South african vegetable biryani

Yield: 6 servings

Measure Ingredient
3 larges Onions, sliced
4 tablespoons Ghee
6 eaches Chili peppers, crushed into a paste -=OR=-
2 teaspoons Cayenne
1 each 2" piece ginger
10 eaches Garlic cloves
½ cup Lentils, dried
½ pounds Green peas, shelled
½ pounds Carrots, chopped
½ pounds Green beans, chopped
3 larges Tomatoes, chopped
6 eaches Whole cloves
1 each 4" piece cinnamon stick
6 eaches Cardamom pods, crushed
1 teaspoon Turmeric
3 eaches Sprigs mint, pounded -=OR=-
½ teaspoon Dried mint
2 cups Long grain white rice
6 larges Potatoes, chopped
2 teaspoons Salt

In a large, heavy skillet, fry the onions in the ghee until golden.

With a slotted spoon, remove ⅓ 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 c of very hot water, cover & simmer until the vegetables are half-cooked. Add the rice, potatoes, salt & another 4 to 5 c of hot water. Cover & cook for 20 minutes or until the rice is done & the water is absorbed. Garnish with the reserved onion slices.

"The Africa News Cookbook"

Submitted By MARK SATTERLY On 12-05-94

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