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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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