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South African Vegetable Biryani ethnic, main dish, vegetables, vegetarian 3 large onions, sliced 4 tablespoon ghee 6 each chili peppers, crushed into - a pas; te -=or=- 2 teaspoon cayenne 1 each 2 piece ginger 10 each garlic cloves 1/2 cup lentils, dried 1/2 lb green peas, shelled 1/2 lb carrots, chopped 1/2 lb green beans, chopped 3 large tomatoes, chopped 6 each whole cloves 1 each 4 piece cinnamon stick 6 each cardamom pods, crushed 1 teaspoon turmeric 3 each sprigs mint, pounded -=or=- 1/2 teaspoon dried mint 2 cup long grain white rice 6 large potatoes, chopped 2 teaspoon 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. "The Africa News Cookbook" Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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