SOUTH AFRICAN VEGETABLE BIRYANI

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VEGETARIAN SOUTH AFRICAN VEGETABLE BIRYANI

 

3 large onions, sliced

4 tbsps. ghee

6 chili peppers, crushed into a paste or 2 tsps. cayenne

1 2 " piece ginger

10 garlic cloves

1/2 c. lentils, dried

1/2 lb. green peas, shelled

1/2 lb. carrots, chopped

1/2 lb. green beans, chopped

3 large tomatoes, chopped

6 whole cloves

1 4 " piece cinnamon stick

6 cardamom pods, crushed

1 tsp. turmeric

3 sprigs mint, pounded or 1/2 tsp. dried mint

2 cs. long grain white rice

6 large potatoes, chopped

2 tsps. salt

 

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 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.