Coconut Rice
Sweet coconut rice cooked with aromatic cardamom, cloves, raisins and then garnished with saffron and lightly fried cashews.
Nutrition Facts
Ingredients
Instructions
Add the saffron to warm milk and keep aside. Toast the cashews in a pan or stir-fry them in half a tablespoon of ghee. Keep them aside for garnishing.
Rinse and drain the rice. Heat a medium pot and add ghee to it. Add cloves and cardamom and fry them for a minute on medium heat. Add the rice to the pot and stir it gently with the cloves and cardamom for 2 minutes.
Add salt and water. Bring it to a boil on medium-high heat. Turn the heat on simmer and cover the pot. Let the rice cook for 10 minutes. At this time the rice will be fully cooked. Gently pour the rice in a wide platter and let it cool down for 5 minutes.
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Reviews from the Original Source
Used your recipe yesterday to make naarali bhaat...turned out just perfect!
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