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Title: Buriyani Rice #1
Categories: Indian, Rice
Yield: 8 Servings

5 c Cooked rice
2 md Onions
6 oz Peanuts
1/2 ts Fennel seeds
1/2 ts Cinnamon powder
6 md Potatoes
1/3 Cabbage
24 String beans
1 Handful cilantro; chopped
2 ts Salt
1 ts Fennel powder

Peel and slice potatoes into 1/8" cubes and deep fry. Slice onion
small and fry with mustard seeds. Cut cabbage small. Fry it in a
small amount of ghee or steam lightly. Add all above ingredients to
cooked rice. Stir in coriander and cinnamon. Great with coconut
chutney.

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

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