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+ servings
bowl of raita with spoon dipping into it

Raita for Biryani

Raita is a super easy and delicious side to many meals. This is an easy recipe for raita for biryani and is an integral side as part of an Indian menu.
Course Sauce, Side Dish
Cuisine Indian
Diet Gluten Free, Hindu, Vegetarian
Servings 4
Calories 90kcal
Author Shinta


  • 2 cups Yogurt See notes
  • ½ cup Cucumber Diced
  • ½ cup Tomato Diced
  • ½ cup Carrot Grated
  • 1 teaspoon Salt
  • ½ teaspoon Kala Namak
  • ½ teaspoon Roasted Cumin Powder
  • ½ teaspoon Sugar

Optional Ingredients


  • Add the yogurt to a large mixing bowl. If using Greek yogurt, dilute with a little water to thin it out.
  • Add the sugar, salt, Kala Namak, cumin powder and Kashmiri red chili powder, and chaat masala (if using). Using a whisk or a fork, beat to combine.
  • Add the veggies and mix with a fork to combine. Once mixed well, chill the raita in the fridge for at least 1 hour, and serve cold.



For the yogurt, regular full-fat yogurt works best. Optionally, you can use Greek yogurt diluted with a little water to thin it out, or use low-fat yogurt as a substitute. 


Calories: 90kcal | Carbohydrates: 9g | Protein: 5g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 654mg | Potassium: 313mg | Fiber: 1g | Sugar: 8g | Vitamin A: 3035IU | Vitamin C: 5mg | Calcium: 159mg | Iron: 1mg