Indian cuisine · Salads & Mezze

Burani Raita

Hyderabadi yogurt with plenty of raw garlic, ghee-toasted cumin and Kashmiri chili.

Ingredients · for 4 servings

• 500 g yogurt
• 6 garlic cloves
• 1 tsp cumin seeds
• 1 tsp Kashmiri chili powder
• 1 tbsp ghee
• 1/2 bunch cilantro
• 1 pinch sugar
• Salt

Instructions

1. Grate four garlic cloves very finely and mix into a paste with 1 tsp salt and a pinch of sugar so the heat spreads evenly.
2. Whisk the yogurt smooth and thoroughly stir in the garlic paste, then chill for 10 min.
3. Cut the remaining two garlic cloves into paper-thin slices.
4. Heat the ghee in a small pan, toast the cumin seeds for 20 sec until they crackle, then add the garlic slices and let them turn golden for 30–40 sec – no darker, or it turns bitter.
5. Remove the pan from the heat, stir in the Kashmiri chili powder so the ghee turns bright red, and let it cool briefly.
6. Drizzle the spiced ghee in a spiral over the cold raita, sprinkle with chopped cilantro, and serve with biryani or grilled meat.