For those biriyani connoisseurs, there is nothing like cooling it with a raita dip that offers refreshment. This recipe is courtesy of my cousin, aninda.
Total Preparation Time : 20-25 minutes
1 medium red onion
12 baby carrots
1 cup of mint leaves
3 cups of yogurt
1 tablespoon of sour cream
1 tea spoon of roasted cumin powder
Salt and Red Chilli Powder to taste
Few leaves of cilantro and mint for garnish
Vegetable Preparation (10-15 min)
Use a shredder to make long length shreds of the cucumber and carrots.
Use a knife to cut thin slices of red onion and finely chop the mint.
Raita Preparation (5-10 min)
Pour yogurt in a mixing bowl and toss in the shredded/chopped vegetables/herbs to the yogurt. Stir in the sour cream till you get a smooth consistency. Add the lemon juice and salt and chilli powder and give it a final stir till it looks uniform.
Garnish with cilantro and mint leaves.