Hyderabadi Onion Raita

Hyderabadi Onion Raita

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

Yogurt 1 cup Yogurt , plain
Onion 1 large Onion , thinly sliced
Chili 1 small Chili , green, finely chopped
Cilantro 1 tablespoon Cilantro , chopped
Cumin 1/2 teaspoon Cumin , roasted, powder
red chili powder 1/4 teaspoon Red chili powder
salt — Salt , to taste

Instructions

  1. 1 In a mixing bowl, whisk the yogurt until smooth and creamy.
  2. 2 Add the thinly sliced onion to the yogurt.
  3. 3 Mix in the chopped green chili and fresh coriander leaves.
  4. 4 Sprinkle the roasted cumin powder and red chili powder over the mixture.
  5. 5 Add salt to taste and stir everything together until well combined.
  6. 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.