Lilva Rice by Tarla Dalal
Viewed 3022 times
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.
Recipe Description for Lilva Rice ( Gujarati Recipe)
- 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.
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.