Burhani Raita is a garlic flavoured creamy raita from Hyderabadi cuisine. When talking about Biryani, veg biryani or mutton biryani or chicken Biryani or Pilaf different side dishes are also served like Raita, salad and Saalan.
All these accompaniments not only add on to the taste of Biryani but also helps in easy digestion. Burhani Raita is such a great accompaniment of Biryani that is delicious as well as very easy to make.
What is Burhani Raita?
Burhani Raita is basically Hyderabadi preparation of yoghurt flavoured with garlic, Indian spices and coriander leaves. Burhani raita is served with Biryani to tone down and balance the heat from spices and meat and give cooling effect. The spices in Burhani raita are helpful in digestion.
How to make Burhani Raita?
Main flavour in Burhani Raita comes from garlic. Garlic is used on the basis of personal preference. Although Some people prefer adding minced garlic cloves directly in yoghurt. But Few people saute minced garlic in oil or ghee and then tamper yoghurt/ curd. However I personally love to add tadka of garlic.
Ingredients:
- 1 cup yogurt curd/dahi
- 4-5 garlic cloves
- 1/4 tsp Degi Mirch
- 1/2 tsp roasted cumin powder
- 1 tbsp finely chopped coriander leaves
- 1 finely chopped Green chilli (optional)
- 1/4 tsp black salt
- Regular salt as per taste
Steps to Make Burhani Raita
- Whip curd till smooth.
- Peel and chop or mince peeled garlic cloves.
- Add directly minced garlic, degi mirch, cumin powder,chopped green chilli, black salt and normal salt to whipped curd.
- Garnish with finely chopped coriander leaves.
- However The other method is by tampering (tadka)
- Heat 1 tbsp oil/ ghee in a ladle or pan.
- Add minced garlic and saute for around 1 minute on low flame.
- Spread this garlic tampering on curd mixed with other ingredients.
- Finally Serve with Biryani, Kebabs, Pilaf, Pulao
Recipe Notes
- Adjust the consistency of curd as per requirement.
- Avoid using sour curd.
- Black salt adds on to the flavour of any type of raita (cucumber raita).
- However Add salt at the end of preparation.
- Remember to add salt few minutes before serving as salt enhances sourness of curd.