Burani Raita (Garlic Yoghurt Dip)
Updated: Nov 25, 2021
Burhani raita or burani raita... or simply put, a yoghurt and garlic dip.
Chilled burani raita perfectly complements these chicken reshmi kebabs, lobia ki shami kebabs, chicken dum biryani, chole (chickpeas) biryani or any Indian Sides or Indian Curry recipe really.
This recipe of burhani raita or garlic yoghurt dip equally effortlessly complements chips, veggie sticks, veggie crisps! You could even add some to a shawarma.
Use this flavoursome garlic yoghurt dip / burani raita in a green salad as a healthier dressing option… the options are endless.
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Makes: 1 cup
Time taken: 5 minutes
Ingredients to make Burani Raita
1 cup thick curd or Greek yoghurt
1 garlic clove, minced / grated (adjust to taste - burani raita is meant to have a pronounced garlicky flavour)
½ tsp lemon juice
¼ tsp jeera powder
¼ tsp red chilli powder
¼ tsp black pepper powder
Salt to taste
1 green chilli, finely chopped - optional / to taste
Method of making Burani Raita
If you do not have Greek yoghurt, simply make thick curd at home.
Place one and a half cups of regular curd on a muslin cloth, bring the ends of the cloth together to tie a knot. Place this potli (bag) on a colander to drain the excess whey out from the curd.
Remember, we are not making hung curd, so we will leave the curd out to drain for only a few minutes, say about 10 minutes max.
Once your thick curd is ready, mix all the ingredients well and chill the Burani Raita for a couple of hours.
Serve chilled Burani Raita with these tandoori chicken drumsticks, chicken kebab pulao, dry whole green mung, thalipeeth... besides ofcourse, all of the recipes that I have linked in the notes section above.
Note: I have used grated garlic for this recipe of Burani Raita. If you don't like garlic bits in burani raita, use freshly made garlic paste instead. Or simply, strain the burani raita before serving.
Take a look at the other Indian condiments, small plates recipes and under 20 minutes Indian meal ideas.
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