Coconut Biraj  

Ingredients:

• 250 grams Delhi rice
• 2 coconuts, finely grated.
• A few drops yellow food colouring.
• 1/2 tsp. either essence of rose or saffron.
• 400 grams sugar, 1 tsp. cardamom seeds.
• 25 grams each of almonds, pistachios, cashewnuts and raisins.
• Silver foil.

Method:

Fry all nuts and raisins in ghee and slice. Fry the grated coconut in ghee to a nice red colour and remove from fire.

Wash arid soak the rice in water for I hour, drain out the water and dry for 1 hour. Heat 3 tblsps, ghee and fry the rice to a light golden colour. Add coconut and carda­moms and enough water to stand 1-inch above the level of the rice bring the water to a boil, re­duce heat and cover and cook till the rice is al­most done.

Mix in sugar, nuts and colour and continue cooking till the rice is tender and dry. Remove from fire, sprinkle essence on top, cover with foil and serve hot.

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