Burani Raita
A cooling yogurt side with a bold garlic kick, Burani Raita is rich, creamy, and lightly spiced. It comes together quickly and pairs especially well with biryani, pulao, kebabs, and other full-flavored Indian meals.
For 4 servings
- prep · ~3 min
Prepare the garlic and mint.
Finely grate or crush the garlic cloves and chop the mint. Keep a small pinch of mint aside if you want a little garnish on top.
- mix · ~2 min
Whisk the yogurt until smooth.
Add the chilled yogurt to a bowl and whisk until creamy and lump-free. If it feels too thick to spoon, whisk in 1 to 2 tbsp water from the measured bowl only if needed.
- mix · ~2 min
Mix in the garlic and seasonings.
1.Add the crushed garlic to the yogurt.2.Add salt, roasted cumin powder, red chili powder, and black pepper.3.Add the chopped mint.4.Mix well until everything is evenly combined.TIPLet the garlic sit in the yogurt for a few minutes so the flavor softens and spreads evenly. - temper · ~1 min
Make the cumin tempering.
Heat the oil in a small pan over low to medium heat. Add cumin seeds and let them sizzle for 20 to 30 seconds until fragrant, then take the pan off the heat.
TIPKeep the heat low so the cumin blooms without burning. - assemble · ~1 min
Pour the tempering over the raita.
Pour the warm cumin tempering over the yogurt mixture and stir lightly, or leave it on top for a more traditional finish.
- rest · ~5 min
Chill briefly before serving.
Refrigerate the raita for 5 minutes so the garlic and spices settle into the yogurt.
- serve
Serve Burani Raita chilled.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use thick yogurt so the tempering sits on top instead of making the raita watery.
- 2Grate the garlic very finely; larger bits taste harsher and won't blend smoothly into the yogurt.
- 3Let the mixed raita rest a few minutes before chilling so the raw garlic mellows slightly.
- 4Bloom the cumin seeds only until fragrant; once they darken too much, the tempering can taste bitter.
- 5If the yogurt loosens after salting, chill it again for a few minutes before serving.
- 6Add the warm cumin oil just before serving if you want the strongest contrast of aroma and coolness.
- 7This raita keeps well for about a day refrigerated, but the mint is brightest when freshly mixed in.
Adapt it for your goals.
Low-garlic
Use 2 to 3 cloves instead of 6 for a milder version that still complements biryani without dominating the plate.
mintyMinty
Increase the chopped mint slightly for a fresher, greener finish that pairs especially well with kebabs and grilled foods.
smokySmoky
Add a pinch of smoked red chili or a little paprika for a subtle smoky note that echoes tandoor-style mains.
no temperingNo-tempering
Skip the oil tempering and stir in extra roasted cumin powder for a lighter, quicker version with less richness.
Why this is on our healthy list.
Cooling Yogurt Base
Yogurt provides protein and calcium while offering a cooling contrast to spicy biryani, pulao, and kebabs.
Garlic and Spice Support
Garlic, cumin, black pepper, and mint add strong flavor with minimal ingredients, making the side dish satisfying without being heavy.
Digestive-Friendly Herbs
Mint and cumin are commonly used in Indian cooking for their fresh taste and comforting effect alongside rich meals.
Frequently asked questions
Yes, you can make it a few hours ahead and refrigerate it. For the freshest aroma, add the cumin tempering just before serving.
