Vegetable Biryani South Africa

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From: “the africa news cookbook, african cooking for western kitchens”.

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Steps

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In a large , heavy skillet or stew pot , fry the onions in butter until they are golden brown.

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With a slotted spoon , remove about 1 / 3 of the slices and set aside.

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Add to the pot the ginger , garlic and chili paste , and fry for 5-6 minutes , stirring constantly.

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Then add the lentils , green peas , carrots and green beans.

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Reduce heat and cook for 15 minutes , adding more butter or a bit of oil if needed.

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Add the tomatoes , spices and mint , and stir for 5 minutes.

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Then pour a cup of hot water , cover , and simmer until vegetables are about half cooked.

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Add rice , potatoes , salt and another 4-5 cups of hot water.

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Cover again , and cook for another 20-30 minutes until rice is done and water is absorbed.

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To serve , garnish with the reserved onion slices , and pass around a bowl of yogurt as a sauce.

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Ingredients

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onions, butter, chili peppers, fresh ginger, garlic cloves, dry lentils, green peas, carrot, green beans, tomatoes, whole cloves, cinnamon sticks, cardamom pods, turmeric, of fresh mint, long-grain white rice, potatoes, salt, hot water, yogurt