Burhani | Borhani is a thick, frothy, herby and spicy savory drink made with yogurt (doi | curd), cumin, ginger, mustard, green chili and mint leaves. Mustard seeds powder brings unique flavor and taste in burhani. Burhani is a perfect summer and iftar drink.
COOKING FROM A COUNTRY – BANGLADESH
It is again the time of the year where we bunch of fellow Muslim Bloggers come together and share our theme based culinary delights for the event MFBC (Muslim Food Bloggers Challenge). Allhumdulliah we are celebrating 15th month of this theme based event. The theme of the month is COOKING FROM A COUNTRY – BANGLADESH.
Upon googling, I found Bangladesh food is much similar to our Bengal food, mostly sweets & desserts like ChomChom, Rosogolla, Rosmalai, etc. Further reading about Bangladesh recipes, I found most of the spices and ingredients used in Bangladeshi Foods are similar to our Indian food. Bangladeshi cuisine has been shaped by its rich and diverse history. It incorporates a large number of cosmopolitan influences from the invaders and rulers who visited and ruled over the period of time in Bangladesh.
5 Must Try Halal Drinks
Burhani | Borhani
After learning about diverse and beautiful Bangaldeshi Cuisine, I choose to share with you this popular and flavorful yogurt-based drink Burhani | Borhani. Burhani is much like our chaas or buttermilk, helps in digestion and served usually preceding a lavish meal. An easy quick drink made by whisking yoghurt and ground spices and herbs. The addition of mustard powder gives aromatic flavor and delectable taste to this burhani. I served this cool and refreshing drink with spicy Dahiwale Aloo and Jeera Rice as you can see in the pictures.
Ingredients To Make Burhani
Curd | Yogurt – I always use fresh and homemade curd in making this recipe. Curd acts as pro biotic and the good bacteria helps to clear out the digestive system.
Mustard seeds powder – adds tangy heat and nice aroma to the drink.
Green chili – brings fiery flavor in the drink.
Cumin seeds – earthy, nutty and warm cumin seeds (jeera) will not only help in digestion but also will bring refreshing taste in the drink.
Black pepper – brings sharp, woody and piney taste to the drink.
Ginger root – adding ginger will give a nice zing to the recipe.
- 2 cups plain Yogurt/Curd, whisked
- ¼ tsp. black Mustard seeds powder
- ¼ tbsp. roasted Coriander powder
- 1 Green chilli, chopped
- 1 tsp. Cumin seeds
- ½ cup loosely packed Mint leaves
- ½ cup loosely packed Coriander leaves
- ¼ tbsp. roasted Cumin powder
- ½ tbsp. black Salt
- 1 1’inch Ginger root, minced
- ½ tsp. white Pepper powder
- ½ tbsp. Sugar
- ¾ cup Water
How to make Burhani
- First in a blender add mint leaves, coriander leaves, chopped green chili and minced ginger. Puree until smooth.
- Then add roasted coriander powder, cumin powder, mustard seeds powder, white pepper powder, sugar and black salt. Blend again by adding whisked yogurt and water. Whizz until frothy.
- Finally pour this into serving glasses and serve chilled.
- I used chilled curd and water to make this Burhani, so I served it immediately after meal.
- Last but not least add love to make this Burhani taste ‘Yummy’.
Lubna's Serving Suggestion:
Burhani is a perfect summer drink. You can served chilled burhani on any hot day.
A cool drink like burhani is best after a spicy meal.
I make a big pitcher of this to serve with spicy main course like biryani or bagara kahana.
Amount Per Serving: Calories: 245Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 36mgSodium: 1463mgCarbohydrates: 20gFiber: 1gSugar: 12gProtein: 16g