Cucumber Raita

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A simple cucumber raita: cool yogurt with grated cucumber, toasted cumin and fresh mint. Ready in minutes and a classic side for biryani.

By The JollyRoses Kitchen · Updated September 25, 2026

Prep: 10 min
Cook: 2 min
Total: 27 min
Serves: 6

Vegetarian Easy Side Dish Includes 15 min hands-off

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Photo: micheile henderson on Unsplash · photo shows a similar dish

Raita is a seasoned yogurt side served across India, and cucumber raita is a popular partner for biryani. Cool, lightly salted yogurt with grated cucumber, toasted cumin and mint balances the warmth and richness of spiced rice.

It takes about 10 minutes to make, and a short rest in the fridge lets the cumin and mint flavor the yogurt.

Why this recipe works

Squeezing the grated cucumber keeps the raita thick and creamy instead of watery.
Cumin seeds toasted and ground fresh give a nutty, smoky aroma that pre-ground cumin lacks.
Whisking the yogurt first gives a smooth, pourable texture without any lumps.

Cucumber Raita recipe

By The JollyRoses Kitchen · 27 min total · Easy

Ingredients

Servings 6

2 cups plain whole-milk yogurt, chilled
1 cup grated cucumber, from about ½ English cucumber, squeezed to remove excess water
1 tsp cumin seeds
½ tsp kosher salt, or to taste
2 tbsp mint leaves, finely chopped
1 tbsp cilantro leaves, finely chopped
1 green chili, finely chopped (optional)
1 pinch Kashmiri red chili powder or paprika, for garnish (optional)
1 tbsp cold water or milk, only if needed to thin (optional)

Equipment

Box grater
Mixing bowl
Whisk
Small dry skillet
Mortar and pestle or spice grinder

Instructions

Toast and grind the cumin

Toast the cumin seeds in a small dry skillet over medium heat, shaking the pan, until a shade darker and fragrant, 1–2 minutes. Tip onto a plate to cool, then crush to a coarse powder with a mortar and pestle or spice grinder.
Prepare the cucumber

Grate the cucumber on the large holes of a box grater (no need to peel an English cucumber). Squeeze it firmly by the handful over the sink to remove excess liquid.
Whisk the yogurt

Whisk the yogurt in a mixing bowl until smooth. If it is very thick, whisk in a tablespoon of cold water or milk until it is creamy but still spoonable.
Mix

Stir in the squeezed cucumber, most of the ground cumin, the salt, mint, cilantro and green chili (if using). Taste and adjust the salt.
Chill and serve

Cover and refrigerate for at least 15 minutes so the flavors come together. Just before serving, stir once and sprinkle with the remaining cumin and a pinch of chili powder.

Tips for the best cucumber raita

Squeeze the cucumber well. Unsqueezed cucumber releases water as it sits and thins the raita.
Salt close to serving if you are making it well ahead, since salt draws more water from the cucumber.
Use whole-milk yogurt for the creamiest texture; if using Greek yogurt, thin it with a few tablespoons of cold water.
For onion raita, swap the cucumber for ½ cup very finely chopped red onion; for tomato raita, use 1 seeded, finely chopped tomato; or combine cucumber, onion and tomato.
For boondi raita, soak ½ cup plain boondi (small fried chickpea-flour pearls) in warm water for 2 minutes, squeeze gently and stir in just before serving.

Substitutions

Whole-milk yogurtGreek yogurt thinned with 3–4 tablespoons cold water, or unsweetened plain plant-based yogurt for a dairy-free raita.

English cucumberRegular cucumber, peeled and seeded before grating.

Toasted cumin seeds¾ teaspoon ground cumin, briefly warmed in a dry pan.

MintMore cilantro, or a small pinch of dried mint.

Storing and reheating

Refrigerate in a covered container (don't leave it out for more than 2 hours) and eat within 2 days. The cucumber releases a little liquid as it sits; stir it back in or pour it off before serving. Do not freeze.

What to serve with cucumber raita

Chicken Biryani
Hyderabadi Chicken Biryani
Vegetable Biryani
Lucknowi Dum Biryani
Pulao and other spiced rice dishes
Grilled or tandoori-style meats
Parathas and other flatbreads

Frequently asked questions

What is raita made of?

Raita is plain yogurt seasoned with salt and usually roasted cumin, mixed with a vegetable, fruit or boondi. Cucumber, onion and tomato are the most common additions, along with fresh mint or cilantro.

Why is raita served with biryani?

Cool, tangy yogurt balances the spice and richness of biryani. Many people spoon a little over each serving of rice.

How do I keep raita from getting watery?

Squeeze the grated cucumber well before mixing it in, use whole-milk yogurt, and add salt close to serving time if you are making it more than a few hours ahead.

What are the different types of raita?

Popular versions include cucumber raita, onion raita, tomato raita, mixed vegetable raita with cucumber, onion and tomato, and boondi raita made with small fried chickpea-flour pearls.

How long does raita last in the fridge?

Cucumber raita keeps for up to 2 days covered in the fridge. It is best on the first day, before the cucumber softens.