‘Biranj’ is no less than Prasad, only Janeudhari can make it, it is full of dry fruits and herbs.

Sachchidananda/Patna. In the era of glamor of modernity and fast food, the reign of Biranj, the ancient dish of Magadha region of Bihar, continues even today. Biranj is such a dish, without which the marriage of Bhumihars in Magadha is incomplete. From ancient times till today, Biranj is considered a symbol of pride of Bhumihars. This is a traditional dish which was prepared in big functions including weddings in Gaya, Jehanabad, Nawada, Nalanda, Arwal and Aurangabad. Although its taste is sweet, but because of the ingredients used in making it, it is no less than a panacea for health. While preparing it, special care is taken of purity and sanctity.

It is a symbol of the pride of Bhumihars
From ancient times till today, Biranj has been the first choice of Bhumihar caste. Even today, welcoming wedding guests and villagers with a ‘Biranja’ is considered a symbol of pride. People of this caste make it. It is made only by the hands of men. The people who prepare Biranj keep a fast. Also take special care of purity. After bathing and performing puja, they wear dhoti and start preparing it. Also, it will be made by the same person who will be the one holding the sacred thread.

Rich in dry fruits and herbs
Biranj is a type of sweet pulao. In which plenty of dry fruits and herbs are added. Brajesh Sharma, resident of Lari village of Arwal district, has been making this dish for years. They are also called in different villages to make Biranj. Brajesh Sharma says that all types of dry fruits including cashews, raisins, pistachios, walnuts are used in it. The thing to note is that it is very important to have dry fruits in equal quantity as there is rice. Its masala is also prepared in a very special way.

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Herb extracts in spices
Brajesh tells that dozens of herbs including rose flowers, fragrant cuckoo, coriander, saup, chharila, jatamassi, nagarmotha are put in earthen pots to bloom. After 8 to 10 hours, the extract is prepared by heating the next morning. After this, spices made from dry fruits and herbs are mixed with rice and cooked. During this time only pure cow ghee is used. Only then is this special dish ready.

Like Pandit, artisans also have respect
In the age of modernity, there are very few people who make it. People from other villages are called to make Biranj. The people who make it also do not take any wages for making this special dish. It is made as a mutual cooperation of the villagers. People in whose house Biranj is made, worship the feet of the maker and gift him new clothes with love.

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