This dish is a very popular dish from the state of Maharashtra, lying on the Western coast of India. Maharashtra has a long coastline where coconut trees grow in abundance and fisher folks here celebrate Narali Pournima day or the full moon day by making a coconut rice dish called the Sweet Coconut Rice or the ‘Narali Bhat’. The rice is flavored with coconut, a fruit that is considered very auspicious not only in the state but also in other regions of the country. This food for the gods as it is also referred to is many a times the first preparation in a new home. You could additionally flavor the rice with saffron or any other spice to overrule the coconut flavor, but the dish is best eaten the way it is traditionally prepared.
Ingredients:
1 1/2 cups fresh grated coconut or desiccated coconut (fresh coconut is preferable)
1 cup of basmati rice (if not available any other rice would do)
1 1/2 cups grated jaggery
4 cloves
1/2 tsp. cardamom powder
1 tsp. chopped cashew nuts
2 tbsp. oil or Ghee (Ghee preferable as it gives flavor)
2 cups of water
Salt to taste
Popular Accompaniments:
It is very nutritious and great on the typical Indian platter. It can be eaten along with any of the various gravy delights from Maharashtra or any vegetable mix. The rice is often eaten plain with beaten yogurt or butter milk. In many parts of the state it is the first meal a child is introduced to during a celebration that is nothing short of a festival. Full of the goodness of proteins and good carbs, coconut rice makes a great meal at picnics and while traveling.
Preparation:
Wash the rice, drain and keep it aside for an hour.
Main Cooking:
Heat oil or ghee in pan, add cloves and roast for a minute.
Add the drained rice and on a low flame fry for at least 2 minutes (This helps in keeping the cooked grains of the rice segregated after cooking).
Add water and cook until almost done.
Add fresh grated coconut or desiccated coconut and jaggery and mix well.
On a low flame cover and cook for 10 minutes.
Presentation:
Add the cashew nuts, cardamom powder and carefully mix, so that the grains of rice do not break and get soft.
This preparation can serve up to three or four people.
