Burani raita is a creamy, mild raita from the Hyderabadi cuisine. It is flavored with garlic, roasted cumin powder and red chili powder. Easy and quick raita recipe that is made under 5 minutes.
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.
Notes
Garlic: There is a bit of the pungent garlic flavor in this raita. If you do not prefer this, then sauté the garlic in 1 teaspoon of oil for a few seconds and add.
Curd: For best tasting creamy raita, make it with full fat curd made from whole milk. But you can make it with toned milk or low fat yogurt.
Chili powder: The chili powder that we include here is simply ground dried red chillies. Sub cayenne pepper or paprika for red chilli powder. Yellow chilli powder that is made from dried yellow chillies also work well here.
Cumin powder: Roasted cumin powder has a different aroma than unroasted cumin powder. If you do not have roasted cumin powder, then make your own by roasting/toasting some cumin seeds in a skillet or pan. Roast them until fragrant. Add to a spice grinder to make a fine powder. Store in an air-tight jar in a cool dry place.
Herbs: Coriander leaves or mint leaves add some freshness to the raita and taste good.