Step-by-step
1
firstly, in a large kadai heat 2 tbsp ghee and saute 3 pods cardamom, 3 cloves, 1 inch cinnamon until it turns aromatic.
2
now add ½ cup basmati rice (soaked for 20 minutes) and saute for a minute.
3
add 1 cup water, few saffron and ¼ tsp salt.
4
mix well, cover and simmer for 10 minutes or until rice is cooked well.
5
in another pan heat 1 tbsp ghee and roast 10 cashew and 2 tbsp raisins until it turns golden brown.
6
further add ½ cup jaggery and ½ cup coconut.
7
saute on low flame until jaggery melts and combined well.
8
make sure the coconut jaggery mixture have turned aromatic.
9
further transfer the coconut jaggery mixture into cooked rice and mix gently.
10
cover and simmer for 5 minutes or until flavours are absorbed well.
11
finally, add ¼ tsp cardamom powder and enjoy narali bhat.
Video
Notes
- firstly, traditionally ambemohar rice is used inplace of basmati rice.
- also, make sure to roast the nuts and rice in ghee to get flavours.
- additionally, once the narali bhat is cooled completely it tastes great.
- finally, narali bhat recipe tastes great when prepared with fresh coconut.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/narali-bhat-recipe-narali-bhaat/