Gujarati Biraj Recipe - Saffron Flavored Sweet Lentil Rice With Dry Fruits & Coconut

Gujarati Biraj Recipe is a rich rice preparation made with the goodness of dry fruits and coconuts. The chana dal added to the dish adds a bite to the dish.

Archana Doshi
Gujarati Biraj Recipe - Saffron Flavored Sweet Lentil Rice With Dry Fruits & Coconut
94 ratings.

Gujarati Biraj Recipe is essentially rice cooked along with fresh coconut, bengal gram and dry fruits is truly a taste enhancer and makes a perfect dessert.

Although Gujarati’s enjoy the Biraj - sweetened rice along with their main course, I like to savor it towards the end of the meal to get the perfect after taste of the spices, nuts and coconut.

Serve the Gujarati Biraj along with hot Gujarati Kadhi and Desi Kala Chana Curry.

If you like Gujarati Recipes, then you must try some of your favorites

  1. Gujarati Dal Recipe
  2. Gujarati Methi Thepla
  3. Paka Kela Ki Sabzi Recipe
  4. Gujarati Palak Dhokla
  5. Gujarati Fafda Recipe

Course: Dinner
Diet: Vegetarian
Prep in

60 M

Cooks in

30 M

Total in

90 M

Makes:

4 Servings

Ingredients

  • 1 cup Basmati rice
  • 1/2 cup Chana dal (Bengal Gram Dal)
  • 1/4 cup Fresh coconut , grated 
  • 1 cup Sugar
  • 1 teaspoon Cardamom Powder (Elaichi) , freshly pounded 
  • 3 Saffron strands
  • 2 tablespoons Badam (Almond) , thinly sliced
  • 2 tablespoons Pistachios , thinly sliced 
  • 2 tablespoons Cashew nuts , thinly sliced
  • 2 tablespoons Raisins
  • 4 tablespoons Ghee

How to make Gujarati Biraj Recipe - Saffron Flavored Sweet Lentil Rice With Dry Fruits & Coconut

  1. To begin making the Gujarati Biraj Recipe, wash and soak the rice and dal in 3 cups of water for an hour.

  2. Heat 1 tablespoon of ghee in a small pan on medium heat; add the nuts and sauté them until well roasted. Keep aside.

  3. Heat 3 tablespoons ghee on medium heat; add the soaked rice and chana dal along with the water it was soaked in, cardamom powder, saffron and sugar. Stir well, until the sugar is dissolved.

  4. Turn the heat to low, cover the pan and simmer until the rice and gram dal is cooked and the water is fully absorbed.  Once the water is fully absorbed and the rice and chana dal are cooked turn off the heat.

  5. Allow the Biraj to rest for 15 minutes. Finally stir in the freshly grated coconut, roasted nuts and raisins. Serve the Gujarati Biraj along with hot Gujarati Kadhi and Desi Kala Chana Curry.

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Last Modified On Monday, 17 September 2018 13:27
     
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