Maharashtra Narali Bhat Coconut Sweet Saffron Rice Festival

Ingredients

• 1.5 cups basmati rice
• 1 cup freshly grated coconut
• 3/4 cup jaggery — dissolved in 3 tbsp warm water
• 3 tbsp ghee
• 4 green cardamom pods — crushed
• 2 cloves
• A generous pinch of saffron soaked in 3 tbsp warm milk
• 2 cups water
• 2 tbsp cashews — fried in 1 tsp ghee
• 2 tbsp raisins

Method

1. Wash basmati rice. Soak 15 minutes. Drain.
2. Heat 3 tbsp ghee in a heavy pot. Add crushed cardamom and cloves — fry 20 seconds.
3. Add grated coconut. Fry stirring for 2 minutes until slightly golden and fragrant.
4. Add drained rice. Toss in ghee and coconut 2 minutes.
5. Add 2 cups water. Bring to a boil. Stir once.
6. Reduce to lowest heat. Cover tightly. Cook 18 minutes.
7. Turn off heat. Pour dissolved jaggery water over rice without stirring.
8. Pour saffron milk. Cover again. Rest 5 minutes.
9. Fluff gently. Fold in fried cashews and raisins.
10. The narali bhat should be fragrant from coconut and saffron, golden from jaggery and pleasantly sweet.