Title: South African Vegetable Biryani
Categories: Entree African Rice Vegetarian
Yield: 6 Servings
| 3 | lg | Onions, sliced |
| 4 | tb | Ghee |
| 6 | | Chili peppers, crushed into - a paste -=OR=- |
| 2 | ts | 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 | lg | Tomatoes, chopped |
| 6 | | Whole cloves |
| 1 | | 4" piece cinnamon stick |
| 6 | | Cardamom pods, crushed |
| 1 | ts | Turmeric |
| 3 | | Sprigs mint, pounded -=OR=- |
| 1/2 | ts | Dried mint |
| 2 | c | Long grain white rice |
| 6 | lg | Potatoes, chopped |
| 2 | ts | 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.