South African Vegetable Biryani (#1267)

Serves
Ready
6
1.5
Hours
Prep
Cook
30
Minutes
1
Hours
Categories
African Main Vegetarian
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Ingredients

  • 3 Onions sliced
  • 4 tablespoons Ghee (Clarified Butter)
  • 6 Hot Chili Peppers crushed into a paste OR 2 ts cayenne
  • 1 Ginger 2 inch piece
  • 10 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 Tomatoes chopped
  • 6 Whole Cloves
  • 1 Cinnamon Sticks 4 inch piece
  • 6 Cardamom Pods crushed
  • 1 tsp Turmeric
  • 3 Mint Sprigs pounded OR 1/2 ts dried mint
  • 2 cups Rice long grained white
  • 6 Potatoes chopped
  • 2 tsp Salt

Directions

  1. 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.
  2. Add tomatoes, spices & mint. Stir for 5 minutes. Pour in 1 cup of very hot water, cover & simmer until the vegetables are half-cooked.
  3. Add the rice, potatoes, salt & another 4 to 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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