Leelva Nu Bhaat Recipe - Rice cooked with fresh broad bean seeds.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Fresh Board Bean seeds, Rice ( चावल )

Cuisine : Gujrathi

Course : Rice

Leelva Nu Bhaat

The best thing about this grain is its versatility – by adding a bunch of veggies, fragrant spices, dals or meats you can create a number of rice based dishes that blow your mind and can rarely go wrong. Rice can also be used to make rice flour, flaked rice and puffed rice, for use in sweets like puddings, cakes and as a thickening agent for sauces, soups and stews. As the chief ingredient in fermented drinks, rice makes some very potent Chinese spirits and the famous Japanese sake.

You can also find more Rice recipes like Prawn Pulao, Shahi Murgh Kofta Pulao , masala rice , Bhooga Chawar. Or try out these recipes from Gujrathi Cuisine like Paunk Na Wada , Leelva Nu Bhaat, Kathiawadi Vada,

Leelva Nu Bhaat Recipe Card

Leelva Nu Bhaat
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Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Leelva Nu Bhaat

  • Fresh Board Bean seeds 250 grams

  • Rice soaked 1 1/2 cups

  • Oil 3 tablespoons

  • Mustard seeds 1 teaspoon

  • Whole dry red chillies broken 2

  • Asafoetida a pinch

  • Ginger paste 1/2 tablespoon

  • Green chilli paste 2 tablespoons

  • Salt to taste

  • Fresh coriander leaves chopped 2 tablespoons

  • Green garlic chopped 1 stalk

Method

Step 1

Heat oil in a kadai. Add mustard seeds, asafoetida and red chillies. When the mustard seeds splutter add leelva and ginger and green chilli pastes and sauté for a minute. Add rice and sauté for two to three minutes.

Step 2

Add three cups of boiling water and salt. Reduce the heat to simmer and cook until the rice is cooked and all the water has been absorbed. Serve hot, garnished with coriander and green garlic.

How to make Leelva Nu Bhaat

Step 1

Heat oil in a kadai. Add mustard seeds, asafoetida and red chillies. When the mustard seeds splutter add leelva and ginger and green chilli pastes and sauté for a minute. Add rice and sauté for two to three minutes.

Step 2

Add three cups of boiling water and salt. Reduce the heat to simmer and cook until the rice is cooked and all the water has been absorbed. Serve hot, garnished with coriander and green garlic.

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