Ingredients

• 3 tbsp - sultanas
• 2 cups - basmati
• 25 - whole (unprepared) peanuts
• 5 - Indian bay leaf
• 1.5 inch - ginger
• 20 - whole cardamom seeds
• 6 - cinnamon sticks
• 1/2 tsp - turmeric
• Sugar to taste
• 1/4 lb - butter
• Salt to taste

How to Make Bengali Pilau Rice

• Prepare the whole shelled peanuts by soaking them in hot water for 1/2 hour and then removing the skin.
• Crush the cardamom seeds and cinnamon sticks and skin the ginger and chop it into small strips.
• Wash the rice and cook in plenty of water with a little turmeric.
• After about 20 minutes, drain off the water using a colander.
• Melt the butter in another saucepan.
• Add the peanuts and heat until they turn a little brown.
• Next add the sultanas and heat until they puff up (about 1 minute), then add bay leaves.
• Now add ginger and fry till brown and add the crushed cinnamon and cardamom .
• Fry the mixture together for a minute.
• Take the saucepan off the heat and now add the rice.
• Mix well with a wooden spatula.
• Finally add salt and sugar to taste and mix.
• Recipe Courtesy: http://maneadige.blogspot.com/