Indian
Indian - Chutneys and Sides
Lucknowi Biryani Mint Coriander Chutney
Chef's Menu Description
Fragrant aged basmati rice layered with spiced meat, saffron-infused milk, and sweet caramelised onions, sealed and slow-cooked in dum style.
Ingredients
- • 2 cups thick yogurt
- • 4 garlic cloves, minced
- • 1 tsp cumin seeds
- • 1/2 tsp red chili powder
- • 1/2 tsp salt
- • 2 tbsp chopped fresh mint
- • 1 tbsp chopped fresh coriander
Preparation Steps
1
Phase 1
Dry-roast the cumin seeds until fragrant and grind them to a fine powder.
2
Phase 2
Whisk the yogurt in a bowl until completely smooth and creamy, then stir in the salt.
3
Phase 3
Fold in the minced garlic, roasted cumin powder, and red chili powder until evenly combined.
4
Phase 4
Rest the raita in the refrigerator for at least 20 minutes for the garlic flavour to develop.
5
Phase 5
Garnish with mint and coriander and serve chilled alongside biryani or pulao.