How to make Leelva Nu Bhaat - Rice cooked with fresh broad bean seeds.

This is a Sanjeev Kapoor exclusive recipe.

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

Cuisine : Gujarati

Course : Rice

Leelva Nu Bhaat Recipe Card

Leelva Nu Bhaat
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Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Leelva Nu Bhaat Recipe

  • 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.