"South African Vegetable Biryani"
| Ingredients | | | 3 | each | onions, sliced | | | 4 | tablespoon | ghee | | | 6 | each | chili peppers, crushed into a paste OR 2 ts cayenne | | | 1 | each | ginger, 2 inch piece | | | 10 | each | garlic cloves | | | 1/2 | cup | lentils, dried | | | 1/2 | pound | green peas, shelled | | | 1/2 | pound | carrots, chopped | | | 1/2 | pound | green beans, chopped | | | 3 | each | tomatoes, chopped | | | 6 | each | whole cloves | | | 1 | each | cinnamon stick, 4 inch piece | | | 6 | each | cardamom pods, crushed | | | 1 | teaspoon | turmeric | | | 3 | each | sprigs mint, pounded OR 1/2 ts dried mint | | | 2 | cup | long grain white rice | | | 6 | each | potatoes, chopped | | | 2 | teaspoon | salt | | | | | |
Directions:
| In a large, heavy skillet, fry the onions in the ghee until golden. With a slotted spoon, remove 1/3 of the slices & set aside. Add to the pot, the ginger, garlic & chili paste. Fry for 5 or 6 minutes, stirring constantly. Add the lentils, peas, carrots & beans. Reduce heat & cook for 15 minutes. Add more ghee if necessary.
Add tomatoes, spices & mint. Stir for 5 minutes. Pour in 1 cup of very hot water, cover & simmer until the vegetables are half-cooked.
Add the rice, potatoes, salt & another 4-5 cups of hot water. Cover & cook for 20 minutes or until the rice is done & the water is absorbed. Garnish with the reserved onion slices.
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