Lilva Rice ( Gujarati Recipe)
by Tarla Dalal
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Added to 387 cookbooks
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Green field beans, long-grained rice and fresh green herbs, cooked in an earthen pot… the experience is truly heavenly! lilva or fresh vaal is available only during a season that lasts three to four months, so make the most of it while it lasts. The delicious green masala used in this recipe is truly delectable, so if you are reminded of it when lilva is not in season, make this rice with cauliflower and green peas instead. It tastes equally good.
- Heat the ghee in a deep non-stick pan, add the cinnamon and cloves and sauté on a medium flame for 30 seconds.
- Add the rice, mix well and sauté on a medium flame for 2 more minutes.
- Add the vaal, prepared paste, salt and 4 cups of warm water and mix gently. Cover with a lid and cook on a medium flame for 10 minutes, while stirring occasionally.
- Serve hot with kadhi.
Nutrient values per serving
|Vitamin A||177.4 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.8 mg|
|Vitamin C||3.7 mg|
|Folic Acid||3.2 mcg|
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