Dessert/Mithai

Biranj-a festive sweet rice

The various regional cuisines of India have one or the other way of preparing sweet pulao just like we have many regional versions of Kheer. Biranj is the Gujarati approach to the sweet rice preparation. During the bygone days when festive sweets were made using simple and easily available ingredients grains like wheat, rice, millets were usually used as a base to create the mithai. In Gujarat the regular sweets are very basic and make use of ghee, wheat and jaggery. The ingredients do not shout for attention and the method of preparing was also very simple. Lapsi and Kansaar are the perfect examples of this simple approach we had to our sweets. The ones that used rice was Dhoodh Paak and not so known Biranj. There still exists a tradition of making  ghau ni sev or wheat vermicelli/noodles that is usually cooked in sugar and ghee. Making the wheat vermicelli at home was an annual ritual, they were hand rolled and  sun-dried and stored to last an entire year. The times of making them at home are long gone with most of us buying it ready made.

Biranj is made two ways, one using rice and another using wheat vermicelli which is known as Sev Biranj. The rice Biranj is made with good quality long grained rice, chana dal and loads of dried fruits. The key is to cooke the rice and dal but not allow them to get mushy, the grain has be be fluffed up and separate. The saffron lends the dish  beautiful sunny yellow color and elevates it from simple to festive dish. Biranj was usually prepared to mark new beginnings or on festivals. Biranj is enjoyed as part of the main meal, as it is with most  Gujarati sweets which are part of our  thali.

The recipe I share here is from my Masiba’s repertoire of heirloom recipes. They are notes she has scribble down from her mother-in-law and are almost a century old. They are like those timeless classics, songs we just want to keep hearing again and again. This is food that is simple yet elegant and refined.

Berenj or Birinj is what rice is called in Persian/Farsi. Sheer Berenj  is the Persian rice pudding. Sheer means milk and Berenj is rice. May be our Biranj has some Persian influence. Don’t know, I did ask a few questions but all said Biranj was a very  Gujarati delicacy. Biranj, Berenj, Birinj all sounds familiar, right!!! Biranj is quite similar to Zarda, a sweet rice that is usually made during Ramzan.

Sadly, Biranj is not made quite as much these days. Not many people even know of this delicacy. It is Sev Biranj that is  made quite often. It is time we try this way of making Biranj before it is forgotten…..

Biranj

Serves: 4
Cooking Time: 30 minutes

Ingredients

  • 1 cup basmati rice, good quality long grained rice
  • 1/4 cup chana dal/split bengal gram
  • 2 to 3 tablespoons ghee
  • 1/2 to 3/4 cup sugar
  • 1 cup hot water
  • 1/4 cup raisins
  • 1/4 cup black raisins
  • 1/4 cup cashews
  • 1/4 cup chopped almonds
  • 1 tablespoon charoli (toasted)
  • 2-3 cloves
  • 1 inch stick cinnamon
  • 2-3 green cardamom pods
  • A pinch of saffron soaked in 1/4th cup warm milk

Instructions

1

The key is to soak the grains well before you begin with actual cooking.

2

Wash the rice and chana dal very well. At least 2 to 3 times till the water runs clear.

3

Soak the chana dal for 2 hours and rice for 30 minutes

4

Place a heavy bottom and wide mouth deep pan on medium flame.

5

I have used a non-stick kadai with lid for making Biranj.

6

At no point during the cooking should you increase the flame to high.

7

Put the ghee in the kadai, add the cashews and raisins in turns.

8

Fry the cashews to golden brown and raisins until they have plumped up.

9

Remove and keep aside. In the same ghee add the cloves, cinnamon stick and cardamom.

10

Fry till they release their aroma.

11

Drain the dal and rice and add them to the ghee.

12

Fry the grains in the ghee for a good 3-4 minutes.

13

Add the hot water and continue to cook the rice-dal.

14

If you want you may cover and cook.

15

The amount of water will also need to be adjusted depending on the quality of rice.

16

Keep hot water handy, add it during the cook if the grains need more.

17

Once the water is absorbed and the rice-dal is almost cooked add the sugar.

18

I have added only 1/2 cup sugar, you may adjust the quantity according to your preference.

19

Along with sugar add the raisins, cashews, almonds and soaked saffron.

20

Give it a very gentle mix. Make sure you do not break the rice.

21

Cover, allow the sugar to melt and its moisture to evaporate.

22

Turn off the flame, let the Biranj stand to 5-10 minutes before your serve.

23

Garnish with toasted Charoli, pistachio slivers and rose petals.

24

Sever hot.

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