SOUTH AFRICAN VEGETABLE BIRYANI

Ingredients

• Serving Size : 6 Preparation Time :0:00
• 3 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.

Submitted 6/13/05.
Source: recipesource
Submitted By: Meryl
merstarunicorn11@hotmail.com
SOUTH AFRICAN VEGETABLE BIRYANI