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1. 1 cup Basmati rice
2. 3/4 cup Fresh coconut, grated
3. 3/4 cup Jaggery, grated
4. 1/2 teaspoon Saffron strands
5. 9-10 Cloves (Laung)
6. 4 tablespoons Ghee
7. 2 cups Water
8. 1/4 cup Mixed nuts, chopped
How to make Maharashtrian Narali Bhaat Recipe:
- 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 festive dish.