How to make Burani Raita- Sk Khazana -
Makes a great accompaniment to any biryani
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Garlic (लहसुन), Yogurt (दही)
Cuisine : Hyderabadi
Course : Raitas
For more recipes related to Burani Raita- Sk Khazana checkout Boorani Raita. You can also find more Raitas recipes like Creamy Corn Raita Shingare Pakodi Raita Bathue Ka Raita Cucumber Raita with Flax Seeds
Burani Raita- Sk Khazana 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.
Prep Time : 6-10 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sour
Ingredients for Burani Raita- Sk Khazana Recipe
Garlic cloves 8-10
Yogurt , whisked 1 cup
Oil 3 tablespoons
Black salt (kala namak) 1/2 teaspoon
Salt to taste
Red chilli powder 1/2 teaspoon
Method
Step 1
Peel garlic cloves, smash them with the back of a knife and mince them.
Step 2
Heat oil in a non-stick pan, add garlic and sauté till golden brown. Take the pan off the heat. Strain through a strainer into a bowl.
Step 3
Take yogurt in another bowl, add black salt, salt, red chilli powder and add ¾ of the fried garlic and mix well.
Step 4
Transfer into a serving bowl, garnish with the remaining fried garlic and serve.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
