Bangladeshi recipe
How to make Borhani
বোরহানি
Dhaka and Chittagong
A savoury, spicy yoghurt drink with mint, coriander, green chilli, mustard seed and black salt. It is served after heavy meals such as kacchi biryani at weddings and during Ramadan to help digestion.
Ingredients
- 500 g plain yoghurt, chilled (use pasteurised yoghurt, as sold in shops)
- 300 ml cold water
- A large handful of fresh mint leaves and a handful of coriander
- 1 green chilli (or less, to taste)
- 1 teaspoon ground roasted cumin
- ½ teaspoon ground mustard seed
- ½ teaspoon black salt (kala namak) or ordinary salt
- 1 to 2 teaspoons sugar
Method
- Blend the mint, coriander and green chilli with a splash of the water to a smooth green paste.
- Add the yoghurt, the rest of the water, cumin, mustard, black salt and sugar and blend again until frothy.
- Taste and adjust the salt and sugar. Strain if you prefer it smooth.
- Chill and serve in glasses, sprinkled with a pinch of cumin, alongside or after a rich rice dish.
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