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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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