Borhani (Spiced Yogurt Drink)

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Introduction

Borhani is a cooling, spiced yogurt drink from South Asia that balances tangy yogurt with toasted cumin, fresh herbs, and a gentle heat from green chiles. The cumin seeds are dry-roasted to deepen their flavor before being ground into the drink, giving it a warm, aromatic base that contrasts with the cold serve. This is a refreshing side to rich, spiced meals and takes about 15 minutes to prepare.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 2 minutes
• Total Time: 17 minutes
• Servings: 6

Ingredients

• 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

Instructions

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.
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. Serve cold.

Variations

Increase the heat: Add a second green chile or a pinch of cayenne pepper if you prefer a sharper spice kick.

Switch the herbs: Replace mint with fresh cilantro or parsley for a different herbaceous note while keeping the same refreshing character.

Add ginger: Include ¼ tsp of fresh ginger paste alongside the chile and mint for warmth and digestive benefit.

Make it thicker: Use Greek yogurt in place of plain yogurt for a creamier, more substantial drink.

Adjust sweetness: Reduce sugar to 2 tsp if serving alongside already-sweet dishes, or increase to 4 tsp if you prefer a noticeably sweeter balance.

Tips for Success

Toast the cumin fully: The 2-minute roast transforms raw cumin from flat to fragrant. Stop when the aroma becomes obvious—over-roasting will make it bitter.

Strain the herb pastes: This step removes fibrous bits and prevents grittiness. Push the paste through a fine sieve with the back of a spoon to extract maximum flavor into the yogurt.

Beat the yogurt first: Mixing yogurt and water thoroughly before adding other ingredients prevents lumps and ensures an even, smooth texture throughout the drink.

Chill before serving: Make this ahead and refrigerate for at least 30 minutes so the spices fully infuse and the drink tastes its best when cold.

Taste and adjust salt: The combination of rock salt and regular salt gives complexity, but yogurt brands vary in saltiness. Taste before serving and add a pinch more if needed.

Storage and Reheating

FAQ

Can I make this without a grinder for the cumin seeds?

Yes. Crush the cooled roasted seeds as finely as possible with the back of a spoon or in a mortar and pestle, even if some small pieces remain. The flavor will still come through.

What if I don’t have rock salt?

Use an equal amount of regular table salt or sea salt instead. Rock salt has a slightly milder, less harsh flavor, but table salt works fine—just taste the drink before serving and adjust if it tastes too salty.

Can I use Greek yogurt instead of plain yogurt?

Yes, and it will make the drink thicker and creamier. You may need to add an extra 2–3 tablespoons of water to reach a drinkable consistency, since Greek yogurt is much denser than plain yogurt.

How do I make the herb and chile pastes?

Blend the fresh green chiles, mint, and coriander leaves with a small amount of water (about 2–3 tablespoons) in a food processor or blender until completely smooth. If you don’t have a blender, chop them very finely and mash them together with a mortar and pestle, then mix with water to loosen into a paste.