Vazhapoo Biryani (Banana flower Pulav)

Every part of this tropical beauty is useful in the kitchen. From top to bottom, the ripe fruit, the unripe fruit, the flower, the stem and even the leaves are not spared in this tree which are all used in any Asian's kitchen. I
don't know of any other plant that serves so much than this one. Probably the most loved plant down South of India, it deserves a better status next to the Lotus as our national plant.


Residing in the US, I never get to cook or eat this plant as often as I do back in Chennai. But thanks to the city of Atlanta, which gifted me this wonderful banana flower on time for me to try out this Biryani, which was long time pending. There is just one trick to this dish that I have mentioned below, which is most important in removing the bitterness from the flowers. After which you simply make any version of pulav. You have to try it to believe the beauty of these flowers in the kitchen....

You need
Vazhapoo (Banana Flowers) - 1 cup (chopped)
Onions - 1/2 (finely chopped)
Tomatoes - 1 (finely chopped)
Garlic cloves - 2 (finely chopped)
Mint leaves - few sprigs (finely chopped)
Green chilly - 2 (slit)
Cloves - 4
Cinnamon Powder - 1 tablespoon
Chilli powder - 1 teaspoon
Garam masala (Optional) - 1 teaspoon
Bay leaves - Optional
Ghee - 1 tablespoon
Basmati rice - 1 cup
Turmeric powder - 1/2 teaspoon
Salt
Oil
Coriander leaves


Method

• Soak the basmati rice in water for 30 minutes.
• In a microwaveable bowl, add the finely chopped vazhapoo, some water and microwave for 4 minutes until it is steamed.
• Drain the water from the vazhapoo.
• You can repeat this process again for another 2 minutes and drain the water, if needed. Keep this aside.
• In a deep pan start by adding oil followed by green chillies, garlic, onions, turmeric powder, cloves and bay leaves and saute for a minute.
• Add chilli powder and tomatoes and saute until tomatoes turn soft.
• Add the vazhapoo, cinnamon powder, garam masala and mint leaves and saute for 3-4 minutes.
• Add 3 cups of water to the pan and bring it to a boil.
• When the water bubbles, add the drained basmati rice, salt, ghee, cover and cook.
• When you see holes on the rice, reduce the heat to low heat , cover and cook until rice is done. 
• Garnish with coriander leaves and serve warm.