Side Pannel
South African Vegetable Biryani
South African Vegetable Biryani
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Rice, Vegetarian, African
Ingredients List
- 3 lg Onions, sliced
- 4 tb Ghee
- 6 Chili peppers, crushed into
- -- a paste -=OR=-
- 2 ts Cayenne
- 1 2" piece ginger
- 10 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 Whole cloves
- 1 4" piece cinnamon stick
- 6 Cardamom pods, crushed
- 1 ts Turmeric
- 3 Sprigs mint, pounded -=OR=-
- 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.
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.
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