Quick & Simple Mint-Cucumber Raita

This week I decided to make a delicious Chicken Biryani, which I couldn’t serve without a side of delicious, cooling, raita! I have attempted raita, and its cousin tzatziki, in the past–but just couldn’t seem to get them as thick and creamy and flavorful as I would have liked. This time, I decided to use the highest quality greek yoghurt that I could find, so the base of the sauce was instantly as thick and creamy as possible, then drained every last bit of water from the cucumbers I could so the sauce would stay like that, and not thin out. Not only was this raita finally the perfect texture I had been looking for–but the seasonings, spices and added mint were the perfect blend of flavors. It was delicious served alongside the Biryani–but would also be a delicious¬†accompaniment¬†for any spicy curry, chicken tikka masala, or stuffed naan. What are some things that you like to serve with a raita?

1 english cucumber, peeled and cut into chunks
2 cups high quality greek yoghurt {like chobani}
3 cloves garlic, minced finely
1 bunch mint leaves
salt & pepper
1 tsp cumin
1 pinch cayenne {1/4 tsp}
1 tsp fresh lemon juice

In the bowl of an electric food processor, chop the cucumber very finely. Wring out the cucumber in a dish cloth, or cheese cloth, to rid of as much excess water as possible. Add to a mixing bowl. Add the mint to the food processor, and chop until extremely fine, then add to the mixing bowl. Stir in the yoghurt, salt, pepper, cumin and red pepper. taste and adjust seasonings, and garnish with mint and additional red pepper if desired.
r6 r1 r2 r3
<3 Sarah