Raita

Ingredients

• 1 1/2 cups nonfat Greek yogurt
• 1 medium cucumber, peeled and grated or finely diced
• 2 tablespoons fresh mint, chopped (or cilantro)
• 0.5 teaspoons ground cumin
• 0.3 teaspoons salt
• 1 pinch cayenne pepper (optional)
• 1 teaspoons lemon juice

Directions

• Prep the cucumber: Peel and grate or finely dice 1 medium cucumber, peeled and grated or finely diced. If grating, squeeze out excess water with a clean towel or your hands — this keeps the raita from getting watery.
• Mix everything together: In a bowl, combine 360 grams nonfat Greek yogurt, the drained cucumber, 2 tablespoons fresh mint, chopped (or cilantro), 0.5 teaspoons ground cumin, 0.3 teaspoons salt, 1 pinch cayenne pepper (optional), and 1 teaspoons lemon juice. Stir until evenly combined.
• Chill: Cover and refrigerate for at least 15 minutes to let the flavors meld. Tastes even better after 30 minutes.
• Serve: Give it a stir, taste for salt, and serve cold alongside your biryani.