South African Vegetable Biryani

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.