Hyderabadi Bhurani Raita is a great side to spicy dishes like Biryani and curries. It is great to serve as a part of an elaborate thali.
For the final day of this month’s blogging marathon, I have a simple yet delicious Bhurani raita aka burhani raita or boorani raita. This raita is popular in Hyderabadi cuisine. It is usually served as a side to spicy biryanis to cool things down.
I admire people who make elaborate thalis. One such inspiring blogger is our dear Vaishali, who has a wide variety of thali — both Indian and International on her blog. Whenever I’m looking for ideas for party food or thalis to make for the blog, the first place I go to is Vaishali’s blog.
Hyderabadi Vegetarian Thali:
My Hyderabadi thali was inspired her Hyderabadi cuisine post. I made a fraction of her elaborate spread which was in itself one of my biggest cooking feasts. I made this cooling bhurani raita to serve with the spicy vegetable biryani I made in the thali.
Bhurani/ Boorani Raita:
Raita is an Indian yogurt dip/ dressing. Yogurt is whipped until smooth to make sure there are no lumps. Then it is flavored with spices and other ingredients like veggies or nuts or fruit are added.
This bhurani raita has finely minced raw garlic that gives it an interesting flavor. Also red chili powder in added for some spicy punch. It is a quick and easy side dish that is sure to please everyone.
I personally love raita but don’t make it often because of my husband’s aversion to milk based dishes. So I make raita and all when I’m having company or when I’m cooking for myself.
- 1 cup Yogurt (full fat recommended)
- 1~2 Garlic cloves, finely minced
- ¼ tsp Red Chili powder
- ¼ Ground Cumin
- To taste salt
- Whisk yogurt until smooth. Add the finely minced garlic, red chili powder, ground cumin and salt. Mix well and chill for at least 30 minutes. Serve and Enjoy!!
- I like using Greek yogurt for this recipe. Makes the raita and extra delicious. But homemade full fat yogurt would also taste great.