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.
Bengan Bharta Raita is one of the famous home cooking recipe of Pakistan. My grandma makes the best….. Try it with besan ki roti in summer and I am sure you are going to love it. It tastes a bit like Babaganouge (Lebanese dip) but without lemon and Tahini………
- 1 aubergine/ eggplant (large size)
- 1 red onion chopped
- 1 tomato chopped
- ½ kg full cream yogurt
- 1 small green chilli
- A handful of fresh coriander
- A handful of fresh mint leaves
- Some salt to season
-In a mortar and pestle, crush green chilli, coriander and mint. Add yogurt and mix. Season with some salt.
-Grill aubergine on naked fire until its skin starts blistering and it gets extra soft and watery from inside. (use tongs to change sides)
-Remove from flame and put it on a plate. Now holding one side with tongs start scraping the burnt skin with a sharp knife. Take off all the skin.
-Mash the pulp in mortar and pestle and add it to the raita we made.
-Add chopped onion and tomatoes and mix. Refrigerate for 1 hr before serving.
Dhaniya Raita is the most popular condiment in Pakistani condiment menu. You can have it with anything; BBQ, Biryani, Pulao, Paratha, anything!
- A bunch of fresh green coriander
- 1 kg fresh natural style yogurt
- Some salt
- 1 green chilli
Take a good quality marble mortar and pestle and crush coriander and green chilli to fine paste. Now add salt and mix. Stir in yogurt. Pour the whole mixture in a gravy boat or any other bowl. Garnish with some coriander leaves and serve as a condiment.