Burani / Burhani Raita

 

          Burani raita is a yummy accompaniment to biryanis and pulaos. This creamy yoghurt based Hyderabadi raita is a quick and a very easy recipe that can be dished out in a jiffy. Some fried garlic, roasted cumin powder and red chili powder goes into its preparation. At times, grated or crushed raw garlic is also added to the whisked yoghurt. Burani also pairs well with tikkis, cutlets or kebabs. So check out the step by step pictorial recipe to prepare this garlic flavoured raita.  

• 1 & 1/2 cups yoghurt
• salt to taste
• 1/2 tsp. roasted cumin powder
• 1 tsp. red chili powder
• 2-3 tbsp. garlic, chopped
• 1 tbsp. oil
• a pinch of roasted cumin powder and red chili powder to garnish

          In a bowl, whisk the yoghurt, salt, roasted cumin powder and red chili powder till it is smooth and creamy. 

          Heat oil in a pan and stir fry the chopped garlic till golden in colour. Drain and keep aside to cool. 

          Then add the fried garlic (save some to garnish) to the whisked yoghurt and mix well. Garnish with the remaining fried garlic and the seasonings. Serve as an accompaniment with biryani or pulao. 

                      In a bowl, whisk yoghurt, salt, roasted cumin powder & red chili powder

                      till it is smooth and creamy. 

                  Heat oil in a pan & stir fry chopped garlic till golden in colour. Drain and 

                  keep aside to cool. 

                  Add fried garlic (save some to garnish) to the whisked yoghurt & mix well. 

                                 Garnish with the remaining fried garlic & the seasonings. 

                                 Serve as an accompaniment with biryani or pulao.