South African Vegetable Biryani Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 large: Onions, sliced
4 tbsp: Ghee,
6 each: Chili peppers, crushed into, a paste -=OR=-
2 tsp: Cayenne,
1 each: 2" piece ginger,
10 each: Garlic cloves,
1/2 cup: Lentils, dried
1/2 lbs: Green peas, shelled
1/2 lbs: Carrots, chopped
1/2 lbs: Green beans, chopped
3 large: Tomatoes, chopped
6 each: Whole cloves,
1 each: 4" piece cinnamon stick,
6 each: Cardamom pods, crushed
1 tsp: Turmeric,
3 each: Sprigs mint, pounded -=OR=-
1/2 tsp: Dried mint,
2 cup: Long grain white rice,
6 large: Potatoes, chopped
2 tsp: 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.
Source from luhu.jp
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.
Source from luhu.jp