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South African Vegetable Biryani

  • 6servings
  • 90minutes
  • 607calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B3, B6, H
MineralsCopper, Natrium, Fluorine, Chromium, Iron, Magnesium, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 each onions sliced

  2. 4 tablespoons ghee (clarified butter)

  3. 6 each hot chili peppers crushed into a paste OR 2 ts cayenne

  4. 1 each ginger

  5. 2 inch piece

  6. 10 each garlic cloves

  7. 1/2 cup lentils dried

  8. 1/2 pound green peas shelled

  9. 1/2 pound carrots chopped

  10. 1/2 pound green beans chopped

  11. 3 each tomatoes chopped

  12. 6 each cloves, whole

  13. 1 each cinnamon stick

  14. 4 inch piece

  15. 6 each cardamom pods crushed

  16. 1 teaspoon turmeric

  17. 3 each mint sprigs pounded OR 1/2 ts dried mint

  18. 2 cups rice long grained white

  19. 6 each potatoes chopped

  20. 2 teaspoons salt

Instructions Jump to Ingredients ↑

  1. 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.

  2. Add tomatoes, spices & mint. Stir for 5 minutes. Pour in 1 cup of very hot water, cover & simmer until the vegetables are half-cooked.

  3. Add the rice, potatoes, salt & another 4-5 cups 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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