Lilva Rice, famous gujarati recipe.Recipe Link : https://www.tarladalal.com/Lilva-Rice-(-Gujarati-Recipe)-625r------------------------------------------------------------------------------------------------Tarla Dalal's Social Media LinksTarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.comSubscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/Like Facebook | https://goo.gl/mdcqLbGet fab food images on Pinterest | http://www.pinterest.com/tarladalal/Get Tarla Dalal IOS App | https://goo.gl/8jwErBGet Tarla Dalal Android App | https://goo.gl/zxr56AJoin Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZTwitter | https://twitter.com/Tarla_Dalal----------------------------------------------------------------------------------------------------Lilva RiceGreen 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.Preparation Time: 10 minutes.Cooking Time: 13 minutes.Serves 6. 1 cup surti vaal1½ cups rice (chawal), washed and drained2 tbsp ghee2 sticks cinnamon (dalchini)2 cloves (laung / lavang)Salt to tasteTo be ground into a smooth paste (using 1 tbsp of Water)½ cup chopped coriander (dhania) leaves4 green chillies1 tsp grated ginger (adrak)½ tbsp lemon juice¼ cup fresh green garlic (hara lehsun), optionalFor servingkadhi1. Heat the ghee in a deep non-stick pan, add the cinnamon and cloves and sauté on a medium flame for 30 seconds.2. Add the rice, mix well and sauté on a medium flame for 2 more minutes.3. 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.