Burani raita
Burani raita, from above
VegHyderabad

Burani raita

Garlic fried golden and stirred into smoky curd. Hyderabad's biryani raita.

10 minTime
4 gProtein each
mediumSpice
The biryani raita2 chapters · 1 min read

Make it your way

Grandma's wayCurd, ghee fried garlic and a red chilli tadka.
The original
93kcalsame
4 gproteinsame
0 gfibresame
10minutessame

Classic burani raita.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Curd (plain yogurt, natural yoghurt)2 cups
Garlic5 cloves, finely chopped
Ghee2 tsp
Red chilli powder (indian red chili powder)½ tsp
Cumin powder (ground cumin)½ tsp, roasted
Saltto taste
Mint leavesa few, chopped

Method

3 steps
  1. 1Whisk the curd with salt and roasted cumin until smooth and lump free.
  2. 2Heat the ghee and fry the garlic on medium low until golden.
  3. 3Turn off the heat, add the chilli powder and pour the sizzling tadka over the curd. Fold lightly and scatter mint.
Serve it like this

Toss just before serving and bring it to the table cold, so it stays crisp.

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Make it a meal

What goes with Burani raita: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Jeera rice30 min
With a main Achar gosht75 min
With a main Hyderabadi haleem180 min
To drink Irani chai30 min
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