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South African Vegetable Biryani

 
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A delicious South African dish made with rice, potatoes, green peas and hot chili peppers.

Yield

12

servings

Prep

30

min

Cook

60

min

Ready

90

min

 

Ingredients

3 medium onions
sliced
4 tablespoons ghee (clarified butter)
6 hot chili peppers
crushed into a paste OR 2 ts cayenne
*
1 piece ginger
2 inch piece
*
10 garlic cloves
*
½ cup lentils
dried
½ pound green peas
shelled
½ pound carrots
chopped
½ pound green beans
chopped
3 tomatoes
chopped
*
6 cloves, whole
*
1 cinnamon sticks
4 inch piece
*
6 cardamom pods
crushed
*
1 teaspoon turmeric
3 mint sprigs
pounded OR 1/2 ts dried mint
*
2 cups rice
long grained white
6 potatoes
chopped
*
2 teaspoons salt

Directions

In a large, heavy skillet, fry the onions in the ghee until golden.

With a slotted spoon, remove ⅓ of the slices, and set aside.

Add to the pot, the ginger, garlic and chili paste.

Fry for 5 or 6 minutes, stirring constantly.

Add the lentils, peas, carrots and beans.

Reduce heat and cook for 15 minutes. Add more ghee if necessary.

Add tomatoes, spices and mint. Stir for 5 minutes.

Pour in 1 cup of very hot water, cover and simmer until the vegetables are half-cooked.

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

Cover and cook for 20 minutes or until the rice is done and the water is absorbed.

Garnish with the reserved onion slices.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 129g (4.6 oz)
Amount per Serving
Calories 30313% of calories from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 506mg 21%
Total Carbohydrate 20g 20%
Dietary Fiber 8g 31%
Sugars g
Protein 17g
Vitamin A 84% Vitamin C 35%
Calcium 7% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

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