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Originally Posted by aklemalp
This reminds me of something similar I had as a condiment for my Biryani at a Pakistan restaurant. I asked the owner what it is and he said that it was an Afghan kind sauce...didn't give me the name...
I loved it, lathering it on my biryani and walloping it down in record time...washed it down with some hard apple cider...man, that was delicious.
So maybe that's why it's connected to the pilaf also...central Asia origins
**it must be noted that I had the biryani at my house with that hard apple cider**
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i think what you are talking about is raita. borhani is made differently but the taste of them is quite similar. my guess would be raita is missing a special kind of salt(In Bangla, we call it "Bit lobon", not sure about the english term) and the proportion of yoghurt is different. Note: Bengali Biriyani in general does not use raita