📝 About This Recipe
A crown jewel of Bengali wedding feasts, Borhani is a sophisticated, savory yogurt drink that perfectly balances heat, tang, and herbal freshness. This traditional digestive aid is infused with a complex blend of mustard, black salt, and fresh mint, creating a creamy yet invigorating elixir. It is the quintessential companion to rich biryanis and polaos, designed to cleanse the palate and soothe the soul.
🥗 Ingredients
The Yogurt Base
- 4 cups Plain Full-Fat Yogurt (chilled and whisked until smooth)
- 1/2 cup Cold Water (adjust for desired consistency)
- 1.5 tablespoons Sugar (to balance the acidity)
Fresh Aromatics
- 1/2 cup Fresh Mint Leaves (tightly packed, stems removed)
- 1/4 cup Fresh Coriander (Cilantro) (leaves and tender stems)
- 2-3 pieces Green Chilies (deseeded for less heat)
The Spice Blend
- 1 tablespoon Yellow Mustard Seeds (soaked in water for 15 minutes)
- 1.5 teaspoons Black Salt (Kala Namak) (essential for the authentic sulfurous tang)
- 1 teaspoon Roasted Cumin Powder (freshly toasted for best aroma)
- 1/2 teaspoon White Pepper Powder (for a subtle, sharp heat)
- 1/2 teaspoon Ginger Paste (freshly grated)
- 1/4 teaspoon Black Pepper Powder (coarsely ground)
- 1/2 teaspoon Salt (or to taste)
For Garnish
- 4 pieces Mint Sprigs (fresh for decoration)
- 1 pinch Roasted Cumin Powder (for dusting on top)
👨🍳 Instructions
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1
Begin by soaking the yellow mustard seeds in two tablespoons of water for 15-20 minutes to soften them, which ensures a smoother paste.
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2
In a high-speed blender, combine the soaked mustard seeds (with their soaking water), fresh mint leaves, coriander, and green chilies.
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3
Add the ginger paste and a splash of the yogurt to the blender to help the blades move, then pulse until you achieve a very fine, vibrant green paste.
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4
Place a fine-mesh sieve over a large mixing bowl and pour the green herb paste through it, using a spoon to press out all the flavorful liquid while discarding the fibrous solids.
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5
In the large bowl containing the herb liquid, add the 4 cups of chilled yogurt.
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6
Add the sugar, black salt (Kala Namak), roasted cumin powder, white pepper, black pepper, and regular salt to the yogurt mixture.
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7
Using a traditional wooden whisk (mathani) or a wire whisk, blend the mixture vigorously until the sugar is completely dissolved and the yogurt is frothy.
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8
Gradually add the 1/2 cup of cold water while whisking to reach a pourable, yet thick and creamy consistency.
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9
Taste the Borhani; it should be a complex dance of salty, spicy, and slightly sweet. Adjust the black salt or sugar if necessary.
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10
Transfer the Borhani into a glass pitcher and refrigerate for at least 1-2 hours. This resting period allows the spices to infuse deeply into the dairy.
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11
Before serving, give the drink another quick whisk as the spices may have settled at the bottom.
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12
Pour into chilled glasses, garnish with a fresh mint sprig and a tiny dusting of roasted cumin powder, and serve immediately.
💡 Chef's Tips
Always use fresh, full-fat yogurt for the creamiest texture; low-fat versions will lack the necessary body. Do not skip the black salt (Kala Namak), as its unique volcanic aroma is what defines the authentic Borhani flavor. If you prefer a perfectly silky drink, strain the entire mixture through a cheesecloth before chilling. For an extra kick, you can increase the number of green chilies, but ensure they are blended very finely to avoid chunks. To make your own roasted cumin powder, toast whole seeds in a dry pan until fragrant and dark, then grind immediately.
🍽️ Serving Suggestions
Serve chilled in tall glasses alongside a rich Mutton Biryani or Chicken Tehari. Pairs beautifully with spicy Shami Kebabs or Shikampuri Kebabs as a refreshing counterpoint. Enjoy as a standalone digestive drink after a heavy festive meal. Serve in small clay cups (bhar) for a rustic, traditional aesthetic at dinner parties. Accompany with a side of crunchy onion laccha salad and lemon wedges.