Basanti Pulao (Bengali Pilau Rice)

Ingredients:

400g basmati rice
3 tbsp sultanas
25 whole (unshelled) peanuts
4 Malabathrum (Indian Bay Leaf), (tej patta) (or substitute cassia bark)
4cm length of ginger, grated
20 green cardamom seeds
6 small cinnamon sticks
1/8 tsp turmeric
1 tbsp sugar (or to taste)
1 1/2 tsp salt (or to taste)
1/2 tsp turmeric
120g unsalted butter

Method:

Shell the peanuts then soak in hot water for 30 minutes before removing the skins. Wash the rice at least twice in plenty of cold water then set aside to drain.

Heat a small non-stick pan and use to toast the cardamom seeds and cinnamon until aromatic. Transfer to a spice or coffee grinder and render to a fine paste.

Transfer the rice to a saucepan and add at least twice the depth of water. Start cooking over medium heat then stir 1/8 tsp turmeric into the water. Continue cooking for 20 minutes then take the pan off the heat and drain the rice.

Now melt the butter in a separate pan. Add the peanuts and cook until they begin to brown then add the sultanas and cook until they plump up (about 1 minute) before stirring-in the bayleaves and ginger. Continue cooking until the ginger begins to brown and becomes aromatic then add the ground spices. Fry the mixture, stirring often, for about 1 minute then take the pan off the heat and stir-in the part cooked rice.

Secure a lid on the pan and shake well to mix all the ingredients and to coat the grains in the butter. Season with salt and sugar and stir gently to combine. Serve hot.