Biryani Burger With Mango Salsa And Yogurt Sauce In Grilled Naan Pockets Food

NAAN

Steps:

• Sift the flour with the baking powder, salt and baking soda into a large bowl three times; stir in the sugar. Make a well in the center of the flour mixture and add the yogurt; mix until wet clumps form. Slowly add the milk and, using your hands, work the milk into the flour mixture until a smooth dough forms. Cover the dough with a damp cloth and let rest 2 to 3 hours, or wrap the dough in plastic wrap and refrigerate overnight (the longer the dough rests, the softer the naan will be).
• Heat a griddle or large cast-iron skillet over medium heat. Divide the dough into 8 pieces and form into balls. Flatten each ball into a disk and dust with flour. Using a rolling pin, roll each disk into a 1/4-inch-thick oval. Brush the tops with water. Transfer the disks to the griddle, water-side down (do this in batches, if necessary). Using foil or an upside-down stainless-steel bowl, cover the naan and cook until bubbles appear on the surface, about 2 minutes.
• Using tongs, hold each piece of naan over the flame of a gas burner, turning and rotating often, until cooked through and charred in spots, about 20 seconds per side. (If you don't have a gas stove, char the naan under the broiler.) Wrap in a kitchen towel to keep warm.

BIRYANI BURGER WITH MANGO SALSA AND YOGURT SAUCE IN GRILLED NAAN POCKETS

Steps:

• Begin preparing the naan pockets by dissolving the yeast in 1/2 cup of the warm water in a mixing bowl. Place on mixer with dough hook and let stand 5 minutes. In separate bowl stir together remaining water with yogurt and salt. Turn mixer on low speed and add 1/2 cup of flour to the yeast mixture. While mixer is on, add the yogurt mixture. Slowly add remaining flour until well incorporated. Mix on high speed for 5 minutes. Remove from mixer and cover bowl with plastic wrap. Keep in warm place and allow to rise for 30 minutes. On a floured surface, divide and roll dough into 6 balls. Place on floured baking sheet and cover with plastic wrap. Let rise 30 more minutes.
• While naan is proofing, make the mango salsa by combining chopped mango, avocado, onion, strawberries, tomato, garlic and cilantro. Squeeze the juice from the lime over ingredients. Cover with plastic wrap and refrigerate.
• Prepare a medium-hot charcoal grill. (You may use a gas grill or grill plate on stovetop.)
• To make the yogurt sauce, place the cilantro, jalapeno, and garlic in small food processor and puree. Add to yogurt and mayonnaise and combine. Cover and refrigerate.
• To make the biryani burgers, place the cubed meat in a bowl. Add onions, cilantro, garlic and curry paste. Mix together and feed through a meat grinder to make coarsely ground meat. Form into 6 patties, approximately 1-inch thick. Place on tray or baking sheet, cover with plastic and keep in freezer until naan is grilled.
• Take the naan dough and flatten into 6-inch circles. Place dough on hot grill rack and cook for 3 to 4 minutes on each side. Dough should puff. Remove from grill when naan becomes golden brown. Keep warm. Clean grill to remove flour from rack.
• Remove patties from freezer. Place patties on hot grill rack and then close cover. Cook 12 to 15 minutes or until desired doneness, turning once after 6 or 7 minutes.
• To assemble burger, take a naan and carefully slice open the puffed pocket. Spread yogurt sauce on the inside of naan pocket. Place a burger in the pocket and top meat with a generous portion of salsa. Serve hot. Bon Appetit, Food Network!

NAAN

Steps:

• In a large glass, dissolve the dry yeast and 1 teaspoon sugar with 3/4 cup warm water (about 100 degrees F). Let it sit on your counter until it's frothy, about 10 minutes.
• Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large, deep bowl.
• Once the yeast is frothy, add the yogurt and the olive oil into the glass, and stir to combine. Pour the yogurt mixture into the dry ingredients and add the kalonji and fennel seeds, if using, and gently mix the ingredients together with a fork. When the dough is about to come together, use your hands to mix. It will feel like there isn't enough flour at first, but keep going until it transforms into a soft, slightly sticky and pliable dough. As soon as it comes together, stop kneading. Cover the dough with plastic wrap or a damp tea towel and let it sit in a warm, draft-free place for 2 to 4 hours.
• When you're ready to roll, make sure you have two bowls on your counter: one with extra flour in it, and one with water. The dough will be extremely soft and sticky-this is good! Separate the dough into 6 equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other.
• Shape the naan. Using a rolling pin, roll each piece of dough into a teardrop shape, narrower at the top than at the bottom. It should be 8 to 9-inches long, 4-inches wide at its widest point and about 1/4-inch thick. Once you've formed the general shape, you can also pick it up by one end and wiggle it; the dough's own weight will stretch it out a little. Repeat this method with the rest of the dough. (If you're making the gluten-free version, you'll have better luck pressing the dough out with your fingertips, than rolling.)
• Warm a large cast-iron skillet over high heat until it's nearly smoking. Make sure you have a lid large enough to fit the skillet and have a bowl of melted butter at the ready.
• Dampen your hands in the bowl of water and pick up one of your naans, flip-flopping it from one hand to the other to lightly dampen it. Gently lay it in the skillet and set your timer for 1 minute. The dough should start to bubble.
• After about 1 minute, flip the naan. It should be blistered and somewhat blackened, don't worry - that's typical of traditional naan! Cover the skillet with the lid and cook 30 seconds to 1 minute more.
• Remove the naan from the skillet, brush with a bit of butter and sprinkle with a little coarse sea salt. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve.