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Saturday, 17 September 2016

Banana Stem Fried Rice


          Banana stem has a lot of health benefits, is good for weight loss and in lowering high blood pressure. It contains fibre, potassium and vitamin B6. You must have had Banana Stem in a curry form. Now how about making a fried rice with it? It can be a one-pot meal which can be enjoyed with raita and papad as accompaniments. It can also be a lunch box meal too. Please check below a step by step method with pictures to prepare it. 








  • 5"-6" long banana stem
  • 2-3 cups buttermilk
  • 1 cup basmati rice, soaked in water for 30 minutes
  • 1 tbsp. ghee
  • 1 tbsp. oil
  • 1" cinnamon
  • 2-3 green cardamoms
  • 4-5 cloves
  • 2 bay leaves
  • 1 mace
  • 2 star anise
  • 1 tsp. cumin seeds
  • 1 onion, sliced
  • 1 tsp. ginger-garlic paste
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. red chili powder
  • 1 tsp. garam masala powder
  • 1 tbsp. coriander-cumin powder
  • 1 tomato, chopped
  • 2-3 green chilies, slit
  • few cashewnuts, fried
  • handful of coriander & mint leaves 
  • raita & papad to serve





          Slice the banana stem finely and immerse in buttermilk till cooking time to avoid discoloration. Pressure cook rice separately and spread out on a plate to cool down.

          Drain the banana stem and pressure cook in sufficient water for 2-3 whistles. Drain and squeeze out any water. 

          Heat oil and ghee. Temper with bay leaves, cinnamon, cardamoms, cloves, mace, star anise and cumin seeds. Saute for a few seconds.

          Add the onion and fry till light brown. Then add all the dry spices (except salt) and the ginger-garlic paste mixed with 1/4 cup water. Saute till the oil separates.

          Then add the tomato and continue to fry till it is mashed. Add the drained banana stem and salt. Fry for 2-3 minutes on a medium flame.

          Add the rice and green chilies. Mix everything well and saute for another 2-3 minutes. Then add the mint and coriander leaves and toss well. 

          When done, garnish with the fried cashews and serve with raita and papad.




                   Slice the banana stem finely and immerse in buttermilk till cooking time to                                        avoid discoloration. 




                       Drain the banana stem and pressure cook in sufficient water for 2-3 
                       whistles. 




                                Drain and squeeze out any water. 



                        Heat oil and ghee. Temper with bay leaves, cinnamon, cardamoms, 
                        cloves, mace, star anise and cumin seeds. Saute for a few seconds.



                               Add the onion and fry till light brown. 



                      Then add all the dry spices (except salt) and the ginger-garlic paste mixed
                       with 1/4 cup water. Saute till the oil separates.



                                Then add the tomato and continue to fry till it is mashed. 




                       


                        Add the drained banana stem and salt. Fry for 2-3 minutes on a medium
                        flame.



                       Add the rice & green chilies. Mix everything well and saute for another
                       2-3 minutes. 




                               Then add the mint and coriander leaves and toss well. 



                     When done, garnish with the fried cashews & serve with raita & papad.












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