Easy Everyday Raita Recipe for Biryani (Without Sugar)
This Easy Everyday Raita recipe for biryani is carefully seasoned with the aromatic blend of cumin, Kashmiri chili and black salt. Creamy, light, and oh-so-refreshing, it's the perfect sidekick to your Indian dishes.
Servings: 4 servings
Ingredients
- 1 cup full-fat yogurt I used Kite Hill almond yogurt but you can use plain sugar-free yogurt.
- 1 large Persian cucumber peeled and grated, about ⅔ cup grated
- 1-2 teaspoons red onion minced or diced (you can use more)
- 1 tablespoon cilantro (fresh coriander leaves) finely chopped
- 2 teaspoon mint finely chopped
- ¼ teaspoon cumin powder
- Pinch Kashmiri chili powder or any red chili powder (optional, or replace with paprika if you don't like spicy)
- Pinch Indian black salt or chaat masala (optional)
- Pinch amchoor powder green mango powder (optional)
- ¼ teaspoon salt or per taste
Instructions
- In a medium bowl, whisk yogurt until smooth.
- Add grated cucumber and minced red onion, and mix well.
- Next, add the rest of the ingredients: cilantro, mint, cumin powder, salt, Kashmiri chili powder or red chili powder, Indian black salt or chaat masala, and amchoor. Give it a good stir to mix all the ingredients well.
- Taste and adjust the salt and spices to your liking. Please note that this yogurt dip is usually undersalted. So, avoid adding too much salt.
- Garnish with additional fresh cilantro, mint leaves, and a little Kashmiri chili powder for color. Serve with biryani or your favorite Indian dish. Serve immediately.
Notes
Raita is best served chilled and does not keep well as the cucumber will keep releasing water and the herbs can get soggy. It is so quick that you can make a fresh batch every time.