1

To begin making the Maharashtrian Narali Bhaat Recipe, first wash the rice thoroughly, drain the water and keep it aside for 45 minutes.

2

In a small pan, warm 1 tablespoon ghee and saute the dry fruits and nuts 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.

3

In a nonstick pan or heavy-bottomed pan melt 3 tablespoons of ghee on a low heat. Add the cloves and saute for 3-4 minutes.

4

When they puff up and get aromatic, add the washed rice and toss it well until the grains are well coated with ghee.

5

Next, pour in the water, the saffron strands and bring the rice to a brisk boil. Once the rice comes to a brisk boil, turn the heat to low and cover the pan. Cook the rice until all the water is absorbed. 

6

Meanwhile, add the jaggery and coconut to a small saucepan and place it on low to medium heat. Allow the jaggery to melt. 

7

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.

8

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.

9

The Maharashtrian Narali Bhaat is now ready to be served as a festive dish.

Note: This dish is best made one day ahead as the rice tastes better once the flavours have permeated, blended and matured a bit.