#shorts Narali Bhath (Sweet Coconut Rice, Sugar or Jaggery)

By Ministry of Curry · 40 min

Ingredients

Instructions

1. Stir the saffron into the warm milk and set aside.
2. Heat 1 teaspoon of ghee in a non-stick pan, add the cashews and fry on medium heat for 2 minutes. Add the raisins and fry for about 1 more minute, until they just start to plump. Remove the raisins and cashews and set aside.
3. Rinse and drain the rice. Add the remaining ghee to the same pan, then fry the cloves and cardamom on medium heat for 1 minute. Add the rice and stir gently for 2 minutes.
4. Add the salt and water. Bring to a boil on medium-high heat, then reduce to a simmer, cover and cook for 10 minutes. Uncover, leave to cool for 5 minutes, then gently fluff the rice.
5. Add the grated coconut, sugar or jaggery, cardamom powder and saffron milk, and mix gently. Cover and cook on low heat for 15–20 minutes, until the sugar or jaggery has fully melted and been absorbed into the rice.
6. Garnish with the reserved cashews and raisins. Serve warm or at room temperature.

Summarized from Ministry of Curry's video. Watch it for the details.

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