Recipes
Narali Bhat Recipe
Prep Time | 15 minutes |
Cook Time | 20 minutes |
Servings |
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Ingredients
- 1 cup Rice preferably long grain
- 3/4 cup Fresh grated coconut
- 3/4 cup grated jaggery
- 1/2 teaspoon saffron strands
- 9-10 Cloves
- 4 tablespoons ghee
- 2 cups Water
- 1/4 cup mixed dry fruits and nuts chopped (raisins, cashewnuts, almonds, chironji and any other nuts of your choice)
Ingredients
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Instructions
- To begin making the Maharashtrian Narali Bhaat Recipe, first wash the rice thoroughly, drain the water and keep it aside for 45 minutes.
- In a small pan, warm 1 tablespoon ghee and saute the dry fruits and nuts for 2-3 minutes on low heat until they turn golden and are roasted. Remove the roasted nuts from hot ghee and set aside until later use.
- In a nonstick pan or heavy-bottomed pan melt 3 tablespoons of ghee on a low heat. Add the cloves and saute for 3-4 minutes.
- When they puff up and get aromatic, add the washed rice and toss it well until the grains are well coated with ghee.
- Next, pour in the water, the saffron strands and bring the rice to a brisk boil. Once the rice comes to a brisk boil, turn the heat to low and cover the pan. Cook the rice until all the water is absorbed.
- Meanwhile, add the jaggery and coconut to a small saucepan and place it on low to medium heat. Allow the jaggery to melt.
- Once the jaggery melts, pour the jaggery and coconut mixture to the cooked rice and mix thoroughly, taking care not to break the grains. You can use a fork and gently mix at this stage, to fluff up the grains.
- Cover the pan and cook once again on a low heat for 4-5 minutes more. Transfer the Narali Bhaat to a serving bowl and garnish it with the roasted nuts.
- The Maharashtrian Narali Bhaat is now ready to be served as a festivity dish.