South African Vegetable Biryani
A delicious South African dish made with rice, potatoes, green peas and hot chili peppers.
Yield
12 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
onions
sliced |
|
| 6E+1 | ml |
ghee (clarified butter)
|
|
| 6 | each |
hot chili peppers
crushed into a paste OR 2 ts cayenne |
*
|
| 1 | each |
ginger
2 inch piece |
*
|
| 1E+1 | each |
garlic cloves
|
*
|
| 118 | ml |
lentils
dried |
|
| 226.8 | g |
green peas
shelled |
|
| 226.8 | g |
carrots
chopped |
|
| 226.8 | g |
green beans
chopped |
|
| 3 | each |
tomatoes
chopped |
*
|
| 6 | each |
cloves, whole
|
*
|
| 1 | each |
cinnamon sticks
4 inch piece |
*
|
| 6 | each |
cardamom pods
crushed |
*
|
| 5 | ml |
turmeric
|
|
| 3 | each |
mint sprigs
pounded OR 1/2 ts dried mint |
* |
| 473 | ml |
rice
long grained white |
|
| 6 | each |
potatoes
chopped |
*
|
| 1E+1 | ml |
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.
