burhani raita recipe – here is a quick raita that can be made in a few minutes. the burhani or boorani raita is from the hyderabadi cuisine and is usually served with biryani. raitas are excellent for summers as they are cooling in nature.
the specialty of this raita is the addition of garlic to the yogurt. if you do not prefer the raw taste and aroma of garlic, then you can also saute the garlic in oil or ghee and then add to the yogurt. apart from garlic, the raita is spiced with roasted cumin powder, chili powder and salt. you can use either yellow chili powder or red chili powder.
this raita goes best with a rice based dish like the hyderabadi vegetable biryani, veg pulao, kashmiri biryani or pulao. you can even serve it as a side dish with a mughlai or north indian vegetable dish along with rotis.
vegans can prepare the same raita with vegan yogurt like cashew yogurt or almond yogurt.
if you are looking for more raita recipes then do check bhindi raita, fruit raita, cucumber raita, onion tomato raita, vegetable raita and pomegranate raita recipe.
boorani or burhani raita recipe
Author: dassana
Recipe type: side
Cuisine: hyderabadi
- 1 cup full fat yogurt/curd/dahi
- 1 or 2 garlic cloves/lahsun, crushed finely or minced
- ¼ tsp red chili powder or yellow chili powder (mirch powder)
- ¼ tsp roasted cumin powder/jeera powder
- black salt or regular salt as required
- with a wired whisk whip the yogurt till smooth.
- crush the garlic or mince them and add to the yogurt.
- add the red chili powder or roasted cumin powder and salt. stir well.
- you can also garnish the raita with a bit of cumin powder and red chili powder.
- serve burhani raita chilled or immediately. consume on the same day.
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