Biranj is a timeless Gujarati sweet dish made with basmati rice, chana dal and nuts. It is flavoured with aromatic whole spices and luxurious saffron. Perfect for special occasions such as Diwali.
You may like to explore this collection of the best Gujarati sweets recipes .
This is my family’s recipe of biranj – it’s been passed down generations!
Biranj is a truly royal dish made with the best ingredients – long grain rice, chana dal, nuts, raisins and whole spices. It is flavoured with saffron and sugar, with the saffron giving a beautiful golden hue.
The whole spices are sauteed in ghee to release their aroma, rice and chana dal is cooked until almost done. The sugar and saffron milk is then added to finish off the dish. The final process steams the rice ensuring all grains are separate and fluffy.
I like to serve biranj with a delicate scattering of rose petals.
In Persian or Farsi, rice is known as Berenj or Birinj. This recipe has similarities to Zarda, a sweet rice that is usually made during Ramadan.
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Basmati rice – alternatively use sella rice which has a non sticky texture and gives separate grains.
Chana dal – also known as bengal gram.
Ghee – I always use homemade desi ghee but store bought works well too.
Sugar – regular granulated sugar works best.
Milk – full fat or whole milk is best for creaminess but you can use any.
Saffron threads – to get the most from your saffron, I highly recommend lightly toasting for half a minute then crushing. Adding crushed saffron to warm milk will greatly increase the yellow colour and aroma in your final dish.
Whole spices – green cardamom, clove, cinnamon and bay leaf.
Nuts – chopped almond, cashew and pistachios.
Raisins or sultanas
Serving suggestion
We often serve Biranj as a delicious dessert as part of a Gujarati thali . Biranj is often prepared on Indian festivals like Diwali but also any happy occasions.
It is served and enjoyed at room temperature.
Storage
Store biranj in an airtight container and keep in the fridge for up to 3 days.
Prior to serving, you may need to reheat it just a bit as the ghee will have hardened and will make your rice appear hard too.
Other sweet rice recipes
Rice Kheer
Mango Kheer
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Biranj
Equipment
- pan
Ingredients
- 2 cup basmati rice
- ⅓ cup chana dal
- ¼ cup ghee
- ¾ cup sugar
- ¼ cup mixed nuts almonds, cashew and pistachio
- ¼ cup milk
- 1 teaspoon saffron
- 1 tablespoon whole spices green cardamom, clove, cinnamon and bay leaf
- 2 tablespoon raisins
Garnish (optional)
- edible dried rose petals
- silver or gold varq edible foil
- chopped nuts
- saffron strands
Instructions
- Thoroughly wash the rice and chana dal separately and leave to soak for 30 minutes.
- Also, lightly toast saffron strands, crush in a pestle and mortar and mix in with warm milk to steep.
- In a heavy bottom pan, heat ghee and add all of the whole spices.
- As they sizzle, add in drained rice and chana dal and sauté for a minute.
- Then add 1 cup water and allow the rice and dal cook.
- Cook until the rice is about 70% done. At this stage, you won’t see any water in the pan.
- Add the sugar and saffron milk, all the nuts and raisins.
- Cover the pan with a lid and switch to the lowest heat.
- Allow rice to cook for another 10 minutes or until soft and fluffy.
- Once done, gently fluff the rice with a fork to separate the grains.
- Allow the Biranj to rest for 5-7 minutes before serving.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in September 2016.
Biranj
Equipment
- pan
Ingredients
- 2 cup basmati rice
- ⅓ cup chana dal
- ¼ cup ghee
- ¾ cup sugar
- ¼ cup mixed nuts almonds, cashew and pistachio
- ¼ cup milk
- 1 teaspoon saffron
- 1 tablespoon whole spices green cardamom, clove, cinnamon and bay leaf
- 2 tablespoon raisins
Garnish (optional)
- edible dried rose petals
- silver or gold varq edible foil
- chopped nuts
- saffron strands
Instructions
- Thoroughly wash the rice and chana dal separately and leave to soak for 30 minutes.
- Also, lightly toast saffron strands, crush in a pestle and mortar and mix in with warm milk to steep.
- In a heavy bottom pan, heat ghee and add all of the whole spices.
- As they sizzle, add in drained rice and chana dal and sauté for a minute.
- Then add 1 cup water and allow the rice and dal cook.
