Burani Raita
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
5 steps.
- 1
In a medium-sized bowl, add the thick curd
- a.Whisk it vigorously for about 1-2 minutes until it is completely smooth, creamy, and free of any lumps.
- 2
Step 2
- a.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.
- 3
Step 3
- a.If the raita is too thick for your liking, add 1-2 tablespoons of water and mix again to achieve the desired consistency.
- 4
Step 4
- a.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.
- 5
Just before serving, garnish with freshly chopped coriander leaves
- a.Serve chilled as a side with Hyderabadi biryani, pulao, or kebabs.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the creamiest texture, use full-fat, thick yogurt (curd). Greek yogurt can also be used but may need a little more water to thin it out.
- 2The pungency of the raita depends on the garlic. For a milder flavor, you can briefly sauté the minced garlic in 1/4 teaspoon of oil until fragrant before adding it to the yogurt.
- 3Do not skip the resting time. It is essential for the flavors to meld and for the harshness of the raw garlic to subside.
- 4Always use freshly roasted and ground cumin powder for the best aroma and flavor.
- 5Serve this raita well-chilled for the most refreshing experience, especially alongside a spicy main course.
Adapt it for your goals.
Smoked Burani Raita (Dhungar Method)
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.
Herbed Burani RaitaHerbed Burani Raita
Add 1 tablespoon of finely chopped fresh mint leaves along with the coriander for an extra layer of freshness.
Tempered Burani RaitaTempered Burani Raita
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.
Why this is on our healthy list.
Promotes Gut Health
The yogurt base is a natural probiotic, which helps in maintaining a healthy balance of gut bacteria, aiding digestion and improving overall gut health.
Immunity Booster
Garlic is rich in allicin, a compound known for its potent antibacterial, antiviral, and immune-boosting properties, helping your body fight off infections.
Natural Coolant
Yogurt has a natural cooling effect on the body, making this raita an excellent side dish to balance the heat from spicy main courses.
Rich in Calcium
As a dairy product, the curd in this raita is a good source of calcium, which is essential for strong bones and teeth.
Frequently asked questions
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.