Thor Chal (Banana Stem Pulao)
Description:
Thor Chal, also known as Banana Stem Pulao, is a vibrant and flavorful dish commonly enjoyed in Bengali households. This healthy and delicious vegetarian pulao features the unique addition of banana stem, which not only enhances the taste but also provides numerous health benefits. Banana stem is known for its ability to help with acidity, manage cholesterol and blood pressure, treat kidney stones and urinary tract infections (UTI), and more. The slightly sweet flavor of this dish, combined with aromatic spices and the richness of ghee, makes it an ideal choice for everyday meals.
Cuisine: Bengali
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Basmati rice | 1-1/2 cups, soaked in water for 15 minutes and drained |
| Salt | To taste |
| Banana stem | 1/2 cup, finely chopped and boiled |
| Bay leaf (tej patta) | 2 leaves |
| Cinnamon powder (Dalchini) | 1 teaspoon |
| Ghee | 2 tablespoons |
| Cashew nuts | 8, roasted |
| Sultana raisins | 8, soaked |
| Oil | As required |
| Sugar | 1/4 cup, adjust according to taste |
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Instructions:
-
Cook the Banana Stem:
- In a pressure cooker, add the finely chopped banana stem along with a pinch of salt and 2 tablespoons of water.
- Cook the mixture for 2-3 whistles on medium heat, then turn off the heat and allow the pressure to release naturally.
- Once cooked, keep the banana stem aside.
-
Sauté the Banana Stem:
- Heat 1 tablespoon of ghee in a heavy-bottomed pan. Once the ghee is slightly hot, add the cooked banana stem and stir-fry it for a few minutes. This step allows the banana stem to absorb the ghee’s flavors. Keep aside.
-
Roast the Cashews and Raisins:
- In the same pan, add 1 tablespoon of ghee and roast the cashews on medium heat until they turn golden brown. Make sure to roast them evenly.
- Once done, stir in the sultana raisins and cinnamon powder. Sauté for a minute or two, allowing the raisins to puff up, then turn off the heat. Set aside.
-
Prepare the Pulao:
- In a pressure cooker, heat the remaining ghee over medium heat. Add the bay leaves and sauté them for a few seconds until they release their fragrance.
- Add the soaked and drained basmati rice to the cooker. Stir the rice gently to coat it with the ghee and bay leaves.
- Now, add the previously sautéed banana stem, salt, sugar, and a little more cinnamon powder to the rice. Mix everything well to ensure an even distribution of flavors.
- Pour in 2 cups of water, stir to combine, and close the pressure cooker lid. Cook the mixture for 2-3 whistles on medium heat, then turn off the heat. Allow the pressure to release naturally.
-
Finishing Touches:
- Once the pressure has fully released, open the pressure cooker and fluff the rice gently with a fork to separate the grains.
- Garnish the Thor Chal with the sautéed cashews, raisins, and a light sprinkle of cinnamon powder for an aromatic finish.
Serving Suggestions:
Serve this delightful Banana Stem Pulao alongside traditional Bengali dishes such as Cholar Dal, Chaal Kopi (a potato and cauliflower curry), and Phulka (soft Indian flatbreads). The combination of flavors will make for a wholesome and satisfying meal that’s perfect for lunch or dinner.
Enjoy this nutritious and flavorful dish that’s as good for your health as it is for your taste buds!