- Cook until the rice is about 70% done. At this stage, you won’t see any water in the pan.
- Add the sugar and saffron milk, all the nuts and raisins.
- Cover the pan with a lid and switch to the lowest heat.
- Allow rice to cook for another 10 minutes or until soft and fluffy.
- Once done, gently fluff the rice with a fork to separate the grains.
- Allow the Biranj to rest for 5-7 minutes before serving.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Szechuan Paneer Puff Pastry Swirls are a fun vegetarian Indian-fusion appetiser with all the flavours and textures! You’ve got creamy paneer and veggies inside crispy puff pastry flavoured with tongue-tingling schezwan sauce.
To make this recipe, you need to layer the schezwan paneer filling in between two sheets of puff pastry. Cut the pastry into 2 cm strips, twist, then roll into circular swirls or pinwheels.
Brush with oil then either bake or air fryer until crispy and golden brown.
For more fusion puff pastry recipes, you’ll love this Tandoori Paneer Tart au Soleil , Pyaaz Kachori Pinwheels and Puff Pastry Punjabi Samosas .
Ingredients notes
Puff pastry – I use store bought for ease. You need to halve your pastry and layer one on top of another, so you may want to get extra.
Filling:
Paneer – you can crumble store bought paneer or quickly make your own at home. See my homemade paneer recipe for directions.
Red onion, red pepper and green pepper – you want to finely chop these veggies as small as they can go.
Schezwan sauce – again, use store bought or make your own homemade schezwan sauce .
Salt to taste.
Parsley or coriander – optional as a garnish.
Puff Pastry Swirls Variations
Vegan – use drained, crumbled tofu. I use tofu for this recipe even more than paneer! It works brilliantly using firm tofu that has been well drained.
Gluten-free – make it gluten-free by using store-bought gluten-free puff pastry.
Flavours – instead of schezwan sauce, you can use any sauce that takes your fancy. Tandoori sauce works well, or you may want to use a spice blend such as curry powder or dabeli masala .
Serving suggestion
Serve these savoury puff pastry pinwheels as an appetizer or snack at a party or get together. They’re also perfect for festivities such as Diwali, Thanksgiving and Eid!
Ideal as a football snack for game day.
You can eat them as they are or dip into a selection of sauces. You can browse through this list of samosa sauces .
Other puff pastry recipes
Vegan Curry Puffs
Cranberry Cream Cheese Puff Pastry Pinwheels
Rose and Pistachio Puff Pastry Horns
Cardamom and Pistachio Palmiers
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Szechuan Paneer Puff Pastry Swirls (Pinwheels)
Equipment
- oven Or Air Fryer
- Baking tray
Ingredients
- 1 pack puff pastry
- 150 gram paneer
- 2 tablespoon red bell pepper finely chopped
- 2 tablespoon green bell pepper finely chopped
- 2 tablespoon red onion finely chopped
- 2 tablespoon schezwan sauce
- salt to taste
- 1 tablespoon oil
- cilantro or parsley optional for garnishing
Instructions
- Leave out your puff pastry from the fridge / freezer to soften.
- In a bowl, mix together paneer, red onion, red pepper, green pepper, schezwan sauce and add salt to taste.
- Unravel the pastry and cut into two equal halves. Optionally, you can use 2 sheets of puff pastry.
- Spread out the paneer mixture on one sheet of pastry, close to the edges.
- Place the second sheet of pastry directly on top and seal the edges with your fingers.
- Roll out the pastry gently as this removes any air bubbles and presses down the mixture.
- It helps to sprinkle a bit of all purpose flour on top if you have it to prevent sticking.
- Using a knife or pizza cutter, cut out 2cm strips.
- Taking one strip at a time, first twist it, then roll into a circle starting from one end.
- Tuck the last end of the swirl underneath so it doesn’t unravel when baking.
- Brush all over with oil.
Oven Baking
- Preheat the oven to 180C or 360F or Gas Mark 4.
- Place the swirls on a baking tray (leaving space to expand) and bake for approximately 15-20 minutes or until crispy and golden.
Air Fryer
- Preheat the air fryer to 180C or 360F. Arrange the swirls in the air fryer basket with space to allow for expansion.
- Air fry for 10 minutes or until crispy and golden.
- Optionally scatter over finely chopped coriander or parsley before serving.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
