Borhani (Spiced Yogurt Drink)

• 3 tsp cumin seeds
• 500 mL (2 cups) full-fat plain yoghurt
• 1 cup (200 mL) cold water
• ½ tsp fresh green chile peppers
• ½ tsp mint
• ½ tsp coriander
• ¾ tsp white mustard seeds
• ¾ tsp ground white pepper
• ½ tsp ground black pepper
• 3 tsp sugar
• ½ tsp rock salt
• ½ tsp salt

Ingredients for 6 servings (785 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Dry-roast cumin seeds by cooking them over low heat in small pan until you can smell the seasoning, about 2 minutes. Cool and grind to a powder.

   Stovetop
2. 2

   Beat yoghurt with water until it becomes smooth. Strain green chili, mint, leaf and coriander pastes with some water blend into the yoghurt. Combine all other ingredients and mix well.

3. 3

   Serve cold.