Vegetable Biryani (South Africa)

“From: “The Africa News Cookbook, African Cooking for Western Kitchens”.”
READY IN:
1hr 20mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large, heavy skillet or stew pot, fry the onions in butter until they are golden brown. With a slotted spoon, remove about 1/3 of the slices and set aside.
  2. Add to the pot the ginger, garlic and chili paste, and fry for 5-6 minutes, stirring constantly. Then add the lentils, green peas, carrots and green beans. Reduce heat and cook for 15 minutes, adding more butter or a bit of oil if needed.
  3. Add the tomatoes, spices and mint, and stir for 5 minutes.
  4. Then pour a cup of hot water, cover, and simmer until vegetables are about half cooked.
  5. Add rice, potatoes, salt and another 4-5 cups of hot water (use the lesser amount if your vegetables have created quite a bit of liquid). Cover again, and cook for another 20-30 minutes until rice is done and water is absorbed.
  6. To serve, garnish with the reserved onion slices, and pass around a bowl of yogurt as a sauce.

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