Banana Flower Pulao (Mocha'r Murighonto)

Name: Banana Flower Pulao (Mocha'r Murighonto)
Total time: 2400 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 100 gm Gobindobhog Rice (Fragnant rice); 1 banana Flower chopped; 1 large potato cut into cubes; 5 green chillies slitted; 1 teaspoon ginger paste; 1 tablespoon dessicated coconut; 2 tablespoon ghee; 1 teaspoon kashmiri red chilli powder; 4 green cardamom; 4 cloves; 1 cinnamon stick; 1 teaspoon cumin seeds; 2 bayleaf; 1 teaspoon garam masala powder; 1 teaspoon turmeric powder; to taste Salt; as needed Sugar; as needed Vegetable oil as

Tanima Sarkhel @cook_11753550

Kolkata

Banana Flower is the great sauce of Vitamin A, C and E. It also provides pottasium and fiber to our body. Murighonto is a Bengali preparation, which is basically cooked with fish head. This is one of my innovation where I have prepared Murighonto with the banana Flower to give it a tasty as well as rich sauce of nutrients. It has a nice fragnant of gobindobhog rice along with the flavour of ghee.

Tanima Sarkhel @cook_11753550

Saved

Ingredients

40min

3 servings

100 gmGobindobhog Rice (Fragnant rice)
1banana Flower chopped
1large potato cut into cubes
5green chillies slitted
1 teaspoonginger paste
1 tablespoondessicated coconut
2 tablespoonghee
1 teaspoonkashmiri red chilli powder
4green cardamom
4cloves
1cinnamon stick
1 teaspooncumin seeds
2bayleaf
1 teaspoongaram masala powder
1 teaspoonturmeric powder
to tasteSalt
as neededSugar
as neededVegetable oil as

Saved

Steps

40min

1

In the pressure cooker add some water and 1/2 teaspoon of turmeric and chopped banana flower. Wait for 4 whisles. Keep it aside and remove it from the pressure cooker.
2

Rinse the rice and drain the water. Make it dry.
3

Add 1 tablespoon ghee in a wok and then add the rice. Fry it for sometime and then remove it from the flame. Keep it aside.
4

Take it in a strainer and wash thoroughly with cold water.
5

Smash it very well with your hand by taking it in a vessel.
6

In a wok, heat 2 tablespoon vegetable oil and add the cumin seeds, bayleaf, green cardamom, cinnamon, r cloves. Saute till the aroma comes out.
7

Add the potatoes and the slitted green chillies and saute them well by adding some salt that is required for the potato.
8

Fry them for sometime and then add the ginger paste and the kashmiri red chilli powder. Saute it well.
9

Add the dessicated coconut and again fry it for a while.
10

Add the boiled banana flower and saute it well. Again add some salt which is required for the entire dish. (previously we have added the salt which was required only for the potato).
11

Saute it for sometime and then add the rice that has been kept aside.
12

Again saute it for sometime. Add 1 cup of water.
13

Mix it well and keep it in a medium flame. Cover it with a lid.
14

Wait till the water dissapears. Check whether the rice is cooked. If no then add some more water and repeat the same process.
15

If the rice has become cooked, add some sugar. Let it be sweetish as bengalis prefer pulao to be a little sweet. Note that it is not a dessert therefore dont add too much of sugar.
16

Add the garam masala powder and mix it well. Add the ghee. Remove it from the flame and keep it covered for sometime so the flavour penetrates.
17

Serve hot. Mocha'r Murighonto, itself is a platter. Therefore you don't need any kind of side dish to have it.