Heat ghee in a pan and fry cashews and raisins until golden brown. Set aside.

In the same pan, brown the thinly sliced onions and set aside.

Soak rice for 30 minutes, then drain.

Add more ghee to the pan and sauté cumin, fennel, cardamom, cloves, and cinnamon stick for 15 seconds.

Add onions and cook until softened.

Add rice and cook for 1 minute.

Add 2 cups of water and salt. Cover and cook until water is absorbed. Turn off heat and let it sit covered for 30 minutes.

Prepare the gobi masala. Mix cauliflower with marination ingredients and let sit for 10 minutes.

Heat oil in a pan and fry cauliflower until crisp.

In another pan, heat oil or ghee and sauté thinly sliced onions until browned. Add green chilies, ginger, and garlic and cook for 2 minutes.

Add garam masala and cumin powder and mix. Add tomatoes and salt and cook until tomatoes soften.

Add fried cauliflower and mix. Add coriander and mint leaves and mix again.

Layer the cooked basmati rice over the gobi masala. Cover and cook on low heat for 5 minutes.

Garnish with fried onions, cashews, and raisins. Serve hot with boondi raita and kachumber salad.