Cauliflower masala rice

1. Soak 2 1/2 cups of Kaima rice in water for 30 minutes. Drain water from the rice.
2. For the cauliflower masala, heat 3 tbsps of sunflower oil and 2 tbsps of butter. Stir in 3 big or 4 medium onions (thinly sliced), 3/4 tsp of salt and 4 slit green chilies. Cook until the onions turn almost golden brown in color. Add the paste of 10 small garlic cloves and 1/2” ginger. Cook until the raw smell disappears and the onions turn golden brown in color.
3. Stir in 1/2 tsp of turmeric powder, 2 level tsps of Kashmiri chili powder and 1 level tbsp of coriander powder; cook for 2 minutes on low heat.
4. Add 1 medium tomato (finely chopped) and cook until it turns mushy.
5. Stir in 4 cups of cauliflower florets and 3/4 tsp of salt; fry on medium high heat for 2 minutes. Add 1/2 cup of hot water and cover cook on medium low heat for 15 minutes or until the florets are soft but not mushy. Add 3/4 cup of thick coconut milk (extracted from 1 cup of grated coconut), 1 tsp of sugar, 1 tsp of fennel powder, 1/4 cup of finely chopped cilantro and 1/4 cup of finely chopped mint leaves. Bring mixture to a slow boil and remove from heat.
6. Heat 2 tbsps of ghee and add 5 green cardamoms, 5 cloves, 2” cinnamon stick, and 1 tsp of caraway seeds. Cook for a few seconds. Add the rice, and 2 1/2 tsps of salt. Fry on medium high heat for 2 to 3 minutes. Add 4 3/4 cups of boiling water. Cover and cook on medium high heat for 5 minutes and on low heat for another 5 minutes.
7. Add the prepared cauliflower masala, 1/4 cup of chopped cilantro, 1/4 cup of chopped mint leaves, 2 tbsps of fried cashews and 1 tsp of pepper powder. Mix carefully on high heat for a minute.