Onion Raita Recipe | Side Dish for Biryani Pulao
Easy Onion Raita recipe for Biryani Pulao. Made with 5 ingredients, this pyaaz raita is an easy Indian condiment, side or accompaniment ready in 15 mins. Serve as dip with starters or appetizers like Kebabs and Cutlets
Servings 3 people
Ingredients
- 2 cups Curd, Yogurt or Dahi use fresh curd
- 2 Onions medium size, sliced or cut as half moons
- 1 Green chillies finely chopped
- Finely chopped cilantro or coriander
- Salt to taste
Instructions
- Whisk the curd or yogurt with some salt.
- Add the sliced onions, chopped green chilies and cilantro or coriander leaves.
- Mix Well and serve immediately.
Notes
- Curd or Fresh Thick Yogurt - Should be chilled, fresh and thick. Since onions tend to release some moisture after it's added to the curd, ensure the yogurt is not diluted with water. I have used home made yogurt. You can use store bought Greek Yogurt or any Vegan curd of your choice.
- Onions - Use any variety you like or easily available in your pantry. We prefer the red ones. You can also use shallots or madras onions (also known as pearl onions) for this recipe.
- Green Chilies - If you don't prefer heat, de-seed the green chili pepper before finely chopping them.
- This Raita is best consumed fresh. Leftovers can be stored for a day (under refrigeration). It tends to release a lot of moisture as it sits. Add extra thick curd or yogurt, if you feel the raita appears diluted.