### TranslatedIngredients: 1-1/2 cups Basmati rice - soaked in water for 15 minutes and drain the water,Salt - to taste,1/2 cup Banana Stem - finely chopped and boiled,2 Bay leaf (tej patta),1 teaspoon Cinnamon Powder (Dalchini),2 tablespoons Ghee,8 Cashew nuts,8 Raisins,Sunflower Oil - as required,1/4 cup Sugar - adjust according to your taste ### PrepTimeInMins: 30 ### CookTimeInMins: 30 ### TotalTimeInMins: 60 ### Servings: 2 ### Cuisine: Bengali Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Thor Chal recipe, cook the banana stem along with a little salt in the pressure cooker with 2 tablespoons water for 2 to 3 whistles. Once cooked, turn off the heat and keep aside.Heat ghee in a heavy bottomed pan. Once it is slightly hot, add cooked banana stem and stir fry for a few minutes until it gets the flavors from ghee. Keep aside.Next, heat 1 tablespoon ghee in the same pan and add cashews. Saute the cashews till they become golden brown in colour. Ensure you roast on medium heat, so the cashews get roasted evenly. Once done, stir in the raisins and cinnamon powder, saute until it puffs up and turn off the heat. Into a pressure cooker, heat the remaining ghee over medium heat.Stir in the bay leaf, rice, banana stem, salt, sugar and mix everything well. Add 2 cups water, cover the pressure cooker and let it cook till for 2 to 3 whistles and turn off the heat. Allow the pressure to release naturally.Once the Thor Chal is cooked, fluff up the rice and garnish it with raisins, cashews and cinnamon powder. Serve Banana Stem Pulao along with Bengali Style Cholar Dal, Chaal Kopi and Phulka for your everyday meals.