mint raita

Mint raita recipe | Pudina raita recipe

By Swasthi on August 7, 2022, Comments, Jump to Recipe

Mint raita recipe – a yogurt based side dish to biryani and kebabs. One of the most common accompaniment to a biryani or pulao is a yogurt Raita. Since most biryani varieties are spiced, Usually Raita is made simple with yogurt as a base. Sometimes it is also flavored with mild spice powders and often with chopped veggies like onion, tomato and cucumber.

mint raita pudina raita

Mint raita is one of the most healthiest one to enjoy with a biryani since mint or pudina helps in digestion and will neutralize the effect of eating spicy and oily food.

The fresh mint leaves lend a unique flavor and taste apart from providing nutritional and health benefits as well.

There are 2 kinds of mint raita made. One goes good with biryani, pulao and the other with kebabs or any snacks especially grilled.

It is usually served with kababs in restaurants. It is also known as dahi chutney, kabab chutney or mint chutney for kebab as well.

I am sharing both the recipes in this post. You can find the second one at the end of this post.

mint raita for kabab

Mint raita recipe

Mint raita

Easy mint raita made with yogurt,spices & mint leaves. Serve this as a side with biryani, pulao and kebabs.
Pin Recipe Print Recipe

For best results follow the step-by-step photos above the recipe card

Prep Time5 minutes
Cook Time1 minute
Total Time6 minutes

Ingredients (US cup = 240ml )

  • ¾ cup mint leaves /pudina (loosely measured), fresh
  • coriander leaves few (optional)
  • ½ tsp cumin / jeera
  • ¼ to ½ tsp sugar
  • salt as needed
  • 1 ¼ cup curd or Greek yogurt, thick
  • ½ green chili small (deseeded) (optional)


  • 1 to 2 tbsp cucumber chopped
  • 1 to 2 tbsp onions chopped


  • Wash mint and coriander leaves in lot of water and drain them. Dry roast cumin and cool it. Add cumin to a blender jar and powder.
  • Add 1 tbsp of yogurt, mint, coriander, sugar, salt and chili to the jar. Blend well and mix with the rest of the yogurt.
  • If desired you can add few chopped onions or cucumber pieces. (refer notes) Serve mint raita with any pulao, biryani, tehri or with kababs.


  1. The taste of green chili may not go well for everyone, so you can skip if you don’t like the smell or heat of raw chili if you are making it for biryani.
  2. One tsp chopped onions can be used instead of green chili for biryani raita. Using both may make the dish pungent.
  3. Alternately you can soak onions for a while in water to reduce the pungency. Drain off and then chop.
  4. One tbsp. chopped cucumber can also be added for biryani raita.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Mint raita
Amount Per Serving
Calories 91
% Daily Value*
Cholesterol 6mg2%
Sodium 52mg2%
Potassium 304mg9%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 4g4%
Protein 13g26%
Vitamin A 955IU19%
Vitamin C 7.2mg9%
Calcium 192mg19%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

How to make mint raita or pudina raita

1. Dry roast cumin and powder it in a blender.

blend cumin for mint raita recipe

2. Wash pudina and coriander leaves in surplus water and drain off. Add them to the blender along with green chili, sugar, salt and one tbsp of yogurt to help in blending.

yogurt for mint raita recipe

3. Add the blended mint puree to yogurt. Whisk everything together.

whisking mint raita

Serve with any flavored rice like
veg biryani,
mushroom biryani,
Chicken biryani
Hyderabadi chicken biryani
yakhni pulao

mint raita recipe

Mint raita for kababs

mint raita dahi chutney for kebab


1 cup thick fresh curd / dahi
2 to 3 deseeded green chili
1 cup loosely measured fresh pudina / mint leaves
¼ cup coriander leaves (optional)
2 tsps chopped onion (optional)
1 small garlic clove
¼ tsp grated ginger (optional)
½ tsp roasted and powdered cumin/ jeera
½ tsp. sugar
salt as needed


1. Wash pudina and coriander in enough water. Drain them to a colander completely.
2. Dry roast jeera and cool it. Powder it in a blender jar. You can also use roasted powder and skip this step.
3. Add 1 to 2 tbsp of curd, coriander, mint, salt, sugar, ginger, garlic and green chili to the blender jar.
4. Blend them all well until smooth. Add it to curd. Stir well. Serve with kababs or Indian snacks.

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.

Follow Swasthi’s Recipes

Recipe Rating

Inline Feedbacks
View all comments

5 stars
Just perfect with a lamb biryani with lots of sides for my family and I, thank you.

5 stars
Refreshingly delicious

5 stars
i like it have try mine it good

5 stars
Dear sir i like this all foods . thanks for every thing

3 stars
thanks. All raithas in one bunch.

flavorful raitha

5 stars
delicious raita.

thaks for ur mint raita

5 stars
Dried pomegranate seeds could be added