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

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

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

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

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

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

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

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

Fry till they release their aroma.

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

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

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

If you want you may cover and cook.

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

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

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

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

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

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

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

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

Garnish with toasted Charoli, pistachio slivers and rose petals.

Sever hot.