Cook the rice and the onions at the same time--when they get to the stage that they can be ignored, start the last part of the dish. (If you are new to caramelizing onions, Simply Recipes has a great basic how-to--just use ghee.)

Heat the ghee in a large skillet with the mustard seeds. Place a lid over the pan, ajar, to allow steam to escape. When the mustard seeds slow their popping, add the cumin seeds and let roast until darkened in color--keep an eye on them as cumin seeds can burn quickly.

Add the minced onions (if using) and garlic and ginger. Cook until fragrant and starting to brown.

Add the turmeric and paprika or cayenne pepper and stir for one minute. Add the cauliflower and toss. Turn the heat down and cover the pan. If the ingredients seem dry, add a tablespoon or 2 of water but I did not need to.

Let cook for 5 minutes. Then raise the heat back to medium and toss in the ground cumin, ground coriander and one teaspoon of garam masala. Let cook for one minute. Then add the tomatoes, toss, and cover the pan again on a lower heat.

Let cook for 5 minutes again. Then turn the heat back up to medium and add the ground turkey with a hefty (to taste, about a teaspoon would be my preference) pinch of salt. Toss and continue to cook, stirring occasionally, on the high heat until the turkey is browned.

Add the chickpeas and cover the pan, again reducing the heat. Let simmer to merge the flavors and make sure the cauliflower is cooked through, 10-20 minutes. Stir in the last teaspoon of garam masala and the lemon or lime juice and taste for salt.

Mix the cooked rice into the cauliflower-ground turkey mixture. Serve topped with defrosted peas, chopped cilantro, the caramelized onions and preferably some kind of sweet and sour chutney.