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SOUTH AFRICAN VEGETABLE BIRYANI Recipe | |
Vegetable | |
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Ingredients:
Serving Size : 6 Preparation Time :0:003 lg Onions, sliced 4 tb Ghee (or butter) 6 ea Chili peppers, crushed intoa paste 2 ts Cayenne 1 ea 2" piece ginger 10 ea 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 ea Whole cloves 1 ea 4" piece cinnamon stick 6 ea Cardamom pods, crushed 1 t Turmeric 3 ea Sprigs mint, pounded - 1/2 ts Dried mint 2 c Long grain white rice 6 lg Potatoes, chopped 2 ts 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 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. | |