Lilva Pulao

Ingredients

• ¼ cup of Green Garlic, finely chopped
• 1 Green Chili, finely chopped
• 2 tbsp Coriander, chopped
• 2 tsp Ginger, finely chopped
• 1 tbsp oil/ ghee
• ½ tsp Cumin/Jeera
• 1 stick Cinnamon/dalchini
• 3-4 cloves
• 1 cup fresh pigeon peas/ lilva
• 1 cup Basmati chawal, washed 3 times, soaked for 15 mins and drained.
• Salt to taste
• 2 tsp Lime juice
• 2 ½ Cups of Hot water

Steps

1. Heat oil in a kadhai or a pot, add cumin, cloves and cinnamon. Let the cumin splutter and get a nice light brown colour.
2. Now add the ground green masala paste and sauté on a medium flame until raw smell is gone.
3. Add the pigeon peas/lilva and sauté for a while. Add the soaked rice and sauté lightly, mix well.
4. At this stage add 2 ½ cups of hot water and mix well. Check for seasoning, add salt to taste.
5. Cover and cook the rice on a low flame. Cook for about 15-20 minutes.
6. Remove from flame, garnish with a sprig of coriander and serve hot.