Narali Bhat-How to Make Narali Bhat recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
  • ½ Cup=125 gms Rice-we have used aromatic Ambe Mohar Rice. You can even use Basmati rice
  • ½ Cup=100 gms Jaggery-finely chopped
  • ½ Cup=100 gms grated fresh Coconut
  • ½ Cup=125 ml thick Coconut Milk
  • ½ Cup=125 ml Water
  • Ghee as required
  • 1 tbsp Almonds
  • 1 tbsp Cashew nuts
  • 1 tbsp Raisins
  • 3 Green Cardamom
  • 3 Cloves
  • ¼ th tsp Salt
  1. Soak rice for 30 mins in water. Meanwhile, we will chop dry nuts and raisins
  2. We will chop Almonds first-into lengths. Similarly, roughly chop Cashewnuts. Roughly chop Raisins. Dry nuts and raisins are now ready. Let's start cooking
  3. Heat 1 tbsp Ghee in a Pan. Add dry nuts and raisins and fry for a min. After a min, raisins have puffed up and nuts have become slightly brown. Remove from Pan
  4. In the same pan, we will cook rice. Add 1 tbsp Ghee and let it melt. Add Cloves and Green Cardamom and fry for a min. When Cloves and Green Cardamom puff up, add soaked rice
  5. Fry rice in Ghee for a 1-2 mins on low heat. After 2 mins, add ½ Cup water. Add Salt and mix well. Now, add ½ Cup Coconut Milk. We have used ½ Cup Water+1/2 Cup Coconut Milk. If you want to skip Coconut Milk, then replace it with ½ Cup water. So, total 1 Cup water will be required. Allow it to boil on medium heat. Now, add Saffron thread (completely optional). Stir well
  6. Reduce heat. Cover and cook on low heat.
  7. Meanwhile, we will make a Coconut Jaggery mixture. In a large bowl, add grated fresh Coconut and finely chopped Jaggery. Add fried dry nuts and raisins. Mix well. Chop Jaggery finely as it will ensure that Jaggery melts quickly while getting cooked.
  8. Mixture is now ready. We have cooked rice covered on low heat for 5-6 mins. Rice is now well cooked. Remove from heat and spread it in a large plate.
  9. We will use same Pan for making Narali Bhat. Pan has lots of flavor so do not wash it off. In the Pan, add 1 tbsp Ghee. Add Coconut mixture at the bottom and evenly layer at the bottom of pan.
  10. Now, add cooked rice and evenly spread it into another layer. Reduce heat. Cover and cook on low heat.
  11. Let's uncover after 2 mins of cooking on low heat. Jaggery has now melted. Ensure we cook on low heat. Cooking rice in Jaggery syrup for long can make rice tough to eat. Always, cover and cook Narali Bhat so that is stays soft and moist.
  12. Add some Ghee. Cover and cook on low heat. We have steam-cooked Narali Bhat for another 2 mins on low heat
  13. As you can see friends, jaggery and rice have blended nicely. Remove from heat and keep it covered until serving
Recipe by Kali Mirch - by Smita at