To start making the Maharashtrian Narali Bhaat Recipe, first wash the rice completely, drain the water and hold it apart for 45 minutes.
In a small pan, heat 1 tablespoon ghee and saute the dry fruits and nuts for 2-3 minutes on low warmth till they flip golden and are roasted. Take away the roasted nuts from scorching ghee and put aside till later use.
In a nonstick pan or heavy-bottomed pan soften 3 tablespoons of ghee on a low warmth. Add the cloves and saute for 3-4 minutes.
Once they puff up and get fragrant, add the washed rice and toss it properly till the grains are properly coated with ghee.
Subsequent, pour within the water, the saffron strands and convey the rice to a brisk boil. As soon as the rice involves a brisk boil, flip the warmth to low and canopy the pan. Prepare dinner the rice till all of the water is absorbed.
In the meantime, add the jaggery and coconut to a small saucepan and place it on low to medium warmth. Permit the jaggery to soften.
As soon as the jaggery melts, pour the jaggery and coconut combination to the cooked rice and blend completely, taking care to not break the grains. You should utilize a fork and gently combine at this stage, to fluff up the grains.
Cowl the pan and cook dinner as soon as once more on a low warmth for 4-5 minutes extra. Switch the Narali Bhaat to a serving bowl and garnish it with the roasted nuts.
The Maharashtrian Narali Bhaat is now able to be served as a festive dish.
