How to make Burrito Bowl - SK Khazana -
A complete meal in itself, this bowl of Mexican delights is very satiating
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Avocado (आवोकाडो/ मक्खनफल), Lemon juice (नींबु का रस)
Cuisine : Mexican
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Mirchi ka Salan Vyah De Aloo Gobhi - Sk Khazana Dal Capsicum Sabzi Paneer Babycorn Balchao
Burrito Bowl - SK Khazana Recipe Card
Mexico, wild and barren in the north and sultry and hot in the south, offers a cuisine that reflects the culture of the country – colourful, rich, invigorating and always, always festive!
The most common impression about Mexican food is that it is hot and wholesome and has many similarities with Indian food. And like Indian cuisine Mexican is not one single cuisine but many. There is a feast of flavours for the food lover as the waters of the Gulf of Mexico and the Pacific Ocean teem with fish, while the adjoining regions bloom with luscious fruit like pineapple and papayas. The high plateau yields wonderful vegetables and the north is cattle country…..and to bind all these in one single string are chillies…in every shape, colour and size, from the subtle to the strong, producing a signature to Mexican cuisine.
Prep Time : 7-8 hour
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Burrito Bowl - SK Khazana Recipe
Avocado 1
Lemon juice 1/2 teaspoon
Onion finely chopped 1 tablespoon
Tomato finely chopped 1 tablespoon
Green chilli finely chopped 1
coriander leaves chopped 1 tablespoon
Salt to taste
Rice
Basmati rice boiled 2 cups
Oil 1 1/2 tablespoons
Garlic chopped 1 tablespoon
Onion finely chopped 2 tablespoons
Yellow capsicum finely chopped 2 tablespoons
Red capsicum finely chopped 2 tablespoons
Green capsicum finely chopped 2 tablespoons
Sweet corn kernels boiled 1/4 cup
Red kidney beans (rajma) soaked and boiled 1 cup
Salt to taste
Crushed black peppercorns to taste
Red chilli flakes 1 teaspoon
Fresh thyme 2-3 sprigs
Tomato ketchup 1 1/2 tablespoons
coriander leaves chopped 1 tablespoon
To Serve
Iceberg lettuce leaves as required
English cucumber slices
Avocado slices
Sour cream
Sriracha Mayo
coriander sprig for garnish
Toasted tortilla triangles
Method
Step 1
To make guacamole, halve the avocado, scoop out the flesh into a bowl. Add lemon juice mash with a fork.
Step 2
Add onion, tomato, green chillies, coriander leaves and salt, mix well and set aside.
Step 3
To make rice, heat oil in a non-stick wok, add garlic and sauté well. Add onion and sauté till translucent.
Step 4
Add yellow capsicum, red capsicum and green capsicum and mix well. Cook for 1 minute.
Step 5
Add sweet corn and kidney beans and toss well. Add salt and mix.
Step 6
Add rice, crushed black peppercorns and dried red chilli flakes and mix well. Separate the leaves of thyme sprigs and add into the pan and mix well. Add tomato ketchup and mix till well combined. Add coriander leaves and mix, take the pan off the heat.
Step 7
To assemble, spread a few ice berg lettuce leaves in a bowl, add a portion of the rice on top. Top with some salsa, some guacamole, a few cucumber slices, avocado slices and sour cream.
Step 8
Drizzle siracha mayo and garnish with a coriander sprig and serve immediately with toasted tortilla triangles.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
