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A classic Hyderabadi yogurt dip defined by its pungent, garlicky kick. This creamy and cooling Burani Raita is the perfect accompaniment to spicy biryanis, kebabs, and rich curries, offering a refreshing contrast in just a few minutes of prep.
For 4 servings
In a medium-sized bowl, add the thick curd. Whisk it vigorously for about 1-2 minutes until it is completely smooth, creamy, and free of any lumps.
Add the finely minced garlic, salt, red chilli powder, and roasted cumin powder to the whisked curd. Mix thoroughly until all the spices are evenly incorporated.
If the raita is too thick for your liking, add 1-2 tablespoons of water and mix again to achieve the desired consistency.
Cover the bowl and let the raita rest in the refrigerator for at least 15 minutes. This crucial step allows the raw garlic flavor to mellow slightly and infuse beautifully into the yogurt.
Just before serving, garnish with freshly chopped coriander leaves. Serve chilled as a side with Hyderabadi biryani, pulao, or kebabs.
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A classic Hyderabadi yogurt dip defined by its pungent, garlicky kick. This creamy and cooling Burani Raita is the perfect accompaniment to spicy biryanis, kebabs, and rich curries, offering a refreshing contrast in just a few minutes of prep.
This hyderabadi recipe takes 20 minutes to prepare and yields 4 servings. At 46.33 calories per serving with 2.54g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
For a smoky flavor, place a small steel bowl in the center of the prepared raita. Add a hot piece of charcoal to the small bowl, pour a few drops of ghee over it, and immediately cover the main bowl with a lid. Let it sit for 2-3 minutes to infuse the smoke, then remove the small bowl.
Add 1 tablespoon of finely chopped fresh mint leaves along with the coriander for an extra layer of freshness.
Heat 1 teaspoon of ghee or oil in a small pan. Add a pinch of asafoetida (hing), 1/4 teaspoon of mustard seeds, and 1 dried red chilli. Once the seeds splutter, pour this tempering over the raita for a different flavor profile.
The yogurt base is a natural probiotic, which helps in maintaining a healthy balance of gut bacteria, aiding digestion and improving overall gut health.
Garlic is rich in allicin, a compound known for its potent antibacterial, antiviral, and immune-boosting properties, helping your body fight off infections.
Yogurt has a natural cooling effect on the body, making this raita an excellent side dish to balance the heat from spicy main courses.
As a dairy product, the curd in this raita is a good source of calcium, which is essential for strong bones and teeth.
Burani Raita is a simple yet flavorful yogurt-based condiment from Hyderabadi cuisine. Its signature characteristic is the prominent flavor of raw garlic, which makes it a pungent and delicious accompaniment to rich and spicy dishes like biryani.
The raw garlic is meant to be strong. However, if it's too overpowering, you can add more yogurt to dilute the flavor. For future batches, you can reduce the amount of garlic or briefly sauté it in a little oil before adding it to the yogurt to mellow its pungency.
Yes, Burani Raita is quite healthy. The yogurt base is an excellent source of probiotics for gut health, as well as calcium and protein. Garlic is known for its immune-boosting and anti-inflammatory properties. It is a low-calorie, nutritious side dish.
One serving of Burani Raita (approximately 1/4 cup or 67g) contains about 40-50 calories, primarily from the full-fat yogurt. The calorie count can be lower if you use low-fat yogurt.
It is traditionally served chilled alongside spicy and aromatic dishes. It pairs exceptionally well with Hyderabadi Biryani, Mutton Curry, Chicken 65, and various kebabs, as its cooling and pungent nature balances the richness of these dishes.
Absolutely. Greek yogurt works well as it's already thick and creamy. You will likely need to add a bit more water to thin it to your preferred raita consistency.
Burani Raita can be stored in an airtight container in the refrigerator for up to 2 days. The garlic flavor will become more pronounced over time.