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Lilva Pulao is made with fresh toor lilva with whole spices and makes a quick one pot meal for a packed lunch.
As I had said, I was keen on making Lobia Pulao and it got changed when I heard that Vaishali was visiting us and she could get me some fresh toor lilva. We mostly get fresh toor during December – Jan months. We mostly make Kurmas with it and I personally never thought of a rice dish. Our most treasured Podi makes use of toor and when we had visited my SIL, I saw the fresh Toor plant.
The Mega Marathon surely makes think in different ways. I made the pulao for the elders at home and when I went back home in the evening, I came to know that even the twins had it and wanted more.
They were at home for Summer Vacation and generally want something or the other for snacks. However for lunch Hubby Dear made them eat this and they wanted more. I will surely got to repeat this as I still have some more frozen.
I made this pulao quite spicy as I was pairing it with just onion raitha. This makes a filling meal by itself.
Lilva Pulao is the pick for H in the AtoZ Quick Under 30 Minutes, which is my theme in the Biryanis, Pulaos, Khichdis and Mixed Rices, where I am doing Quick Under 30 Minutes Meals. If you want to read some elaborate Biryanis, check out what I have for L in Spice your Life!
A to Z Quick Under 30 Minutes Meals
A for Achari Chana Vegetable Pulao
B for Bhuga Chawara
C for Cholia Chawal
D for Dal Khichdi
E for Ellu Sadam
F for Fodnicha Bhaat
G for Green Garlic Pulao
H for Hare Chane Ka Pulav
I for Ivygourd Masala Rice
J for Jevarisi Chitranna
K for Kadam Bhog
PIN This for Later!
Step By Step Pictures for making Lilva Pulao
Lilva Pulao | How to make Fresh Toor Lilva Pulao
Ingredients Needed:
1.5 cup Basmati Rice
1 cup Fresh Toor / Toor Lilva
1/2 cup Potato
2.5 cups Water
1 tbsp Ghee
Salt to Taste
1 tsp Cooking Oil
1 Black Cardamom
2 Cardamom
1 inch Cinnamon
3 Cloves
1 Star Anise
2 small Bay Leaf
1 cup Onions juliennes
1 tsp Ginger Garlic Paste
3 to 4 Green Chilies, chopped in middle
1 cup Tomato puree
A Pinch Turmeric Powder
1 tsp Red Chilli Powder
1/2 tsp Cumin Powder
1 tsp Coriander Powder
Handful Coriander leaves
Wash and soak the rice for 15 mins.
In a pressure cooker, heat ghee and oil, add all the whole spices.
Then add chopped onions, green chillies and saute well.
Now add ginger garlic paste and saute for few minutes.
Add the tomato puree, saute and then add the spice powders.
Saute on high for few minutes, add the fresh toor, cubed potato.
Combine everything and simmer for few minutes.
Next add the drained rice and add water.
Cover with lid and cook for 3 whistles.
Fluff the rice once the pressure falls, serve with raitha
- 1.5cup Basmati Rice
- 1cup Fresh Toor / Toor Lilva
- 1/2cup Potato
- 2.5cups Water
- 1tbsp Ghee
- Salt to taste
- 1tsp Cooking Oil
- 1 Black Cardamom
- 2 Cardamom
- 1inch Cinnamon
- 3 Cloves
- 1 Star Anise
- 2small Bay Leaf
- 1cup Onions juliennes
- 1tsp Ginger Garlic paste
- 1cup Tomato puree
- 3 to 4 Green Chilieschopped
- A Pinch Turmeric powder
- 1tsp Red Chilli powder
- 1tsp Coriander Powder
- 1/2tsp Cumin Powder
- Handful Coriander Leaves
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Wash and soak the rice for 15 mins.
-
In a pressure cooker, heat ghee and oil, add all the whole spices.
-
Then add chopped onions, green chilies and saute well.
-
Now add ginger garlic paste and saute for few minutes.
-
Add the tomato puree, saute and then add the spice powders.
-
Saute on high for few minutes, add the fresh toor, cubed potato.
-
Combine everything and simmer for few minutes.
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Next add the drained rice and add water.
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Cover with lid and cook for 3 whistles.
-
Fluff the rice once the pressure falls, serve with raitha
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99
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