Burrito Bowl Video by Tarla Dalal Video by Tarla Dalal
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Preparation Time
30 Mins
Cooking Time
11 Mins
Total Time
41 Mins
Makes
4.00 servings
Ingredients
To Be Ground In To A Coarse Chilli-garlic Paste For Mexican Rice
For Mexican Fried Rice
3 cups soaked and cooked long grain rice (Basmati chawal)
2 tbsp oil
1/2 cup thinly sliced onions
1/2 cup finely chopped tomato
1/2 cup thinly sliced capsicum
salt to taste
1 cup boiled mixed vegetables (sweet corn, French beans, carrots)
For The Refried Beans
1/2 cup rajma (kidney beans)
1/4 cup chopped tomato
2 tbsp chopped onion
1/4 tsp chopped garlic (lehsun)
1/2 tsp finely chopped green chillies
salt to taste
1/2 tbsp oil
2 tbsp finely chopped onion
1/4 tsp chilli powder
1/4 tsp roasted cumin seeds (jeera) powder
1/2 tsp sugar
1/2 tbsp butter
To Be Mixed Into Sour Cream
1 cup hung curds (chakka dahi)
2 tsp lemon juice
salt and to taste
For The Uncooked Salsa
1 cup deseeded and finely chopped tomato
1/2 cup finely chopped onion
1 tbsp finely chopped coriander (dhania)
1/2 tsp cumin seeds (jeera) powder
1 tsp dry red chilli flakes (paprika)
salt to taste
Other Ingredients
2 tbsp finely chopped spring onions
4 tbsp grated processed cheese
1 cup coarsely crushed nacho chips or tortilla chips
Method
For the mexican fried rice
- Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.
- Add the prepared chilli-garlic paste, tomatoes and capsicum and sauté on a medium flame for 2 to 3 minutes.
- Add the mixed vegetables and 1 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the rice and salt to taste, mix well and cook no a medium flame for 2 to 3 minutes, while stirring occasionally.
- Keep aside.
For the refried beans
- Soak the rajma in enough water in a deep bowl and keep aside for overnight. Next day, drain well,
- Combine the rajma, tomatoes, chopped onions, garlic, green chillies, salt and 1/2 cup of water in a pressure cooker and pressure cook for 5 whistles.
- Allow the steam to escape before opening the lid. Keep the rajma mixture aside.
- Heat the oil in a broad non-stick pan, add the finely chopped onions and sauté on a medium flame for 1 minute.
- Add the rajma mixture, chilli powder, cumin seed powder, sugar, butter and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Mash the mixture lightly using a potato masher.
- Keep aside.
For the uncooked salsa
- Combine all the ingredients in a deep bowl and mix well while mashing it with a back of a spoon. Keep aside.
How to proceed
- To make the burrito bowl, divide the rice into 4 equal portions. Keep aside.
- Divide the refried beans into 4 equal portions. Keep aside.
- Divide the sour cream into 4 equal portions. Keep aside.
- Divide the uncooked salsa into 4 equal portions. Keep aside.
- Just before serving, take a big serving bowl, place a portion of the rice and press it lightly using the back of a spoon.
- Top it with a portion of the refried beans and again press it lightly with the back of a spoon.
- Put a portion of the sour cream and spread it evenly using the back of a spoon.
- Spread a portion of the uncooked salsa and spread it evenly.
- Finally sprinkle ½ tbsp of spring onion whites and greens evenly over it, 1 tbsp grated cheese and ¼ cup coarsely crushed nacho chips.
- Repeat steps 5 to 9 to make 3 more servings.
- Serve immediately.
See step by step images of Burrito Bowl
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