Cucumber Raita (Simple Raita Recipe for Biriyani)

No South Asian meal is complete without a delicious and cooling cucumber raita including biriyani! Serve this quick, easy and refreshing cucumber raita with biryani and other Indian dishes. 

This cucumber raita is a side dish that will take your meal to the next level….

Whether you would like a refreshing side served with the flavourful biriyani you made or need a cool yogurt sauce after your spicy curry – this recipe will be perfect!

Why You'll love this cucumber raita

1. Versatile  – This coolness of the yoghurt and cucumber perfectly complements the spices and flavours of a multitude of South Asian dishes!   
2. Delicious, healthy and kid-friendly – this dish tastes delicious, refreshing and light and is made using a handful of fresh and affordable ingredients including cucumbers and carrots (a great way to hide in some veggies) 
3. Quick and easy to make – you can whip this dish up within minutes with just one bowl 
4. Customisable – this dish can be adjusted according to your taste, you can add more vegetables to this raita including bell peppers, onions, coriander (and even chilli).

What is Raita?

• Raita is a popular side dish, sauce or dip in the Indian cuisine made with curd/yoghurt, vegetables (and sometimes fruit!), seasoned with spices and/or herbs. 
• Raita is a dish you will always see on any Indian menu – usually cucumber raita is one of the most popular choices. You will also see some raita dishes with additional ingredients like carrots, coriander, onions, tomatoes and even red peppers!
• This recipe can be adapted according to your preference and also based on how flavourful you want it. 

What you'll need to make raita

• Yogurt (yoghurt): this is the base of the raita, I recommend using natural homemade yogurt. You can also use store-bought (just make sure it has no additives and is not sour or this will affect the taste of the raita).
• Cucumber: use fresh cucumber (with or without the skin), this is grated and mixed with the yogurt.
• Roasted cumin powder: I highly recommend using roasted cumin powder as the secret ingredient for a depth of flavour and incredible tasting cucumber raita.
• Salt: for seasoning.
• Optional add-ons: including turmeric, paprika and black pepper can be added for a spicier taste. You can also add fresh grated carrots, diced peppers, onions and coriander/cilantro for a more complex raita (you will need to adjust salt accordingly). Plus, coriander makes a good garnish! 

Equipment

All you need is a bowl to mix the ingredients together to make the cucumber raita and a grater to shred the cucumber.

More about the secret ingredient (roasted cumin powder)

• This recipe uses roasted cumin powder – a secret ingredient I highly recommend using to take your cucumber raita to the next level.
• This powder brings out the hearty, rich, and earthy flavours of roasted cumin seeds.
• Roasted cumin powder is made simply by dry roasting cumin seeds (then grinding them into a fine powder). 

How to Make Cucumber Raita for Biriyani (and other dishes)

1. Whisk and season the yogurt in a large bowl. You can use a whisk or fork, whisk until smooth. Add the roasted cumin powder and salt and whisk again until evenly combined.  
2. Stir in the cucumber and serve. Add the grated cucumber (and carrot if using) and gently mix. Taste and adjust salt accordingly. Optional: Garnish with coriander/cilantro and paprika or red chilli powder. Serve fresh with hot biryiani and other dishes or store in an air-tight container and refrigerate for later. Enjoy!

Tips to make the perfect raita

• Use roasted cumin powder: for a hearty, rich, and earthy flavour in this raita. We recommend making a large quantity (so easy to blend). Store any leftover roasted cumin powder in a small air-tight container and store at room temperature to use for other recipes.
• Use a grater: Grate your cucumber (with or without skin) before adding to the yoghurt for a beautiful texture in the raita.
• Add-ons: If you are adding grated carrot (for some colour, variety and nutrition) peel, top and tail the carrot before grating. 
• Use fresh yogurt: this is because with time (after a week or so) yoghurt can become tangy or sour. We would recommend tasting your yoghurt before making this recipe to ensure it is fresh tasting (and not too sour/tangy!).

How to serve cucumber raita

You can make this cucumber raita for biriyani, curry, pulao or even just to enjoy in a bowl (a great idea on a hot sunny day).

Raita can also be served chana masala, lentils, bhindi and paneer dishes, alongside Indian breads including tandoori butter naan, garlic naan, vegan roti and plain paratha. Serve with salad or onions and chillies in lemon.

Storage tips and variations

• This cucumber raita can be stored in the fridge in an airtight container for up to 3 days. 
• This raita can be modified according to taste:
  • Carrots: adds variety, colour and texture to this raita.
  • Other vegetables: tomatoes, red onions, spring onions, mixed bell peppers/capsicums add a heartier taste.
  • Spices: for a kick, add a dash of freshly ground black pepper and turmeric powder.

Indian dishes

Looking for other Indian recipes? Try these:

Fresh drinks

Check out our delicious fresh juices and smoothies to serve alongside your raita:

Cucumber Raita (Simple Raita Recipe for Biriyani)

Sonia

No South Asian meal is complete without a delicious and cooling cucumber raita including biriyani! Serve this quick, easy and refreshing cucumber raita with biryani and other Indian dishes. 

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Course Side Dish

Cuisine Indian, South Asian

Servings 4 people (2-4 depending on serving size)

Calories 83 kcal

Ingredients

  

1x2x3x

• ▢ 2 cups Yogurt plain/natural (or homemade)
• ▢ 1 cup Cucumber grated/shredded (loosely packed)
• ▢ ¼ Carrot grated/shredded (optional)
• ▢ ½ teaspoon Roasted cumin powder
• ▢ ¼ Salt or to taste
• ▢ 1 teaspoon Coriander/cilantro finely chopped, optional to garnish
• ▢ Pinch Paprika or red chilli powder optional to garnish

Instructions

 

• Whisk and season the yogurt in a large bowl until smooth. Add the roasted cumin powder and salt and whisk again until evenly combined.
• Add the grated cucumber (and carrot if using) and gently mix to combine. Taste and adjust salt accordingly. Optional: Garnish with coriander/cilantro and paprika or red chilli powder.
• Serve fresh with hot biryiani and other dishes or store in an air-tight container and refrigerate for later. Enjoy!

Notes

1. Use roasted cumin powder: for a hearty, rich, and earthy flavour in this raita. We recommend making a large quantity (so easy to blend). Store any leftover roasted cumin powder in a small air-tight container and store at room temperature to use for other recipes.
2. Use a grater: Grate your cucumber (with or without skin) before adding to the yoghurt for a beautiful texture in the raita.
3. Add-ons: If you are adding grated carrot (for some colour, variety and nutrition) peel, top and tail the carrot before grating. 
4. Use fresh yogurt: this is because with time (after a week or so) yoghurt can become tangy or sour. We would recommend tasting your yoghurt before making this recipe to ensure it is fresh tasting (and not too sour/tangy).

Nutrition

Calories: 83kcalCarbohydrates: 7gProtein: 5gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 16mgSodium: 60mgPotassium: 258mgFiber: 1gSugar: 6gVitamin A: 785IUVitamin C: 2mgCalcium: 160mgFolate: 14µgIron: 0.4mgZinc: 1mg

Tried this recipe?Let us know how it was!