This Raita Recipe for Biryani is so simple and easy to make. It's the perfect accompaniment for all pakistani food! As epicurious.com aptly puts it "the condiment is used to cool the palate".
Similar to Tzatziki, Raita is a slightly thinner yogurt dip with cucumbers, onions, cilantro, cumin seeds and a pinch of salt and pepper. The perfect item to have on your table with a spicy curry and refreshing enough to eat on its own!
This Raita Recipe For Biryani absolutely has to be on my table when I serve Biryani. Biryani is best when it's spicy and the raita helps to cool down the palate in between bites!
I usually go with a green Chutney for my chicken pulao to spice it up and raita with my Biryani to tone down some of the spiciness. The recipe is easy, the only skill necessary being the ability to chop and cut!
For best results chop the vegetables finely and whisk the yogurt slightly with a fork to make it smooth and a little runny.
Usually, the vegetables water a little due to the addition of the salt and make the yogurt a little runny. In case the raita seems too thick a little water or milk can be added to smooth it out.
This basic recipe for raita is the most popular and widely used one but there are a few variations that are sometimes used. Boondi (small round balls made of gram flour) are a popular addition.
Boiled potatoes, tomatoes and even steamed shredded "lauki" a type of bottle gourd are at times used. The simple raita can become a light refreshing and cooling lunch in the summer months.
Raita Recipe For Biryani
- 1 cup yogurt
- ½ cucumber
- ¼ red onion
- 2 tbsp cilantro
- 1 tsp black cumin seeds
- ¼ tsp salt
- ¼ tsp black pepper
- finely chop the onion, cucumber and cilantro
- whip the yogurt lightly with a fork
- add the chopped vegetables, cumin seeds, salt and pepper
- stir and enjoy!
- english cucumbers or tiny pickling cucumbers work best. If you use a different variety then peel and deseed them.
- green chilies can be added if you like the raita spicier but I like mine cool and refreshing as biryani and most Pakistani food is spicy.