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Biranj recipe
It is traditional sweet pulao, prepared traditionally in Gujarati households with Basmati rice and Chana dal.
Prep Time 3 hours
Cook Time 30 minutes
Total Time 3 hours 30 minutes
Servings 2 persons
Author 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.
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Heat 2 tablespoons Ghee in a pan add 2 Cloves and a piece of Cinnamon.
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Roast the Rice and Chana Dal
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Add enough warm water for the Rice to cook.
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Add Saffron and Raisins Cook the Rice & Chana Dal.
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Spread Sugar on the cooked Rice Cover and cook.
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When the Sugar starts dissolving, gently stir it in.
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Put the vessel containing rice on a tava and leave the flame on till a syrup is formed.
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Then add the remaining 2 tablespoons of Ghee and Cardamom.
-
Garnish with slivered Almonds Serve hot.