1 corn Flour tortilla
2 large eggs beaten
½ onion diced
½ tomato diced
3 sprigs cilantro
2 tbsp Red kidney beans paste
½ cup veg biryani pilaff
3 pcs Sliced cucumber
2 slices of tomato

Biryani Rice

2 table spoons chopped onion
1 cup cooked rice
salt to taste
1 tablespoon SpiceBox Organics Biryani spice blend



Saute the onions and tomato and add the biryani spice blend. Cook for 3 -4 mins and add the cooked rice. Mix well ensuring the blend is well mixed. Set aside for the burrito.


1. In a pan sauté the onions and tomato with some salt and cook sauté, add the beaten eggs into the mix and finish with some chopped cilantro. Check for seasoning and add salt to taste.

2. Cook the red kidney beans with some onions till soft and the blend to a paste.

3. Place the tortilla on the table and start to assemble with the red bean paste first, then add the tomato and cucumber slices, followed by the biryani pilaf and then egg scramble

4. Add mint chutney

5. One wrapped and rolled sear on the pan to give an even colour all around .


Features more veg
Features more veg