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A classic Hyderabadi yogurt dip, Burhani Raita is known for its pungent garlic flavor and cooling properties. This creamy, no-cook side dish is the perfect counterpoint to rich, spicy dishes like biryani and kebabs, coming together in just minutes.
For 4 servings
In a medium bowl, add the thick curd. Using a wire whisk, beat the curd for 1-2 minutes until it is completely smooth, creamy, and free of lumps.
Using a mortar and pestle, crush the garlic cloves into a very fine paste. This releases more flavor than mincing. Add the garlic paste, finely chopped green chili, and chopped mint leaves to the whisked curd.
Add the roasted cumin powder, red chili powder, black salt, and regular salt to the bowl. Mix everything thoroughly until all the spices are evenly incorporated into the yogurt.
Check the consistency. If the raita is too thick for your liking, add a few tablespoons of chilled water at a time and mix until you achieve a smooth, pourable consistency.
Cover the bowl and refrigerate for at least 30 minutes. This crucial step allows the sharp flavor of the raw garlic to mellow slightly and infuse beautifully into the yogurt.
Before serving, give the raita a final stir. Garnish with a sprinkle of red chili powder or a few fresh mint leaves. Serve chilled alongside Hyderabadi biryani, pulao, or kebabs.
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A classic Hyderabadi yogurt dip, Burhani Raita is known for its pungent garlic flavor and cooling properties. This creamy, no-cook side dish is the perfect counterpoint to rich, spicy dishes like biryani and kebabs, coming together in just minutes.
This hyderabadi recipe takes 40 minutes to prepare and yields 4 servings. At 131.02 calories per serving with 11.63g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
For a smoky twist, place a small heatproof bowl in the center of the raita. Heat a piece of charcoal until red hot, place it in the bowl, drizzle a few drops of ghee over it, and immediately cover the raita bowl for 2-3 minutes to infuse the smoke.
For a milder garlic flavor, you can temper it. Heat 1 tsp of oil, add the crushed garlic and sauté for 30 seconds until fragrant but not browned. Cool completely before adding to the yogurt.
Add 1 tablespoon of finely chopped fresh cilantro (coriander) along with the mint for an extra layer of fresh, herby flavor.
The yogurt base is rich in probiotics, which are beneficial bacteria that support a healthy digestive system, improve nutrient absorption, and aid in digestion.
Garlic contains allicin, a compound known for its potent antibacterial and antiviral properties, which can help strengthen the immune system and fight off common infections.
Yogurt and mint have natural cooling properties, making this raita an excellent side dish to balance the heat of spicy foods like biryani. It also helps in keeping the body hydrated.
One serving (about 1/2 cup or 145g) of Burhani Raita contains approximately 80-100 calories, primarily from the full-fat yogurt.
Yes, it's quite healthy. The yogurt provides probiotics for gut health and calcium for bones. Garlic is known for its immune-boosting properties, and mint aids in digestion. It's a nutritious accompaniment to a meal.
It can be stored in an airtight container in the refrigerator for up to 2 days. However, the garlic flavor will become stronger and more pungent over time. It's best enjoyed within 24 hours.
The best way to ensure a thick raita is to use thick, full-fat yogurt or Greek yogurt. If your yogurt is thin, you can hang it in a muslin cloth for 30-60 minutes before starting to drain the excess whey.
Yes, you can substitute the dairy yogurt with a thick, unsweetened plant-based yogurt like coconut, cashew, or soy yogurt. The taste and texture will be slightly different but still delicious.