Salad Raita is a Pakistani home condiment served with Biryani, Pulao or any other spicy rice or spicy dish. I like it with Pulao and Shaami Kabab or Biryani. This time whenever you make Biryani, try this and don’t forget to leave a comment below 😉
- 1 tbspn chopped coriander leaves
- 1 tbspn chopped mint leaves
- 1 tspn chopped green chillies
- Some chaat masala
- 2 cups thick natural yogurt
- ¼ cup water
- 1 cucumber with skin cut into small cubes
- 1 red onion cut into small cubes
- 1 tomato deseeded and cut into small cubes
- Some salt
-Whip yogurt with a fork and add water if you are using very thick yogurt.
-Adjust salt to taste.
-Add coriander, mint and green chillies and mix.
-Now add all other vegetables and stir.
-Dish out and dust with some chaat masala.
-Chill and serve with Biryani, Pulao or any roast meat.
- 2 porterhouse steaks (ask your butcher for steaks with a layer of fat on the side)
- ¼ cup lemon juice
- 2 tbspns olive oil
- Some salt
- 1 tspn red chilli flakes
- 1 tspn butter
-Mix all the ingredients given for marination in a bowl. Place the steak meat on a shallow plate and pour over this mixture all over. Leave it for 30 minutes and flip the sides of the steak.
-Leave for 30 minutes on the other side.
-Heat your BBQ to 180 degrees, if you don’t have a temperature controlled BBQ grill then heat it 15 minutes prior to grilling on medium heat.
-Place your steaks on the hot plate of your grill and cook for 15 minutes per side with the BBQ lid closed.
-Then 2 minutes per side on the grill part to give grilled texture.
-Take it out onto a plate and put some butter on top. Serve hot with grilled asparagus, mushrooms, pepper and potato mash.