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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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