Bengali Inspired Pilaf with Cashews and Raisins

Ingredients

• 1 + ½ cup rice (either Basmati or Gobindo Bhog/Kamini Bhog or some very fragrant rice, like Jasmine rice)
• 2 tablespoon ghee + 1 tablespoon (to fry the onions) [only if you are using onions]
• 1.5 inch cinnamon stick
• 4 small green cardamom
• 4 cloves
• 2 tejpatta/Indian bay leaves
• a pinch of mace (powdered)
• a few grinds of freshly ground black pepper (as much or as little as you want)
• 1 inch fresh ginger, grated
• 1.5-2 cups packed onion very finely sliced in half moon (optional)
• ¼-1/2 cup raw cashews (adjust amount to taste)
• ¼-1/2 cup golden or sultana raisins
• a fistful of slivered almonds (optional)
• salt to taste
• 3 teaspoon sugar or to taste + ½ teaspoon (to caramelize onion, if you are using)
• ¼ – ½ cup shelled peas (optional – adjust amount to taste)
• a sprinkle of turmeric powder (optional), – only if you want light yellow hue
• 1 slit green chili pepper (optional)
• a small pinch of saffron (optional)

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