Thor Chal Recipe – Banana Stem Pulao
Embark on a delightful culinary journey with this traditional Bengali delicacy known as Thor Chal, or Banana Stem Pulao, a dish that combines the unique flavors of banana stem with aromatic basmati rice, perfectly spiced to elevate your meal. This vegetarian recipe is not only simple to prepare but also offers a refreshing taste that makes it an excellent choice for lunch or a special gathering.
Ingredients
| Ingredient | Quantity |
|---|---|
| Basmati rice (soaked for 15 minutes) | 1-1/2 cups |
| Salt | To taste |
| Banana stem (finely chopped and boiled) | 1/2 cup |
| Bay leaves (tej patta) | 2 leaves |
| Cinnamon powder (dalchini) | 1 teaspoon |
| Ghee | 2 tablespoons |
| Cashew nuts | 8 pieces |
| Raisins | 8 pieces |
| Sunflower oil | As required |
| Sugar | 1/4 cup (adjust according to taste) |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 360 |
| Protein | 6 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 4 g |
| Total Fat | 9 g |
| Saturated Fat | 4 g |
| Sugars | 4 g |
Preparation Time
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Servings: 2
Instructions
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Prepare the Banana Stem: Begin by cooking the chopped banana stem in a pressure cooker with a pinch of salt and 2 tablespoons of water. Cook for about 2 to 3 whistles, then turn off the heat and set aside to cool.
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Sauté the Banana Stem: In a heavy-bottomed pan, heat 2 tablespoons of ghee over medium heat. Once hot, add the cooked banana stem and stir-fry it for a few minutes, allowing it to absorb the rich flavors of the ghee. Remove it from the pan and keep it aside.
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Roast the Nuts and Spices: In the same pan, add an additional tablespoon of ghee. Introduce the cashew nuts, sautéing them until they turn a lovely golden brown. Be careful to keep the heat at medium to ensure even roasting. Once the cashews are done, add the raisins and sprinkle in the cinnamon powder. Sauté this mixture until the raisins puff up, then turn off the heat.
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Cook the Rice: In the pressure cooker, add the remaining ghee over medium heat. Stir in the bay leaves, followed by the soaked basmati rice, the sautéed banana stem, salt, and sugar. Mix everything well to ensure even distribution of flavors.
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Add Water and Pressure Cook: Pour in 2 cups of water, cover the pressure cooker, and cook for another 2 to 3 whistles. After cooking, allow the pressure to release naturally.
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Finishing Touches: Once the Thor Chal is fully cooked, carefully fluff the rice with a fork, gently mixing in the garnishes of roasted cashews, raisins, and a sprinkle of cinnamon powder on top for a touch of elegance.
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Serving Suggestions: Serve your delightful Banana Stem Pulao alongside traditional Bengali dishes such as Cholar Dal, Chaal Kopi (cabbage curry), and warm Phulka (soft Indian flatbreads) for a complete and satisfying meal that celebrates the richness of Bengali cuisine.
This aromatic Banana Stem Pulao is a perfect dish to serve during festive occasions or simply to enjoy a hearty lunch, making every meal a celebration of flavors and textures. Enjoy your culinary adventure with this unique and delightful recipe!
