Drinks

Borhani (Bangladeshi Spiced Yogurt Drink)

Name: Borhani (Bangladeshi Spiced Yogurt Drink)
Prep time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Bangladeshi
Ingredients: 1 tbsp yellow mustard seeds; 3 tbsp water, for soaking and grinding; 500 g plain yogurt, well whisked; small handful mint leaves; small handful coriander leaves; 2 green chilies, roughly chopped; 1/2 tsp ginger, grated; 1 tsp roasted cumin powder; 1/2 tsp black salt; 1/4 tsp white pepper, or black pepper powder; 1 tsp sugar, optional, just enough to balance; salt to taste; 250 ml chilled water, to thin

A tangy, mustard-spiked yogurt drink that's inseparable from Kacchi Biryani in Old Dhaka.

Vegetarian Gluten-Free Nut-Free

Glass of pale, creamy Borhani, a spiced Bangladeshi yogurt drink — Silky and thin with no visible flecks -- straining twice is what gets it there.

Prep15 min

Cook--

Total45 min

Servings 4 servings

DifficultyMedium

A savory, spiced yogurt drink built on strained mustard water, mint, and roasted cumin -- the traditional companion to Kacchi Biryani at Old Dhaka weddings and feasts, and nothing like a sweet dessert lassi.

Ingredients

For the mustard water

1 tbsp yellow mustard seeds
3 tbsp water, for soaking and grinding

For the yogurt base

500 g plain yogurt, well whisked
small handful mint leaves
small handful coriander leaves
2 green chilies, roughly chopped
1/2 tsp ginger, grated
1 tsp roasted cumin powder
1/2 tsp black salt
1/4 tsp white pepper, or black pepper powder
1 tsp sugar, optional, just enough to balance
salt to taste
250 ml chilled water, to thin

Instructions

Soak the mustard seeds in the water for 20 minutes, then grind to a smooth paste and press it through a fine sieve or muslin cloth, discarding the solids, to get a small amount of sharp mustard water. 20 min
This strained mustard water, not whole ground mustard, is the traditional base flavor of Borhani -- straining removes the bitterness and grit, leaving just the pungent heat behind.
In a blender, combine the yogurt, mint, coriander, green chilies, ginger, roasted cumin powder, black salt, white pepper, sugar, and the mustard water. Blend until completely smooth.
Thin with the chilled water to a thin, pourable consistency and blend again briefly.
Pass the entire mixture through a fine sieve into a pitcher, pressing on the solids to extract all the liquid, and discard what's left behind.
Straining twice is what gives Borhani its signature silky, uniform texture -- there should be no visible flecks of herb or seed, unlike a lassi.
Taste and adjust the salt, sugar, and mustard heat -- it should taste tangy, savory, and sharp rather than sweet.
Chill for at least 30 minutes and serve ice-cold. 30 min

Notes

Borhani is a savory, spiced drink meant to cut through the richness of biryani, not a sweet dessert lassi -- keep the sugar minimal.
In Old Dhaka, Borhani has been served alongside Kacchi Biryani at weddings and feasts for generations; the two are rarely served apart.
Add the mustard water in small amounts and taste as you go -- too much turns bitter and overwhelms the other spices.

Nutrition Facts

Per serving (1 glass (about 200ml)) -- estimated, not lab-tested.
Nutrient	Amount
Calories	90 kcal
Total Fat	4 g
Saturated Fat	2.5 g
Carbohydrates	8 g
Fiber	0.5 g
Sugar	6 g
Protein	4 g
Sodium	340 mg
Cholesterol	12 mg
Values are estimates based on standard ingredient data, not laboratory analysis.

Photo: DarkSpartan, CC BY-SA 4.0. Cropped to 3:2 and re-encoded as WebP/JPEG for web delivery.