Indian Raita
Yoghurt-based Dip
Biryani Side Dish
Beginner
For 2 people

About Burani Raita


Burani Raita is a creamy, garlicky yoghurt dip from Hyderabad, known for its smooth texture and crisp fried garlic topping. This recipe gives it a twist by adding roasted cumin powder for an earthy depth and boondi for texture. Whisked curd is flavoured with black salt, chilli powder, and cumin powder, then topped with fried garlic and garnished with coriander. The result is a cooling, aromatic raita with pops of cumin and garlic that pairs beautifully with biryani or pulao.

 

Ingredients

  • Sunrise Jeera Powder

    20 g
  • Sour Curd

    100 g
  • Onion (chopped)

    25 g
  • Tomato (chopped)

    30 g
  • Cucumber (chopped)

    25 g
  • Green Chilli (chopped)

    10 g
  • Garlic cloves (chopped and fried)

    15 g
  • Black Salt

    15 g
  • Sunrise Red Chilli Powder

    15 g
  • Coriander Leaves (chopped)

    25 g

Sunrise tip: For a thicker raita, hang the yoghurt in a muslin cloth for 30 minutes to drain excess water before whisking.


Steps

Step 1: Combine Everything

Time: 10 minutes

Place the sour curd in a large mixing bowl. Add onion, tomato, cucumber, green chilli, fried garlic, Sunrise Cumin powder, black salt, Sunrise Red Chilli powder and Sunrise Jeera powder.

Using a wire whisk or a spoon, mix all the ingredients in the curd until smooth and creamy. If needed, add a little chilled water or milk to adjust the consistency to your liking. The curd should be thick but pourable.


Step 2: Assemble the raita

Time: 5 minutes

Pour the spiced curd into a serving bowl. If using boondi for crunch add it just before serving. Then, garnish with chopped coriander leaves.


Step 3: Chill and serve

Time: 30 minutes (optional)

For best results, cover the raita and refrigerate for 30 minutes to let the flavours meld. When ready to serve, give the raita a quick stir. Taste and adjust salt if needed. Serve chilled.


Goes Best With

  • Main Dish: Hyderabadi biryani, Mughlai chicken, Tawa pulao

  • Bread: Naan, kulcha, tandoori roti