Name: Banana Stem Fried Rice recipe by Bethica Das at BetterButter
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 3
Ingredients: 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 stick; 2-3 green cardamoms; 4-5 cloves; 1-2 bay leaves; 1 mace; 1-2 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 roasted cashew nuts; handful of coriander & mint leaves; raita & papad to serve

ABOUT Banana Stem Fried Rice RECIPE

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.

Ingredients Serving: 3

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 stick
2-3 green cardamoms
4-5 cloves
1-2 bay leaves
1 mace
1-2 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 roasted cashew nuts
handful of coriander & mint leaves
raita & papad to serve

Instructions

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.

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