Burani Raita: Hyderabadi Garlic-flavoured Yogurt

Want a super-simple yet delicious raita? Then this Burani Raita from Hyderbad is just what you are looking for! A mellow garlic-based yogurt that is super-easy to make (just mix all ingredients together), it pairs well with Biryani and Pulav.

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With an unusual heat wave hitting Mumbai this week, we resorted to making all kinds of raitas and various kinds of curd-based dishes. When you have to do this for two meals a day, you quickly start looking for variations to combat boredom and that is how I made Burani Raita for the first time this week. And I could have kicked myself for not trying it earlier.

Some Pointers

Making small quantities of roasted cumin powder (as required in this recipe) requires a mortar and pestle. Grinding 1/4 tsp of roasted cumin to a powder in a grinder will be a challenge. 🙂

One way to circumvent this is make a larger batch and store it in an air-tight bottle for later use.

Some Raita Recipes That Can Help You Combat the Heat

With heat waves becoming more frequent, we are likely to experience high heat more than ever. This makes dishes that keep us cool the need of the hour. Here are a few raita recipes that I have on the blog:

• Potlakaya Perugu Pachadi | Snake Gourd Raita | Pudalangai Thayir Pachadi
• Beetroot Raita | Beetroot Perugu Pachadi | Beetroot Thayir Pachadi
• Fried Onion Raita | Caramelized Onions in Yogurt
• Vendakka Kichadi (Fried Okra in Coconut Flavoured Yogurt from Kerala)
• Bendakaya Perugu Pachadi | Vendakkai Thayir Pachadi | Bhindi Raita
• Vankaya Perugu Pachadi | Baingan Ka Raita | Kathirikai Thayir Pachadi

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How to Make Burani Raita

1. Making Roasted Cumin Powder
   1. Over-medium heat, just dry roast cumin till it changes colour and becomes darker.
   2. Transfer to a plate and let it cool.
   3. Powder the cooled cumin seeds using a mortar and pestle or a small grinder.
2. Making the Burani Raita
   1. Whisk 1 Cup Dahi till smooth.
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   2. Add 1/2 tsp minced garlic, 1/4 tsp roasted cumin powder, 1/4 tsp red chilli powder, and salt to taste.
   3. Mix well and let the Burani Raita rest for 10 minutes. This is essentially for the garlic flavour to infuse into the dahi.
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   4. Serve Chilled Burani Raita with Biryani or then Hyderabadi Qabooli. 

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Recipe for Hyderabadi Burani Raita

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Burani Raita: Garlic-Flavoured Yogurt

Aruna

Burani Raita is a delicious and super simple dish that is just what you need on a scorching summer day when you don't want to spend time in the kitchen. Just mix together all the ingredients and you have a lip-smacking garlic-flavoured yogurt that is ready to eat. And all this in just about 5 to 7 minutes.

5 from 1 vote

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Course Accompaniment, Dinner, Lunch

Cuisine Gluten Free, Hyderabadi, Indian, South Indian, Telangana, Vegetarian

Servings 2 People

Calories 77 kcal

Equipment

• Bowl
• Spoon
• Mortar and Pestle
• Tempering Ladle

Ingredients

  

1x2x3x

• 1 Cup Dahi
• 1/2 tsp Minced Garlic
• 1/4 tsp Roasted Cumin Powder
• 1/4 tsp Red Chilli Powder
• Salt to Taste

Instructions

 

• Whisk 1 Cup Dahi till smooth.
• Add 1/2 tsp minced garlic, 1/4 tsp roasted cumin powder, 1/4 tsp red chilli powder, and salt to taste.
• Mix well.
• Serve Chilled Burani Raita with Biryani or then Hyderabadi Qabooli.

Notes

• To make roasted cumin powder, over-medium heat, just dry roast cumin till it changes colour and becomes darker. Transfer to a plate and let it cool. Then powder it.

Nutrition

Calories: 77 kcalCarbohydrates: 6 gProtein: 4 gFat: 4 gSaturated Fat: 3 gPolyunsaturated Fat: 0.1 gMonounsaturated Fat: 1 gCholesterol: 16 mgSodium: 1224 mgPotassium: 202 mgFiber: 0.1 gSugar: 6 gVitamin A: 199 IUVitamin C: 1 mgCalcium: 153 mgIron: 0.3 mg

Keyword Burani Raita, Burhani Raita, Garlic Raita, Garlic-flavoured Curd, Garlic-flavoured Yogurt, Raita

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!