HOME        |        ABOUT        |        COPYRIGHT        |        CONTACT        |        MY OTHER BLOG        |         EVENTS        

Friday, September 16, 2016

A - Z Rice Dishes ~ N for Narali Bhaat

Now it's time for something sweeter on this A - Z rice series and here is Narali bhaat. Narali bhaat is a sweetened coconut rice from the state of Maharashtra that is typically prepared on a Narali Pournima day. It happens to be the full moon day in the Hindu calendar month of Shravan (usually August), that also coincides with the Rakhi Pournima / Raksha bandhan day. This yummy dish is traditionally prepared using rice, coconut and a lighter colored jaggery though sugar can be substituted in the absence of the latter. It should be prepared in a such way that each grain stands apart instead of cooking into a mush like the typical rice puddings. The texture reminded me of this dry pongal my mother prepares which happens to be one of my favorite dishes and this one too was equally delicious.

1/2 cup long grain rice (I used sona masuri.)
1/2 cup shredded fresh / frozen coconut
6 tbsp. powdered jaggery (Increase the quantity if jaggery is not sweeter.)
1/2 tsp. saffron strands  + 1 tbsp. warm milk
2 tbsp. ghee
2 tbsp. dry fruits & nuts (cashews, raisins and almonds)
3 - 4 cloves
1/8 tsp. ground cardamom
1 cup water

* Wash the rice in two exchanges of water, drain and keep it aside for about 30 to 40 minutes.
* Soak saffron in a tbsp. warm milk or warm water for about 5 minutes.
* Toast nuts and raisins in a pan using a tbsp. of ghee until the nuts turn golden brown and the raisins puff up. Transfer them into a small bowl. Add the remaining ghee to the same pan and toast the cloves until they puff up. Add rice next and saute so that the grains are well coated with the ghee. Next pour in the water to the pan. 
* At this point, the mixture can be transferred to a pressure cooker for faster and hassle-free cooking or can be continued to cook in the pan. 
If using a pressure cooker, cook the mixture for 3 whistles and turn off the stove. If using the pan, bring the water to a rolling boil and then lower the heat. Cover and cook until the rice is done and all the water is absorbed.
* Meanwhile, heat coconut, jaggery and cardamom in another pan and cook until the jaggery melts. Add the coconut - jaggery mixture and the saffron milk to the above cooked rice and mix gently to combine, not breaking the rice grains. Cook the mixture again, covered for another 4 to 5 minutes. 
* Garnish with the toasted dry fruits and nuts and serve it warm.

Recipes so far in A - Z Rice Dishes,
A for Achaari Chole Pulao
B for Bhuna Khichuri
C for Chintapandu Pulihora
D for Dindigul Thalapakatti Veg Biryani
E for Ellorai / Ellotharai  
F for Fodnicha Bhaat 
G for Gongura Pulihora 
H for Hare Moong ki Chaaswaali Khichdi 
I for Iyengar Style Kadambam 
J for Jodhpuri Vegetable Pulao 
K for Kaju - Karivepaku Annam 
L for Lilva Khichdi
M for Mamidikaaya - Kobbari Pulihora 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68.
An InLinkz Link-up


Harini-Jaya R said...

Good one. I had made this for a previous Mega Marathon and it was loved by all at home.

Gayathri Kumar said...

Looks absolutely inviting. I prefer this type of rice dishes to the mushy ones.

Usha Rao said...

I remember this rice when some of our fellow bloggers posted it few months ago. It reminds me of shakkar pongal though it has jaggery in it.

Nalini's Kitchen said...

Such a flavorful sweet rice,looks gorgeous..

vaishali sabnani said...

I am really fond of sweet rice and your pics are tempting me to make some right away..love the simple but attractive presentation.

Priya Suresh said...

Prefectly cooked rice, narali bhat looks alluring, now you are tempting me to make some.

Srividhya Gopalakrishnan said...

This is in my todo list for a long time.. love your preparation and the clicks. inviting and great for prasadams.

Kalyani said...

I had made a very small portion for naivedyam for ganpati festival this year and loved it .. pics look great

Sandhya Ramakrishnan said...

Wonderful rice choice for the festival season.

Archana Potdar said...

Love it. Its perfectly made.

Ritu Tangri said...

sweet rice is my weakness. I drool uncontrollably on seeing sweet rice.

Smruti Shah said...

I made these for the Mega Marathon last time. Your version looks tempting :)

Sapana Behl said...

Such a wonderful ice dish. My kind of sweet dish.

Pavani N said...

Simple and delicious coconut rice.

Priya Srinivasan said...

Looks delicious!! Very rich with all that nut toppings and saffron!!

Srivalli said...

Very lovely one and I had enjoyed it much when I had made it for a Mega BM...