Biryani Raita is the ideal accompaniment to a plate of spicy biryani. It is commonly prepared with yogurt, finely chopped cucumber, onion and a blend of aromatic spices.
When I make biryani at home, I always make biryani raita to go with it. Its creamy texture and tangy flavor help to balance off the heat from the spices in the biryani, making it an ideal side dish.
What is Raita?
A raita is a classic Indian condiment that is frequently served with spicy foods. It's usually made with yogurt, cucumber, and a variety of aromatic spices. It provides a cooling and refreshing contrast to the heat of many Indian dishes.
Raita is also healthy because the yogurt contains probiotics, and the cucumber gives hydration.
Yogurt: This is the main ingredient in raita. The cooling effect of the yogurt in raita helps to balance out the heat from spicy foods. For any raita recipe, I always use homemade yogurt or curd.
Vegetables: Cucumber and onion are primarily used for biryani raita. You can also add coriander and mint leaves for flavor and cooling effect.
Spice Powders: I have used red chilli powder, chaat masala powder, black salt, salt, roasted cumin powder, etc.
Others: Curry leaves, green chilli (optional).
Biryani raita is an excellent example of cooking without fire, and if you're seeking for a fireless cooking recipe, this is it.
In a mixing bowl, whisk the yogurt until smooth and creamy. If the yogurt is too thick, add a little water.
Season the yogurt with chaat masala, red chili powder, roasted cumin powder, and black salt to taste. Combine thoroughly.
After that, stir in the chopped cucumber and onion to the spice-yogurt combination.
Garnish with chopped coriander leaves and green chilies and serve with meal.
Though it is named as biryani raita, however, you can also serve this cucumber-onion raita with any Indian meal.
Substitutions & Variations
If you follow a vegan diet, you should absolutely substitute yogurt with vegan yogurt.
Biryani raita commonly contains cucumber and onion. However, you can add carrot, tomato etc. in the raita.
Always make raita fresh because it only takes a few minutes. If you make a large quantity and have leftovers, store them in the refrigerator for no more than a day.
- For the best results, always make raita with fresh ingredients.
- You can adjust the spice level in raita according to your taste buds.
- Use fresh yogurt instead of sour yogurt because the flavor of the raita may alter.
- 2 cups Yogurt
- ¼ cup Cucumber chopped
- ¼ cup Onion chopped
- ½ teaspoon Red Chilli Powder
- ¼ teaspoon Black Salt
- ½ teaspoon Chaat Masala Powder
- ½ teaspoon Roasted Cumin Powder
- 1 tablespoon Coriander Leaves chopped
- 1 no Green Chilli (optional) chopped
- Whisk the yogurt in a mixing bowl until smooth and creamy. If the yogurt is excessively thick, mix in a little water.
- Season the yogurt with chaat masala, red chili powder, roasted cumin powder, and black salt to taste. Mix well.
- Next add chopped cucumber and onion into the spice-yogurt mixture.
- Garnish with chopped coriander leaves and green chilli and serve with meal.
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