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Lilva Rice


Lilva Rice

  • Duration: 30 minutes
  • Serves: 2 to 4 people
  • Spice Level: Medium

Authenticity Slice

Try and cook it in an earthen pot to bring out the best flavour.

Trivia Tadka

The Gujarati word Lilva translates to Fresh Pigeon Peas in English. A traditional rice dish made with green field beans, this is a recipe that used to be cooked in earthenware in the olden days during winter, when the beans were readily available. 


  • Green field beans (surtivaal), chopped (1 cup)
  • Rice (2 cups)
  • Ginger (adrak) (1 inch piece)
  • Green chillies (2 to 4)
  • Coriander leaves (hara dhania), chopped (½ cup)
  • Ghee (2 tbsp)
  • Cinnamon (dalchini) (1 inch stick)
  • Cloves (laung) (2)
  • Lemon juice (1/2 tbsp)
  • Salt (To Taste)


  • Grind ginger, green chillies, hara dhania and the lemon juice into a fine paste. Keep this aside.
  • Heat some ghee in a pressure cooker and add the cinnamon stick, cloves and rice to it.
  • Sauté for 2 to 3 minutes. Throw in the green field beans along with salt and mix well.
  • Add the ginger-chilli-coriander paste and water and stir well.
  • Once the mixture comes to a boil, close the lid and cook it on a low flame for two whistles.
  • Serve hot with a topping of ghee.

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