In a 2 quart pot, heat the ghee or oil. Add the onion and sauté until clear and soft. Add the ginger, cumin, turmeric and cayenne, and stir until fragrant. Add the brown sugar, salt, rice, water, cauliflower and carrots. Bring to a full boil, then turn the heat to low. Cover tightly and simmer for 15 minutes. Take off the lid and tilt the pan, all the water should be absorbed. Quickly toss in the peas, raisins, and lemon and fluff. Re-cover for about five minutes. Serve sprinkled with cilantro.