Learn how to make raita for biryani with this easy biryani raita recipe in no time. This Indian veg raita is a delicious and refreshing yogurt cucumber dip that complements spicy biryani so well that you can enjoy it without feeling the heat from its aromatic spices.
A must-have refreshing and cool raita for the biryani!!
Check out this biryani recipe to pair with this yummy cool refreshing dahi raita!
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About the raita
Raita is a famous Indian condiment usually prepared with yogurt, vegetables, herbs, and spices. As yogurt is known for its digestive properties, serving it with spicy food balances the spices well. So, raita is served mostly as a coolant accompaniment with spicy meals like masala-flavoured dishes, parathas, kebabs etc.,
I prepare this biryani raita using cucumber, yogurt, raita masala and herbs. The raita masala is a blend of four roasted spices that adds flavour and aids digestion. It is a must-have spice blend that enhances the taste of any raita. Fresh herbs like cilantro leaves and mint leaves make this raita yogurt sauce so soothing and refreshing that neutralises the heat of spices of hot spicy food when served with them. It is absolutely a boon!!
It is a delicious kheera raita that is insanely worth a try with any biryani or curry!!
What goes in raita?
To make a raita recipe for biryani, you need the following items:
- Yogurt/yoghurt - thick whole milk yoghurt.
- Cucumber - grated with skin on.
- Coriander/cilantro leaves- fresh, finely chopped.
- Mint leaves - fresh, finely chopped.
- Raita masala - a combination of roasted spices. Check this recipe for raita masala on the blog.
- Salt - regular table salt.
See the recipe card for quantities.
How to make raita for biryani?
For the full recipe, check out the video below.
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To make this cucumber raita recipe, follow these steps:
- Thoroughly wash the cucumber and grate it with skin using the bigger side of a grater.
- Wash and finely chop cilantro and mint leaves.
- Whisk thick yogurt in a bowl after adding salt and raita masala.
- Stir in grated cucumber, chopped cilantro and mint leaves.
Mix well to combine.
That's it!! Here you go with kheera raita for biryani of any kind!!
Serve it chilled!
Substitutions
- If raita masala is unavailable, use simply cumin powder.
- You can also use dry mint leaves instead of fresh ones.
Variations
- Add chilli pepper flakes or fresh green chillies if you want a spicy raita.
- Go for onions and tomatoes if you like more crunchiness in the raita.
- Stir in some boondi (fried chickpea flour balls) for tasty, thick and rich raita.
What to serve with raita?
Apart from biryani, you can serve this super delicious Indian kachumber raita with other meals like:
- Parathas - serve with aloo paratha, gobhi paratha, muli paratha, and aloo paneer paratha. It is always the best companion to go with them!!
- Serve with rice like pumpkin rice, veg pulao, and steamed rice.
- Lentils- black chickpeas, white lentils, kidney beans, etc.,
- This raita goes hand in hand with dry vegetables like potatoes, mix-veg, etc.
- It is a perfect dipping sauce to complement snack kebabs.
- Use as dressing for salad and pasta.
Storage
- It is best served chilled.
- Store this Indian yoghurt dip in the fridge.
- Do not store it for more than 2 days.
Tips
- Use plain whole-milk yogurt for the best results.
- Whisk the yogurt before adding the cucumber to make it lump-free.
- Do not add water to the raita. There is enough water in the cucumber to dilute the yogurt.
- I highly recommend using cucumber with its skin on for its beneficial health effects.
- Add only a few mint leaves, as these are strong in flavour.
And if you try this raita recipe for biryani, please share your views and let me know what you think about this raita sauce! You can also leave a comment or share a picture on Instagram with the Hashtag #tipsnrecipes
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Related
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Recipe
How to make raita for biryani | Biryani raita recipe
Ingredients
- 1 Cucumber
- 1 cup Yogurt/Yoghurt
- few Cilantro
- few Mint leaves
- 1 teaspoon Salt
- 1 teaspoon Raita masala/cumin powder
Instructions
- Wash cucumber, cilantro and mint leaves.
- Grate cucumber. Finely chop cilantro and mint leaves.
- In a bowl, mix yogurt with salt and raita masala. Whisk well.
- Stir in grated cucumber, chopped cilantro and mint leaves.
- Mix well. Refrigerated until use.
- Raita for biryani is ready to serve!!
Video
Notes
- Use plain whole-milk yogurt for the best results.
- Whisk the yogurt before adding the cucumber to make it lump-free.
- Do not add water to the raita. There is enough water in the cucumber to dilute the yogurt.
- I highly recommend using cucumber with its skin on for its beneficial health effects.
- Add only a few mint leaves, as these are strong in flavour.
| Nutrition Facts | |
|---|---|
| Servings: 3 | |
| Amount per serving | |
| Calories | 68 |
| % Daily Value* | |
| Total Fat 2.9g | 4% |
| Saturated Fat 1.8g | 9% |
| Cholesterol 11mg | 4% |
| Sodium 816mg | 35% |
| Total Carbohydrate 7.9g | 3% |
| Dietary Fiber 0.6g | 2% |
| Total Sugars 5.5g | |
| Protein 3.6g | |
| Vitamin D 0mcg | 0% |
| Calcium 124mg | 10% |
| Iron 1mg | 5% |
| Potassium 293mg | 6% |
- Nutrition Disclaimer- Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances tipsnrecipesblog.com will be responsible for any loss or damage resulting from your reliance on nutritional information.
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