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     Title: Buriyani Rice #2
Categories: Indian, Rice
     Yield: 14 Servings

 7 1/2 c  Cooked rice
     1 c  Milk
   1/2 ts Saffron
 1 1/2 c  Cashews
   1/2 c  Ghee
     2 tb Turmeric
     4    Cinnamon sticks
     2 tb Coriander powder
     4    Whole cloves; up to 5
     6    Potatoes;
          - sliced long and thin
     5    Carrots;
          - chopped long and thin
     3    Onions; chopped small
     2 tb Ginger
     3 cl Garlic; minced
     1 tb Fennel seeds
     2 tb Cinnamon powder
     2    Green chiles
          Salt

 Heat milk and saffron, stir into rice, set aside. Saute cashews in
 ghee and set aside. Fry potatoes and carrots and set aside. Then
 start on the main sauce: saute onions in ghee, add garlic and green
 chiles until golden. Add cloves, fennel, and cinnamon sticks. Then
 add other spices. Add sauce and vegetables to rice, mix thoroughly.

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

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