BM #63 Day 14 -
Wow! Days are flipping over fast. We are already half done for this month. When my friend mentioned the ingredients of this Narali Bhat, I was totally convinced that this is going into the 'List'.
The only mistake I made while making this was directly add the powdered jaggery into the mixture. It so happens that almost all the time, the jaggery I get here always has some impurities. So the next time I have to strain the jaggery without fail.
Here is a recap of the A-Z series in the Maharashtrian cuisine..
Amti with Drumstick - Day 1
Bhopada (Laal) Ki Sabji - Red Pumpkin Curry - Day 2
Goda Masala - Day 7
Harbhara Ki Sabji - Day 8
Recipe Source ShalakaIngredients -
Basmati Rice 1 cup
Fresh grated Coconut 1 cup
Jaggery, Powdered 3/4 cup
Nuts and Raisins handful
Saffron strands few soaked in 1 Tbsp water or coconut milk
Water/Coconut Milk to cook rice 1 1/4 cup
Cardamom Powder 1 tsp
Ghee/Butter 1 Tbsp
Cloves 2-3
Cinnamon 1 inch
Method Of Preparation -
Wash and drain basmati rice. Cook separately and set aside for cooling.
Mix grated coconut, cardamom powder and grated jaggery in a separate plate. Set aside for a few minutes.
Mix it in the warm rice.
In a deep frying pan, heat butter/ghee, saute the cloves, cinnamon, nuts and raisins.
Add the rice-coconut mixture into the frying pan. Add the saffron along with the water/coconut milk it was soaked in.
Mix well. Cover and cook on low heat for about 10-15 minutes.
Remove from heat and serve warm.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63
Preparation Time 40 min
Serves 3-4
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