Vegetable Biryani (South Africa)

"From: “The Africa News Cookbook, African Cooking for Western Kitchens”."
 
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Ready In:
1hr 20mins
Ingredients:
20
Serves:
12
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ingredients

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directions

  • 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.
  • 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.
  • Add the tomatoes, spices and mint, and stir for 5 minutes.
  • Then pour a cup of hot water, cover, and simmer until vegetables are about half cooked.
  • 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.
  • To serve, garnish with the reserved onion slices, and pass around a bowl of yogurt as a sauce.

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Reviews

  1. Scaled this down and wish I had made the full amount to freeze for later. Other then cutting back on the chili peppers and cayenne I made as posted - all enjoyed the very full flavored dish.
     
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RECIPE SUBMITTED BY

I'm not as active here anymore, but you can find me playing at the new recipezazz.com. I'm not a great photographer, but I love to take food photos with Freddy Cat to bring a smile to people's day. I love to cook and share good food with other people. I have a very large collection of cookbooks. I used to enjoy being able to look up recipes on Zaar by ingredients I had on hand. I miss the Zaar tag game community. Everyone was so nice, and it was super fun. Ah, the good ol' days.
 
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