firstly, in a large kadai heat 2 tbsp ghee and saute 3 pods cardamom, 3 cloves, 1 inch cinnamon until it turns aromatic.
now add ½ cup basmati rice (soaked for 20 minutes) and saute for a minute.
add 1 cup water, few saffron and ¼ tsp salt.
mix well, cover and simmer for 10 minutes or until rice is cooked well.
in another pan heat 1 tbsp ghee and roast 10 cashew and 2 tbsp raisins until it turns golden brown.
further add ½ cup jaggery and ½ cup coconut.
saute on low flame until jaggery melts and combined well.
make sure the coconut jaggery mixture have turned aromatic.
further transfer the coconut jaggery mixture into cooked rice and mix gently.
cover and simmer for 5 minutes or until flavours are absorbed well.
finally, add ¼ tsp cardamom powder and enjoy narali bhat.