Name: Naarali Bhaat recipe by Amarendra Mulye at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 to 3 tbsp - Ghee; 3 to 4 - Cloves; 1 cup - Basmati Rice; 1 cup - fresh scrapped Coconut; 2 cups - hot Water; 1 cup - grated Jaggery; A pinch of Salt; 1/4 tsp - Cardamom Powder; 8 to 10 - Cashew Nuts; 8 - 10 - Raisins

ABOUT Naarali Bhaat RECIPE

I have made this recipe using a Pressure Pan method as followed by my grandmother. The biggest advantage of this method is that you save time and the grain remains intact.

Ingredients Serving: 4

2 to 3 tbsp - Ghee
3 to 4 - Cloves
1 cup - Basmati Rice
1 cup - fresh scrapped Coconut
2 cups - hot Water
1 cup - grated Jaggery
A pinch of Salt
1/4 tsp - Cardamom Powder
8 to 10 - Cashew Nuts
8 - 10 - Raisins

Instructions

Heat a tablespoon of ghee and fry cashew and raisins. Set aside Wash rice and leave aside for half an hour.
Heat ghee in the pressure cooker. Add cloves and rice and saute it for 3-4 minutes. Add scrapped coconut again saute for two minutes.
Boil 2 1/4 cups of water. Add the boiling water to the Rice. Then add the grated Jaggery to it & give it a stir. Also add a pinch of Salt.
Finally add the cardamom powder, fried cashews and raisins. Cover the pressure cooker and cook for 2-3 whistles.
Once the rice is cooked, open the lid of pressure cooker. Add some ghee from the sides. Once done fluff it with a fork.
Pour Ghee on the Rice, garnish it with dry fruits & nuts and serve hot.

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