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    Home » Recipes » Salad

    How to Make a Quick Raita for Biryani & Pulao

    Published: May 20, 2020 · Modified: May 6, 2022 by Alonna

    A quick and healthy raita that goes with biryanis, pulao, and almost anything else you are serving. This 4-ingredient condiment is also yummy as a sauce, dressing, dip, or even to replace mayo.
    Jump to Recipe Print Recipe
    Garnished with a frilly bunch of cilantro and accompanied by sliced shallot.

    A perfect side-kick to any biryani or rice dish, this simple raita recipe is so versatile. It is a yogurt-based, healthy, and cooling dish that also works well with non-Indian meals. Start with four easy-to-find ingredients, and if you want to be fancy, there are lots of add-in suggestions to play with. For other raita recipes with a bit more complexity, see my tomato or cucumber raita recipe.

    Garnished with a frilly bunch of cilantro and accompanied by sliced shallot.
    An easy, healthy side dish that goes with almost anything you are serving. Make this 4-ingredient cooling raita to fill out a meal or use as a dressing, dip, or to replace mayo.
    Jump to:
    • Healthy Sauce or Dip that Goes With Everything
    • What is Special About this Recipe?
    • Ingredients
    • How to Make Raita for Biryani
    • Frequently Asked Questions
    • Tips and Tricks
    • Storing
    • This Raita Goes with These Amazing Biryanis
    • Other Biryani Sides
    • Recipe Card 📖
    • Simple 4-Ingredient Raita for Biryani

    Healthy Sauce or Dip that Goes With Everything

    Raita is a workhorse of a condiment. Vegetarian and gluten-free, it is a perfect cooling foil for spicy Indian dishes. The recipe varies from region to region, season to season, and can be simple like this basic raita.

    Not just for Indian food, raita is a healthy sauce for meats, fish, and vegetables. It is welcome as a drizzle over chicken shawarma wrap and tacos, and I like to use it instead of mayonnaise in a sandwich. Use it to dress up burgers, as a dip, or even eat it on its own as a snack.

    Or, make with some additional raw or cooked fruits and vegetables. Flavor it with spices and fresh herbs, depending on your mood and what else you are serving.

    What is Special About this Recipe?

    1. Quick, easy, and delicious
    2. Can be made ahead
    3. Rounds out a biryani meal beautifully
    4. A healthy and nutritious side
    5. No cooking involved; just a bit of chill time

    Ingredients

    There are no hard and fast rules for making raita. So this is a choose your own adventure recipe. Keep it simple with four ingredients: 

    • Yogurt
    • Some sort of allium (onion, shallot, or scallions)
    • Lemon or lime juice
    • Salt and pepper
    Simple raita ingredients gathered.
    This simple and healthy raita goes with biryanis, pulao, and almost anything you are serving. This 4-ingredient condiment is also yummy as a sauce, dressing, dip, or to replace mayo.

    Or, if you want to take your raita further, add more flavorings and vegetables. Frequent additions are cucumber (ideally seedless), tomatoes, and a bit of green chili or chili powder.

    Other flavoring ideas:

    • Pinch of hing (asafetida)
    • Pinch of ground red chili of your choice: Kashmiri, gochugaru, Aleppo pepper, cayenne, etc.
    • 1 to 2 teaspoon finely chopped green chili, Serrano, bell pepper, or Indian chilis
    • 1/2 teaspoon fresh grated ginger
    • 1/2 teaspoon crushed or ground cumin seeds
    • 1/2 teaspoon crushed or ground coriander seeds
    • 1 tablespoon of oil for added richness and flavor: olive oil, mustard oil, avocado, etc.
    • Spice blends ~ a pinch or to taste: garam masala, Kerala garam masala, chaat masala, etc.

    Other vegetables or fruit to consider:

    • Chopped tomato, fresh or cooked
    • Chopped cucumber, seedless or seeds removed
    • Cooked or raw finely grated carrot
    • Roasted eggplant
    • Cooked potatoes
    • Cooked spinach
    • Chopped mango
    • Chopped papaya
    • Chopped kiwi
    • Pomegranate seeds

    Garnish as you wish with fresh herbs and a sprinkling of chili flakes.

    How to Make Raita for Biryani

    While this dish takes five minutes to make, you will want to plan for at least a 30-minute chill time. Whisk the yogurt until smooth.

