Name: Banana Stem Tikka Biriyani recipe by Ayesha Ziana at BetterButter
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: Basmati Rice 1 1/4 cup; Coconut oil 2 tbsp + for deep frying onions + for shallow frying banana stems; Ghee 2 tsp or as req.; Cardamom 5; Clove 5; Cinnamon stick 1 thick piece; Pandan leaf 1/2; Coriander leaves 1 handful; Mint leaves 1 handful; Onion 4; Green chilli 1; Ginger garlic paste 2 tsp; Tomato 1; Curd 50 gm; Lemon 1/2; Salt as req.; Water 2 1/2 cups; Cashews 10 to 15; For tikka masala: Banana stem 1 elbow size; Curd 100 gm; Red chilli powder 2 tsp; Turmeric powder 1/2 tsp; Cumin powder 1 tsp; Pepper powder 1 tsp; Coriander powder 1 tsp; Garam masala 1 tsp; Salt as req.

Ingredients Serving: 4

Basmati Rice 1 1/4 cup
Coconut oil 2 tbsp + for deep frying onions + for shallow frying banana stems
Ghee 2 tsp or as req.
Cardamom 5
Clove 5
Cinnamon stick 1 thick piece
Pandan leaf 1/2
Coriander leaves 1 handful
Mint leaves 1 handful
Onion 4
Green chilli 1
Ginger garlic paste 2 tsp
Tomato 1
Curd 50 gm
Lemon 1/2
Salt as req.
Water 2 1/2 cups
Cashews 10 to 15
For tikka masala: Banana stem 1 elbow size
Curd 100 gm
Red chilli powder 2 tsp
Turmeric powder 1/2 tsp
Cumin powder 1 tsp
Pepper powder 1 tsp
Coriander powder 1 tsp
Garam masala 1 tsp
Salt as req.

Instructions

Marinate the banana stem slices with the 'for tikka masala' ingredients for atleast half an hour. Then shallow fry them in a tawa, or bake or roast them in an oven. Set them aside.
In a kadai, pour oil, add the pandan leaf, cardamom, cloves and cinnamon, 2 sliced onions and saute well.
Now add the green chilli, ginger garlic paste, tomato, curd, everything one by one, and saute well.
Now add the leftover tikka masala used for marination, and saute well until the raw smell goes.
Add the water now with salt, and boil. Now add the rice, which is already soaked for half an hour.
Add the lemon juice now, and half of the coriander and mint leaves. Mix well, close with a lid and cook in low to medium flame.
When the water level is completely reduced, place the kadai on an iron tawa, and start to dum cook in low flame.
After 5 mins, add the banana stem tikka, remaining coriander and mint leaves, and pour ghee. Dum cook again for 10 to 15 mins. Switch off the stove.
Open the lid, garnish with deep fried 2 sliced onions, and ghee roasted cashews. Close the lid for the aroma to be absorbed. Mix well and serve hot after a few mins. That's it..

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