Biryani Raita
Biryani Raita- Indian side dish made with boondi, Roasted Cumin and Yogurt. This indian sauce is served cold with Rice dishes, curries and Parathas
Servings 4
Calories 94kcal
Equipment
- Whisk
Ingredients
- 1.5 Cups Yogurt Curd - homemade or store-bought
- ¾ Cup Onions Sliced ; about 2 small sized onions
- Salt adjust as per taste
Optional Ingredients
- 1 Tablespoon Coriander leaves Chopped
- 1 Green Chili Chopped
Instructions
- Whisk the yogurt till its frothy, creamy and uniform.
- Slice the onions into half moons
- Add the onions, cilantro(Coriander), Salt and green chili(if using)
- Mix it together. Pop the Raita into the fridge before serving
Notes
Serving
The Raita is served cold and is a side dish. It goes well with Biryanis, spicy curries and Parathas.Tips
- Use Fresh yogurt- homemade, set curd or Greek yogurt will also work
- Whisk the yogurt well before you add the rest of the ingredients
- Let the raita rest in the fridge for at least 15 minutes before serving. This will help release the onion and chili flavors
- This raita can be tweaked as per your preference - some prefer to use less yogurt and more onions. Some like it with runny yogurt. You can experiment and see which you prefer.
Heat
- Non-Spicy - Do not use any green chili here.
- Mild Spicy - One green chili -whole. This will just give the green chili flavor without the heat. Remove it before serving
- Medium Spicy- Slit the chili and add to the Raita.
- Spicy- Add chopped chilies into the Raita. This will make it quite spicy, depending on the chili used.Also add half a teaspoon of red chili powder.
Nutrition
Serving: 0.5Cup | Calories: 94kcal | Carbohydrates: 10g | Protein: 5g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 241mg | Potassium: 249mg | Fiber: 1g | Sugar: 8g | Vitamin A: 129IU | Vitamin C: 5mg | Calcium: 158mg | Iron: 0.2mg