Burani Raita

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated : 3 Stars
3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Whisk Recipe
Difficulty: Easy

Raita Recipes from Bawarchi.com 

Burani Raita is the ideal companion for savouring perfectly cooked Hyderabadi Biryani. A Mughlai recipe, the Burani Raita could augment your Biryani experience and give it an entirely different dimension. The highlight of this subtly spiced, cool, creamy yogurt side-dish is the fact that it has a hint of garlic flavour to it, making it a great accompaniment for your Biryani.
 

Making the Burani Raita is no more than a five-minute process. For your Burani Raita to be perfect, take thick curd in a bowl and whisk it well without adding any water to it. Add the following condiments – salt, black salt, pepper powder, jeera powder and shallow fried garlic pieces, and mix the concoction gently. Once it is mixed, sprinkle finely chopped coriander leaves on the top and voila! Your Burani Raita is ready to be eaten. This raita can also be served with non-vegetarian pulao and will give it an interesting spin. 

The Burani Raita packs a flavourful punch and makes for a nice cooling counterpart and side dish for the spicier Indian recipes. It also soothes your palate while eating.

Take a look at more Side-Dish Recipes. You may also want to try Healthy Oil Free Mixed Vegetable Raita , Best Oil Free Corn Raita, Easy Oil Free Suran Raita

Rate This Recipe
3

Ingredients

  • 200 ml - medium thick Curd
  • 1/4 tsp - dry roasted Jeera powder (cumin powder)
  • 1/4 tsp - pepper powder
  • 1/4 tsp - black salt (kala namak)
  • 1/2 tsp - salt
  • 2 tsp - shallow fried Garlic (chop Garlic and shallow fry in 2 tsp - oil until golden color)
  • 1 tsp - chopped Coriander leaves

How to Make Burani Raita

  • Add curd in a bowl and whisk well. Do not add water.
  • Transfer the whisked curd into a serving bowl.
  • Add jeera powder, pepper powder, black salt, salt and shallow fried garlic. Mix gently.
  • Sprinkle chopped coriander leaves and serve with biryanis / pulao.
  • Recipe Courtesy: Niya's World