ReceptnaptárBorhani (spiced yogurt drink)
Borhani is the spiced yoghurt drink that is a fixture at Bangladeshi weddings and feasts, served alongside rich biryani to aid digestion. It is tangy, salty, minty, peppery and slightly hot, and it cools.
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Method
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- Toast the cumin and mustard seeds in a dry pan over low heat for 1–2 minutes until fragrant; cool and grind to a powder in a mortar or spice grinder.
- Blend the mint, coriander and chilli with 2 tbsp water into a smooth paste.
- Whisk or blend the yoghurt with the water until smooth.
- Add the herb paste, the ground spices, both peppers, the sugar and both salts.
- Mix well and chill for at least 30 minutes so the flavours come together.
- Serve ice-cold, decorated with mint leaves.
Source: Wikibooks Cookbook – Borhani (Spiced Yogurt Drink) (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- Grind the spices after toasting so their aroma is at its fullest.
- Resting lets the flavours come together.
- Best cold; with ice cubes it is even more refreshing.
- Keeps in the fridge for 2 days; shake before serving.
Frequently asked questions
What is kala namak?
Black salt; it has a distinctly sulphurous, egg-like flavour and is sold in Indian shops.
When is it traditionally drunk?
Alongside heavy, rich dishes (biryani, roast meats).
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