Burani raita (Hyderabadi garlic raita)
Vegetarian
بورانی رائتہ · būrānī rāyta
Thinned yoghurt poured with a sizzling ghee tadka of golden fried garlic, cumin and red chilli. A smoky, garlicky raita served with Hyderabadi and Mughlai biryani.
Burani raita (Hyderabadi garlic raita) is an Indian side dish, ready in about 24 minutes and made with yogurt and garlic. It serves 6 and is rated beginner to cook.
No licensed photograph of this dish yet.
- Prep
- 10 min
- Cook
- 4 min
- Rest
- 10 min
- Total
- 24 min
- Serves
- 6
- Level
- Beginner
- Calories
- 71
Method
Step 1
Peel and chop the garlic (opens in a new tab) finely and evenly so it browns at the same rate.
How it looks · Photo: RDNE Stock project on Pexels Step 2
Whisk (opens in a new tab) the yoghurt (opens in a new tab) with the cold water and salt until smooth and pourable.
How it looks · Photo: Kampus Production on Pexels Step 3
Heat the ghee (opens in a new tab) in a small pan over medium-low heat. Add the cumin seeds (opens in a new tab) and, when they sizzle, the garlic (opens in a new tab). Fry, stirring, until the garlic is evenly light golden and crisp, 2–3 minutes; pull it off just before it looks done, as it keeps colouring.
- 3 min
- medium-low heat
- Frying pan / skillet (opens in a new tab)
Food safety: Garlic goes from golden to burnt in seconds; have the yoghurt ready.
Step 4
Off the heat, stir the chilli powder into the hot ghee (opens in a new tab); it should sizzle and foam red within seconds, then pour the whole tadka over the yoghurt (opens in a new tab). Leave it marbled on top, or stir it in.
- 1 min
Step 5
Scatter with coriander and mint (opens in a new tab) and chill for 10 minutes before serving.
- 1 min
How it looks · Photo: Klaus Nielsen on Pexels
About this dish
- Origin
- Hyderabad (Deccan) and Mughlai cooking, Telangana, India · Commonly attributedKnown as the raita of Hyderabadi biryani houses and Mughlai restaurants. The name is usually linked to the Persian borani yoghurt dishes; that link is widely repeated but not firmly documented. Some cooks use raw crushed garlic instead of fried.Also popular in PakistanMore food from India
- Dish
- Lunch · Dinner · Side dishes · Condiments, chutneys & relishes
- Cooking method
- No-cook, Sautéed
- Taste
- garlicky, creamy, smoky, refreshing
- Diet
- Vegetarian (lacto-ovo) · No gluten ingredients · No nut ingredients · Keto-style · Low-carbWorked out from the ingredients. How labels work
All labels
Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · No gluten ingredients · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Keto-style · Low-carb - Good for
- Everyday
- Cook more with
- Yogurt · Garlic · Ghee · Cumin seeds · Kashmiri chilli powder · Coriander leaves
- Techniques
- Sautéing · Tadka (tempering)
Allergens
- Contains: Milkfrom yogurt, ghee
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
71 kcal per serving
Estimated1 serving ≈ 85 g · recipe makes 6
Where the energy comes from
- Protein 15%
- Carbohydrate 26%
- Fat 59%
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Energy | 71 kcal | 83 kcal |
| Protein | 2.7 g | 3.2 g |
| Carbohydrate | 4.8 g | 5.6 g |
| Net carbohydrate | 4.5 g | 5.3 g |
| Sugars | 3.2 g | 3.8 g |
| Added sugars | 0 g | 0 g |
| Fibre | 0.2 g | 0.3 g |
| Fat | 4.8 g | 5.6 g |
| Saturated fat | 3 g | 3.5 g |
| Trans fat | — | — |
| Cholesterol | 15 mg | 18 mg |
| Sodium | 226 mg | 266 mg |
| Salt equivalent | 0.6 g | 0.7 g |
Vitamins & minerals per serving
- Potassium
- 135 mg
- Calcium
- 93 mg
- Iron
- 0.3 mg
- Magnesium
- 11 mg
- Vitamin A (RAE)
- 50 µg
- Vitamin C
- 2 mg
- Vitamin D
- 0.1 µg
- Vitamin B12
- 0.2 µg
- Folate (DFE)
- 5 µg
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- Optional ingredients are not included: mint.
- Kashmiri chilli powder: Paprika (FDC 171329) used as a stand-in: Kashmiri chilli is a mild, deep-red chilli powder used mainly for colour.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Tips
- Adding the chilli off the heat gives a bright red colour without scorching it.
Common mistakes
- Burning the garlic, which makes the whole raita bitter.
- Pouring the tadka over warm yoghurt; chilled yoghurt keeps the fried garlic crisp for longer.
Serve with
- Serve with Hyderabadi or chicken biryani, mutton pulao, vegetable pulao or kebabs, alongside mirchi ka salan.
Food safety
- Keep yoghurt dishes chilled and do not leave them at room temperature for more than 2 hours (1 hour in hot weather).
Storage
- Refrigerate covered for up to 1 day; the garlic softens as it stands.
Variations
- Raw garlic burani: Crush 2–3 raw garlic cloves into the yoghurt and add only a cumin-chilli tadka; sharper and more pungent.
- Persian-style borani: Iranian borani is a thicker yoghurt dip, often with spinach or aubergine; Burani raita is the thinner South Asian descendant.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
Goes with
Recipe DNA
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