SOUTH AFRICAN VEGETABLE BIRYANI

Servings: 6
Ingredients:

3 lg Onions, sliced
4 tb Ghee
6 ea Chili peppers, crushed into
-- a paste -=OR=-
2 ts Cayenne
1 ea 2' piece ginger
10 ea Garlic cloves
1/2 c  Lentils, dried
1/2 lb Green peas, shelled
1/2 lb Carrots, chopped
1/2 lb Green beans, chopped
3 lg Tomatoes, chopped
6 ea Whole cloves
1 ea 4' piece cinnamon stick
6 ea Cardamom pods, crushed
1 ts Turmeric
3 ea Sprigs mint, pounded -=OR=-
1/2 ts Dried mint
2 c  Long grain white rice
6 lg Potatoes, chopped
2 ts Salt

In a large, heavy skillet, fry the onions in the ghee until golden.
With a slotted spoon, remove 1/3 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 c of very
hot water, cover and simmer until the vegetables are half-cooked. Add
the rice, potatoes, salt and another 4 to 5 c 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.

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