A cool raita adds the dimension to a spicy biryani. Raita in India has so many variations. It is a cooling agent and very simple to prepare. It is getting wide popularity all over the world. I was surprise to hear Matt Preston talk about raita in Masterchef Australia. This is a basic recipe of raita that I served with my mutton biryani.
Thick Curd/ Yogurt – 1 cup
Onion – 1 small
Tomato – 1 small
Green chilly – 1 small
Pomegranate – 2 tblspn
Coriander Leaves – 1 tblspn
Salt to taste
- Take thick curd and whisk to make it creamy.
- Add little water based on how thick you want.
- Add chopped onions, chill, tomato, pomegranate, coriander leaves and salt.
- Mix well.
Keep it in fridge until ready to use. Stay tuned for more raitas in future posts.