It is traditional sweet pulao, prepared traditionally in Gujarati households with Basmati rice and Chana dal.
About Author Pallavi Vakil
Pallavi Vakil has travelled several paths in her 69 years. She has worked in a bank, taught at pre-school, written articles and short stories for magazines. During all this time, however, she always made time to cook for family and friends. All of whom loved and appreciated her food..
About three years ago she hosted her first pop-up Thali at home. It was a success and the word spread. Soon she began cooking her signature dishes to order – Shrikhand, Puran Poli, even simple Gujarati Shaak or vegetables. Pallavi now even caters to small parties from her home kitchen.
Her recipes and style of cooking are inspired by her mother and mother-in-law. Her food is made with a lot of love & heart.
Recipe contributed by
Pallavi Vakil
Ingredients
• 1 cup Basmati Rice
• 1/2 cup Chana Dal
• 11/2 cups Sugar
• Saffron,
• Cardamom Powder,
• Raisins,
• Almonds
• 4 tablespoon Ghee
• Cloves and Cinnamon
Instructions
• Wash the Rice.
• Drain the water and dry it on a cloth.
• Soak Chana Dal for 2-3 hours.
• Heat 2 tablespoons Ghee in a pan add 2 Cloves and a piece of Cinnamon.
• Roast the Rice and Chana Dal
• Add enough warm water for the Rice to cook.
• Add Saffron and Raisins Cook the Rice & Chana Dal.
• Spread Sugar on the cooked Rice Cover and cook.
• When the Sugar starts dissolving, gently stir it in.
• Put the vessel containing rice on a tava and leave the flame on till a syrup is formed.
• Then add the remaining 2 tablespoons of Ghee and Cardamom.
• Garnish with slivered Almonds Serve hot.
Biranj recipe
Ingredients
Ingredients
- 1 cup Basmati Rice
- 1/2 cup Chana Dal
- 11/2 cups Sugar
- Saffron
- Cardamom Powder
- Raisins
- Almonds
- 4 tablespoon Ghee
- Cloves and Cinnamon
Instructions
Instructions
-
Wash the Rice.
-
Drain the water and dry it on a cloth.
-
Soak Chana Dal for 2-3 hours.
-
Heat 2 tablespoons Ghee in a pan add 2 Cloves and a piece of Cinnamon.
-
Roast the Rice and Chana Dal
-
Add enough warm water for the Rice to cook.
-
Add Saffron and Raisins Cook the Rice & Chana Dal.
-
Spread Sugar on the cooked Rice Cover and cook.
-
When the Sugar starts dissolving, gently stir it in.
-
Put the vessel containing rice on a tava and leave the flame on till a syrup is formed.
-
Then add the remaining 2 tablespoons of Ghee and Cardamom.
-
Garnish with slivered Almonds Serve hot.
