning. lastly add in 1/2 cup of cream and stir to combine well. the butter chicken is done
  15. in a small bowl, add in 1/2 cup of yogurt, diced 1/2 cucumber and diced 1 tomato. whisk to combine well. add in pinch of salt. raita is done
  16. to assemble the burrito. spread the butter chicken gravy onto the tortilla. take a spoonful of nasi briyani and place on the tortilla. take a spoonful of butter chicken onto the briyani. roll the tortilla into burrito. fold from the side, bring the bottom and tuck it in and roll. serve with raita. voila! awesome indian cuisine in a wrap!
Point shahi jeera is called black cumin or caraway seeds. fenugreek is called kasoori methi in hindi you can find all the spices in any indian grocery stall you can use the tortilla recipe from my previous nasi goreng sambal burrito recipe

 

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