Raita is an Indian condiment made from spices, legumes, and a variety of vegetables. It is used to match and traditionally supply a cooling accompaniment to Indian curries, a hot biryani, and a range of different dishes.
The brief variation of an onion raita recipe is as follows:
1) Finely slice a quarter onion (the thinner the better… the chopped onions must be translucent and look like they have been shaved off the onion), to make biryani you can click Easy and Flavorful Chicken Biryani – Rice Cooker Style -Brunch-n-Bites.
2) Cut a serrano chili at half length-wise,
3) combine the chopped onions and green chili using a pint-sized jar of your favorite yogurt (I’d like to use a natural Greek yogurt, but any yummy plain yogurt will do the trick; non-fat yogurt can also be nice), and
4) Add salt as necessary.
Why is onion raita such a great match to biryani?
The thinly sliced onions supply a small snack (both in warmth and feel) which compliments the warmth from a biryani while allowing the oats to cool the mouth and calm any excess spiciness in the biryani.
Raita that centers round cucumber gives a wonderful snack in regards to feel, but it provokes the little warmth given off from the thinly chopped raw onion; farther, cucumbers are simply much too gentle to stand beside the spiciness out of a biryani.
Mutton biryani specifically includes a richness and degree of spice which needs a stronger less fragile raita, and it is why onion raita excels. So make at your home and enjoy eating delicious biryani.