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