Fresh, bright, and straightforward to put together, Burani Raita | Hyderabadi Burhani Raita is a gluten-free, vegetarian Hyderabadi side dish made with simple everyday ingredients in about 5 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: Not specified
- Total time: 5 minutes
- Yield: 2
- Category: Side Dish
- Cuisine: Hyderabadi
Ingredients
- 1 cup curd ((yogurt), cold or at room temperature)
- 1 or 2 garlic cloves ((small to medium-sized), peeled and crushed finely or minced)
- ¼ teaspoon red chili powder (or yellow chili powder)
- ¼ teaspoon roasted cumin powder
- salt (as required)
Method
- With a wired whisk whip the curd (yogurt) until smooth.
- Crush the peeled garlic or mince them and add to the yogurt.
- Add the red chili powder, roasted cumin powder and salt. Mix well.
- While serving, you can sprinkle a bit of roasted cumin powder and red chili powder.
- Serve Burani Raita chilled or immediately with biryani, pulao or any Indian meal. While serving you can garnish the raita with mint or coriander leaves.Consume on the same day or at the most, you can store it for one day in the fridge, if you have any leftovers.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
