How to make Burani - Spicy yogurt based raita.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Yogurt (दही), Garlic (लहसुन)

Cuisine : Hyderabadi

Course : Raitas

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Burani Recipe Card


Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

For more recipes related to Burani checkout Tricolour Raita, Chutney Raita, Perfect Yogurt, Burani . You can also find more Raitas recipes like Chutney Raita, Curd Jowar, Chilli Pineapple And Anar Raita, Tomato Pachdi.

Prep Time : 11-15 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sour

Ingredients for Burani Recipe

  • Yogurt 2 cups

  • Garlic ground 20-25 cloves

  • Black salt (kala namak) 1 teaspoon

  • Salt to taste

  • Red chilli powder 1/2 teaspoon

  • Milk 1/4 cup


Step 1

Whisk together garlic, black salt, salt, chilli powder and yogurt in a deep bowl till well blended.

Step 2

Add the milk and mix. Spread a muslin cloth over another deep bowl, pour the raita over the cloth, gather the edges and squeeze to get a smooth raita.

Step 3

Chill and serve with biryani.