This Narali bhat recipe is easy and the great thing about narali bhat is that you can have it as breakfast or main course or even as dessert. Naral means coconut and bhat is rice so the literal translation of narali bhat is coconut rice. We have adapted our recipe to make it into an easy one pot dish. Typically, narali bhat or coconut rice is made on the full moon day of the Indian Shravan month. But, this easy recipe can be enjoyed on any day of the year.
The Narali bhat recipe for coconut rice calls only for 6 ingredients – rice, coconut milk, jaggery, cloves and ghee. Feel free to skip the additional ingredients if you don’t have them. Adding cashews, raisins, saffron, cinnamon and cardamom will enhance its taste.
The two most important tip of Narali bhat Recipe to ensure that you have the perfect rice is:
- Stir intermittently so that rice doesn’t stick to the bottom while the rice is cooking.
- Stir delicately so that the rice doesn’t break.
We are sure you will like our another Shravan favorite recipe – patoli and modak.
- 3-4 tsp ghee
- 6-7 green cardamom pods
- 1 stick cinnamon
- 10 cloves
- 2 cups long grain rice rinsed and drained
- 4 cups coconut milk fresh or from a can
- ⅛ tsp salt
- 1 pinch saffron optional
- 10-15 raisins optional
- ½ cup cashews optional
- ¼ tsp cardamom powder
- 2 cups grated jaggery
- On medium heat, melt ghee in a pan.
- Add cardamom pods, cinnamon and cloves and sauté for a minute.
- Add rice and sauté for 5 minutes.
- Add coconut milk, salt and cardamom powder and bring to a boil.
- Add saffron, raisins and nuts. (optional)
- Cover and cook until rice is cooked through and liquid disappears, stirring intermittently so that rice doesn't stick to the bottom.
- Add grated jaggery.
- Stir gently so you don't break the grains of rice.
- Cover for a minute and lower the flame. The heat will help jaggery melt.
- Stir gently to incorporate the jaggery in the rice and cook till liquid disappears.
- Serve warm with more ghee.