“Borhani is a savory, spiced yogurt drink from Old Dhaka, blended from sour and sweet yogurt with mint, coriander, mustard, green chili, and black pepper, then chilled. Tangy and digestive, it is the indispensable cooling partner to kacchi biryani at every Bangladeshi wedding.”
Where it comes from
A Dhakai drink inspired by Mughal yogurt beverages, served alongside biryani and rich meats at weddings and festivals (Dhaka Tribune; Saveur).
On the plate
The first sip is startling — cool, creamy, and savory rather than sweet, with mint and coriander lifting a tart yogurt base. Mustard and black pepper give a faint warming bite, and it leaves the palate clean and refreshed. It exists to tame the richness of biryani.
How it works
Combining sour and sweet yogurt sets the acid-sugar balance, while blending and straining disperses the herbs and spices into a uniform, silky liquid. The yogurt's probiotics and the mint and cumin aid digestion, cutting the fat of accompanying meat dishes.
Variations
Sweeter dessert-style borhani; extra green chili for a spicier version; with added roasted cumin; a thicker lassi-like consistency.
On the Palate
Ingredients
Serves 6
How it's made
8 steps · Show ↓10 min active · 60 min waiting
How it's made
8 steps · Show ↓- 15 min
Whisk sour yogurt and sweet yogurt together until completely smooth.
- 25 min
Blend mint leaves, coriander, and green chili into a fine paste with a little water.
- 35 min
Toast and grind cumin, coriander seed, and black pepper into a fragrant powder.
- 43 min
Stir the herb paste and ground spices into the yogurt.
- 53 min
Add a little mustard paste, black salt, and sugar to balance tang and heat.
- 63 min
Thin to a pourable consistency with chilled water and adjust seasoning.
- 74 min
Strain the mixture through a fine sieve for a silky texture.
- 860 min
Chill thoroughly and serve cold over ice.
