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Title: Cauliflower Buriyani (North Indian Style)
Categories: Indian, Rice
Yield: 1 Batch

2 c Cooked Basmati rice
1/2 c Cashew nuts
5 cl Garlic; up to 6, minced
1/2 c Cilantro leaves
Salt; to taste
6 tb Ghee
1 ts Fennel seed
3 c Cauliflower
1 bn Scallion or onion
6 Hot chiles; up to 8
1 pn Turmeric
Fresh lemon juice;
- as desired
1/2 ts Mustard seeds
Fresh curry leaves

Cut cauliflower into flowerettes. Break the nuts into small pieces.
Chop the cilantro leaves finely. Heat ghee. Add ghee, mustard seeds,
fennel, and curry leaves. When popping begins, lower the heat and add
chopped chilies, coriander, scallion, minced garlic, cashew nuts,
cauliflower, turmeric, and salt, and cook on a low flame, without
breaking the flowerettes, until tender. Then add 4 tb ghee, cooked
rice, and lemon juice and mix well. Serve with yogurt or any raita
(yogurt salad).

Recipe FROM: <https://dev.himalayanacademy.com/media/books/
monks-cookbook/web/toc.html>

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