Burani raita recipe is a must-try.
Side dishes like chutney and raita may seem insignificant but actually play a big role in enhancing any given Indian meal. Many people do not like the taste of plain curd, even if accompanying a spicy Indian dish. Raita makes for a great alternative, lending extra flavours and lots of freshness to the meal. Now, there are so many different kinds of raita you can make as per your taste preference and according to the food you wish to pair it with. But then, there are also some types that go perfectly with any meal.
Here we are talking about one such raita that is just as versatile as cucumber raita or mixed veg raita. Burani raita is a simple whisked curd accompaniment that is flavoured with lots of garlic. This garlic raita is very popular in Hyderabadi cuisine and is often served with veg or non veg Hyderabadi biryani. For that reason, it is also sometimes called Hyderabadi raita.
Burani raita tastes amazing with a plate of spicy biryani, but giver its neutral taste, it can go with any other Indian meal. Aloo paratha, paneer paratha or any other paratha you can think of will taste even better with a serving of Burani raita. In fact, you can even try your usual pulao and rice combos with this raita. A hearty meal of poori bhaji or roti-sabzi-dal platter, Burani raita is there to elevate them all.
Typical Burani raita has raw garlic (crushed or chopped) in it. But if the smell of raw garlic is too much for you, you can first roast the garlic in oil for some time, let it cool down a bit and then add to the yogurt.
How To Make Burani Raita I Garlic Raita Recipe
If you are making two bowls of raita for two people, whisk one cup of curd with a wire hand whisker till it turns smooth, creamy and lump-free. Add about 2 tbsp of milk to thin down its consistency. Then just add 2-3 garlic cloves (crushed or chopped, roasted or raw) to the curd. Season it with some salt and red chilli powder as per your taste. Then garnish with a sprinkling of some roasted cumin powder and coriander leaves.
Burani raita tastes best when chilled. So try to make the raita in advance and keep in the refrigerator for some time before serving. Enjoy this creamy and yummy raita with your desi meals.
About Neha GroverLove for reading roused her writing instincts. Neha is guilty of having a deep-set fixation with anything caffeinated. When she is not pouring out her nest of thoughts onto the screen, you can see her reading while sipping on coffee.