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+ servings
cucumber raita in a bowl.
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5 from 2 votes

Cucumber Mint Biryani Raita

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.
Prep Time10 minutes
Cook Time5 minutes
chilling30 minutes
Total Time45 minutes
Course: Appetizer
Cuisine: Indian
Servings: 4
Calories: 39kcal
Author: Kelly Bloom
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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

Nutrition

Calories: 39kcal | Carbohydrates: 4g | Protein: 5g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.04g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 311mg | Potassium: 120mg | Fiber: 1g | Sugar: 2g | Vitamin A: 244IU | Vitamin C: 7mg | Calcium: 73mg | Iron: 0.4mg