    Mix in the onion or scallion, lemon juice, and salt and pepper. Chill. If you are chilling raita for more than an hour, stir in the onions, vegetables, and herbs just before serving.

    Frequently Asked Questions

    Can I make raita vegan?

    Yes, simply replace the yogurt with your favorite plant-based yogurt.

    Is raita spicy (hot)?

    You can certainly add either dried red chilies or minced green chilies. If you are wanting to balance out your biryani with a cooling raita then skip the chilies.

    What is the difference between raita, tzatziki, and borani?

    They are all yogurt-based sides with some sort of herb and allium component. Like many raitas, Greek tzatziki is made with cucumber and it has a thicker consistency. Borani is a Persian appetizer often with a good amount of spinach mixed in.

    Can I use low-fat yogurt?

    Yes, however, it won't be quite as rich and creamy.

    Tips and Tricks

    • Use a thick Greek-style yogurt. You can always add water at the end if needed.
    • Be sure to give your yogurt a good whisk so that the raita will be smooth.
    • If you want to add carrots or other hard vegetables, grate them finely.
    • If you add vegetables with a lot of water (cucumber), chop them and salt well. Let stand for 15 minutes to remove the water or your raita will be watery.
    • While you can certainly serve raita at room temperature, it will taste better chilled. Its rest in the refrigerator will also allow the flavors to blend together.

    Storing

    The finished raita will keep in the refrigerator for several days but depending on your add-ins it may get a bit watery. Whisk it well before serving. While I have not tried this, I have seen that it is possible to freeze raita. If you give this a try, please let me know how it goes.

    This Raita Goes with These Amazing Biryanis

    Tandoori Chicken Biryani
    This glorious Tandoori Chicken Biryani is perfect for beginners and impressive enough to WOW your family and friends. Such a beautifully fragrant combination of golden brown tandoori chicken and fluffy, aromatic rice.
    Recipe
    Tandoori chicken biryani served on a pretty plate with a flutter of fresh herbs and a side of raita.
    Spicy Chicken 65 Biryani Hyderabadi Style
    Spicy Chicken 65 biryani is a special South Indian-inspired glorious layering of irresistible chicken, basmati rice, fresh herbs, crispy onions, and a tiny drizzle of ghee. Perfect for entertaining!
    Recipe
    Spicy chicken 65 biryani cooked and ready to be served.
    Goan Chicken Biryani
    This Indian beloved chicken and rice dish is redolent of the spices of Goa. There are steps to follow but do it in two stages if you prefer. This cooking project is so worth it!
    Recipe
    The biryani has been cooked, garnished with toasted cashews, crispy brown onions, and a show of cilantro.
    Instant Pot Shrimp Biryani (Kerala-Style)
    Sweet juicy shrimp, fluffy rice, and Indian spices make for a delicious, and celebratory meal in the Instant Pot. It’s a quicker, and easier biryani, and a great way to begin your biryani adventure.  So good!
    Recipe
    Instant Pot Shrimp Biryani (Kerala-StyInstant Pot Shrimp Biryani (Kerala-Style) Shrimp biryani ready to be served in a pretty pot dressed with slices of lemon, topped with toasted cashews and raisins, and a dusting of fresh herbs.
    Easy, Enticing Chicken Biryani
    This biryani tastes so good you will not begrudge it the extra steps it takes to produce this utterly delicious dish. The rice is so fluffy and aromatic, run through with herbs and spices, and the chicken gloriously tender.
    Recipe
    Easy, Enticing Chicken Biryani served up in a large grey ceramic serving dish graced with crispy brown onions, star anise and red saffron.

    Other Biryani Sides

    • Cabbage Stir-Fry (Kerala Thoran) Served in a pretty red bowl garnished with fried curry leaves.
      Indian Cabbage Stir Fry with Coconut (Kerala-Style)
    • Cucumber Raita (Kerala Pachadi) Presented for serving in a gold-rimmed bowl and showered with a tadka of curry leaves, a dry red chili and mustard seeds.
      Cucumber Raita (Kerala Pachadi)
    • Cooling Tomato Raita - An Indian yogurt salad flavored with tomato and spices and garnished with fried curry leavesA perfect side for anything you are eating.
      Cooling Tomato Raita
    • Potato Pakora Served with three chutneys on the side.
      Potato Pakora

    Did you try this recipe? I’d love to hear about it! Please rate by clicking stars ⭐️ on the recipe card and/or let me know in the comments below. Thank you! ~Alonna

    Recipe Card 📖

    Simple raita garnished with a frilly bunch of cilantro and accompanied by sliced shallot.

