Shamimi Mustafa's Borhani

    Borhani is a spicy yoghurt drink served with rich traditional dishes such as pulao, kacchi biryani and curries. It is served on special occasions, such as weddings or big parties.


    Dhaka, Bangladesh
    6 people made this


    • 2 tablespoons of mustard powder
    • Salt as needed
    • 1 tablespoon of black salt
    • 1 teaspoon of mint leaf paste
    • 1 teaspoon of green chili paste
    • 3 tablespoons of sugar
    • 2 teaspoons of toasted cumin seeds that have been grinded into a powder
    • 1 teaspoon of white pepper powder
    • 2 cups of water
    • 4 tablespoons of tamarind extract
    • 1-2 kg of Greek yoghurt (depends on your preference of sourness)


    1. Mix mustard powder, salt, black salt, mint leaf paste, green chili paste, sugar, toasted cumin powder and white pepper powder with 2 cups of water
    2. Pour this mixture through a muslin sieve and collect the filtrated juice in a jug.
    3. Allow the drink to chill in the fridge for an hour or so.
    4. Mix the tamarind extract and yoghurt with the drink and stir well. Make sure that you taste the yoghurt for its level of sourness. If you want the borhani to have a high level of soruness, add all of the yoghurt, if you want less, you can add less yoghurt. It is completely up to you-but do make sure that the drink is thick and not too fluid.
    5. Serve!

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