South African Vegetable Biryani
A delicious South African dish made with rice, potatoes, green peas and hot chili peppers.
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.
Nutrition Facts
Serving Size 129g (4.6 oz)
South Africa
This recipe is inaccurate and incomplete
over 3 years ago