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.
Sunrise tip: For a thicker raita, hang the yoghurt in a muslin cloth for 30 minutes to drain excess water before whisking.
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.
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.
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.
Main Dish: Hyderabadi biryani, Mughlai chicken, Tawa pulao
Bread: Naan, kulcha, tandoori roti