    Simple 4-Ingredient Raita for Biryani

    A quick and healthy raita that goes with biryanis, pulao, and almost anything else you are serving. This 4-ingredient condiment is also yummy as a sauce, dressing, dip, or even to replace mayo.
    Print Pin Comment
    Course: Condiment, Salad
    Cuisine: Indian
    Prep Time: 5 minutes
    Cook Time: 0 minutes
    Chill: 30 minutes
    Total Time: 35 minutes
    Servings: 4
    Calories: 37kcal
    Author: Alonna

    Ingrediants

    The 4-Ingredient Basic Raita

    • 1 cup plain yogurt ~ Full fat is best, but use what you like
    • 2 tablespoons onion, shallot, scallion ~ Grated or finely chopped
    • 1/2 teaspoon lemon or lime juice ~ More to taste
    • salt and pepper ~ To taste

    Optional Garnishes

    • 1 tablepoon fresh herbs ~ Cilantro, mint, parsley, scallions, or chives coarsely chopped
    • 1 tablespoon chive blossoms ~ Torn
    • sprinkling chili flakes
    Prevent your screen from going dark

    Instructions

    • Gather the ingredients you are using. See Notes for additional options.
    • Whisk the yogurt until smooth.
    • Mix in the onion or scallion, lemon juice, and salt and pepper. Chill the raita in the refrigerator for at least 30 minutes. If you are chilling it for more than an hour, stir in the onions, vegetables, and herbs just before serving.
    • Taste to see if the flavors need balancing: a bit of sugar, acid (lime juice), and salt. You can make raita a day ahead without the herbs and veggies.

    Notes

    Notes to create your perfect cooling raita:
    • For vegan raita, use coconut yogurt.
    • If the raita is too tangy or spicy for you, just add some more yogurt and/or a pinch of sugar.
    • If you want to add cumin or coriander seeds, toast and coarsely crush them with a mortar and pestle, or a heavy pan.
    • If the raita is too thick, add a bit of water to thin it out.
    • Usually, raita is lightly salted, but salt to your taste.
    Optional flavorings:
    • Pinch of hing (asafetida)
    • Pinch of ground red chili of your choice: Kashmiri, gochugaru, Aleppo, cayenne, etc.
    • 1 to 2 teaspoon finely chopped green chili, Serrano, bell pepper, or Indian chilis
    • 1/2 teaspoon fresh grated ginger
    • 1/2 teaspoon fresh grated garlic
    • 1/2 teaspoon crushed or ground cumin seeds ~ See note above
    • 1/2 teaspoon crushed or ground coriander seeds ~ See note above
    • 1 tablespoon of oil for added richness and flavor: olive oil, mustard oil, avocado, etc.
    • Spice blends ~ a pinch to taste: garam masala, Kerala garam masala, chaat masala, etc.
    Optional fruits and vegetables:
    • Chopped tomato
    • Chopped cucumber, seeds removed
    • Chopped or raw finely grated carrot
    • Roasted eggplant
    • Cooked potatoes
    • Cooked spinach
    • Chopped mango
    • Chopped papaya
    • Chopped kiwi
    • Chopped pomegranate

    Nutrition

    Calories: 37kcal | Carbohydrates: 3g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 28mg | Potassium: 95mg | Sugar: 3g | Vitamin A: 82IU | Vitamin C: 1mg | Calcium: 74mg

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    Tried this Recipe? Pin it for Later!Mention @AlonnasIndianStove or tag #MyIndianStove!
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    Comments

    1. linda mcaleer says

      May 20, 2020 at 12:08 pm

      this is the type of sauce i use with salmon... i put horseradish in (the hot and cool), but this looks wonderful!

    2. Alonna says

      May 20, 2020 at 12:11 pm

      Hey Linda,
      Thanks for the horseradish example. The flavoring options are unlimited. Thanks for the idea!
      Alonna

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    Alonna Smith owner of My Indian Stove dot com
    Alonna Smith, Publisher (and chef!)

    As an adventurous and accomplished home cook, I am having the time of my life, cooking through the many regions of India, learning different cooking methods, and the many ways of using spices, pulses, and creating unforgettable food, if I may say so myself.

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