To begin making the Maharashtrian Narali bhaat recipe, first wash the rice thoroughly, drain the water and keep it aside for 45 minutes.
In a small pan, warm 1 tablespoon ghee and saute the dry fruits and nuts for 2-3 minutes for 2-3 minutes on low heat until they turn golden and are roasted. Remove the Roasted Nuts from Hot Ghee and Set Aside Until Later Use.
In a non-nonsstick pan or heavy-bottomed pan melt 3 tablespoons of ghee on a low heat. Add the cloves and saute for 3-4 minutes.
When they puff up and get aromatic, add the washed rice and toss it well until the grains are well coated with ghee.
Next, pour in the water, the saffron strands and brings the rice to a brisk boil. Once the rice come to a brisk boil, turn the heat to low and cover the pan. Cook the rice until all the water is absorbed.
Meanwhile, add the jaggery and coconut to a small saucepan and place it on low to medium heat. Allow the Jaggery to Melt.
Once the jaggery melts, pour the Jaggery and coconut mixture to the cooked rice and mix thoroughly, taking care not to break the grains. You can use a fork and gently mix at this stage, to fluff up the grains.
Cover the Pan and Cook Once Again on a low heat for 4-5 minutes more. Transfer the Narali bhaat to a serving bowl and garnish it with the roasted nuts.
The Maharashtrian Narali bhaat is now ready to be served as a festive dish.
