This cool Cucumber Mint biryani raita is often served with spicy Indian curry dishes. This simple raita recipe features cucumber, mint, and creamy yogurt, and is refreshing and cooling with spiced biryani.
Why you will love this easy raita recipe
This recipe for biryani raita is easy to make and can be tailored with any fresh herbs you have, not just mint. You will love having it next time you're serving up Indian biryani or any spicy curry!
If you're lactose intolerant, we have a How to Make Lactose Free Yogurt recipe tutorial, which would allow you to enjoy this biryani raita recipe!
This recipe for biryani raita is easy to make, and will cool the spicy heat down from any spicy foods.
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Raita Ingredients
- Plain Yogurt
- Cucumber, peeled and grated.
- Mint, chopped - or parsley, cilantro, dill (optional choices).
- Lemon juice, fresh.
- Lemon zest
- Cumin, ground
- Garlic, grated
- Salt
- Black Pepper
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Raita For Biryani
This biryani raita recipe can be made with simply cucumber, mint, and yogurt. The addition of lemon and garlic with this creamy raita really kicks it up a notch.
Use your seasonal garden herbs to make your own varieties of this creamy, yogurt based biryani raita recipe.
Chop cucumber into a small dice
- Chop the cucumber after washing, and peeling if you prefer.
PRO TIP: If using a common or fat cucumber, cut the seed core out and discard. If using the longer Armenian or English cucumber variety, just chop it all up, as it has a much smaller and firmer seed core.
Add Cucumber & Herbs to Yogurt
- Grate the garlic clove into a small bowl with the yogurt and cucumber.
- Chop the mint into a small, rough chop, about ⅛ to ¼" bits. Discard the stems, just use the leaves.
- Add the cumin and salt.
Season Biryani Raita to Taste
- Zest and juice the lemon, removing the seeds.
- Add both to the bowl with the yogurt mixture.
- Add the salt and the pepper.
- Stir well and refrigerate to let the flavors mingle.
Serving Suggestions
Serve this refreshing raita with biryani, or your next spicy curry. It goes perfectly with our Instant Pot recipe for Chicken Dum Biryani, Chicken Tikka Masala and Sourdough Naan or Mini Pita breads.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
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Substitutions and Variations
- If you are not a fan of mint, cilantro or parsley make great a substitution or variety of Biryani raita.
- Substitute finely minced green onion instead of garlic when making this Biryani raita recipe.
Top Tips
- Remove the seed core from the cucumber and the raita will not get watery after day one.
- Biryani Raita is a healthy and nutritious type of chutney, sauce, or dip that's low in calories and fat. You can use it for any food you need a cool, creamy dip for.
- Prepare biryani raita an hour ahead of time to let flavors mingle.
- You can add other vegetables to raita, such as onions, tomatoes, or peppers for different flavor and textures.
- Try using fruit in raita, such as mangoes, berries, or melons.
- Biryani Raita can be served as a side dish, dip, or garnish.
Frequently Asked Questions
Raita is a refreshing and cooling condiment popular in Indian cuisine. It is made with yogurt, cucumber, herbs, and spices. Raita is typically served with spicy Indian food to help balance out the heat.
The basic ingredients in raita are yogurt, cucumber, herbs, and spices. There's many variations of raita, and you can add other ingredients, such as onions, tomatoes, or peppers.
No, freezing any sauce or dip with raw grated cucumber will cause the cucumber to get all runny and mushy. You can freeze everything but the cucumber, and then add fresh cucumber to defrosted yogurt & herb mixture later though.
Store raita in the refrigerator for up to 3 days. However, it is best to eat it within 2 days for the best flavor.
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📖 Recipe
Cucumber Mint Biryani Raita
Ingredients
- 1 cup plain, unflavored Yogurt (greek or regular)
- 1 cup English cucumber, diced (about 6" length)
- ½ cup minced mint leaves
- 1 clove garlic
- 1 teaspoon lemon zest
- 3 tablespoon lemon juice
- ¼ teaspoon ground cumin
- ½ tsp salt
Instructions
- Add the yogurt to a medium size mixing bowl. Chop the cucumber into a small dice. Add the cucumber to the yogurt.1 cup English cucumber, diced, 1 cup plain, unflavored Yogurt
- Grate the garlic into the bowl with yogurt. Chop the mint up fine (into ⅛ to ¼ inch mince). Add the cumin and salt.½ cup minced mint leaves, 1 clove garlic, ¼ teaspoon ground cumin, ½ teaspoon salt
- Zest the lemon and add 1 teaspoon zest to the yogurt mixture. Juice the lemon or use 3 tablespoons lemon juice and add to yogurt mixture. Stir to blend well. Refrigerate for at least 30 minutes to let flavors mingle, then serve with your curry entree.1 teaspoon lemon zest, 3 tablespoon lemon juice
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