Hyderabadi Onion Raita
Veg
Thick, chilled yoghurt combined with thinly sliced raw onion, chopped green chilli, coriander, and sometimes a handful of fried onion or mint — the mandatory biryani raita, served in a separate bowl as the cooling acid counterpoint to the spiced rice. The raw onion's bite and the yoghurt's sourness cut through the fat-rich biryani with each spoonful.
Cuisines
Hyderabadi
Mughlai
Andhra
Telangana
Best for
Lunch
Dinner
Recipe
Prep: 15 min
2-3 servings
Ingredients
| 1 cup | plain yogurt |
| 1 large | onion, thinly sliced |
| 1 small | green chili, finely chopped |
| 1 tablespoon | fresh coriander leaves, chopped |
| 1/2 teaspoon | roasted cumin powder |
| 1/4 teaspoon | red chili powder |
| — | salt to taste |
Instructions
- 1 In a mixing bowl, whisk the yogurt until smooth and creamy.
- 2 Add the thinly sliced onion to the yogurt.
- 3 Mix in the chopped green chili and fresh coriander leaves.
- 4 Sprinkle the roasted cumin powder and red chili powder over the mixture.
- 5 Add salt to taste and stir everything together until well combined.
- 6 Refrigerate for at least 10 minutes before serving to allow the flavors to blend.
Tips
For a milder taste, deseed the green chili before chopping.