Drinks
Borhani
Ingredients
- - 500 g (2 cups) plain yogurt, whisked smooth
- - 250 ml (1 cup) cold water
- - 1 tsp mustard seeds, soaked and ground into paste
- - 1 tbsp fresh mint leaves, finely chopped
- - 1 tbsp fresh coriander, finely chopped
- - 1 green chilli, finely chopped
- - 1/2 tsp roasted cumin powder
- - 1/2 tsp black salt (kala namak)
- - 1/2 tsp regular salt
- - 2 tsp sugar
- - Ice cubes, for serving
Method
- Combine the yogurt and cold water in a blender and blend until smooth.
- Add the mustard paste, mint, coriander, green chilli, roasted cumin powder, black salt, regular salt and sugar.
- Blend again until fully combined and frothy.
- Pass the mixture through a fine sieve to remove any fibrous bits from the mint and coriander, if desired.
- Chill for at least 1 hour before serving.
- Serve cold over ice, garnished with a mint leaf.
Introduction: Borhani is a tangy, spiced yogurt drink traditionally served at the end of a rich Bangladeshi wedding or Eid feast, believed to aid digestion after a heavy meal of biryani or polao.
Cultural Background: Borhani is a tangy, spiced yogurt drink traditionally served at the end of a rich Bangladeshi wedding or Eid feast, believed to aid digestion after a heavy meal of biryani or polao. Its distinctive blend of mustard, mint and black salt makes it instantly recognisable at any Bangladeshi celebration.
Tips: Straining the mixture gives a smoother, more refined drink suitable for formal occasions.
Variations: Some versions add a touch of raisins soaked in water, blended in for natural sweetness and depth.
Vegetarian/Vegan: Contains dairy and is vegetarian, not vegan; a cashew-yogurt alternative can approximate a vegan version.
Storage: Refrigerate in a sealed jug for up to 2 days; stir well before serving as it may separate.
Reheating: Not applicable; this drink is always served chilled.
Nutrition: Per serving (approx.): 90 kcal, 5 g protein, 3 g fat, 10 g carbohydrates, 0 g fibre
FAQs:
Q: – Is borhani spicy?
A: It has a very mild kick from the mustard and green chilli, not a fiery heat.
Q: – What is black salt?
A: It is a mineral salt with a distinct sulphurous aroma, widely used in South Asian cooking.