> Categories: Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game   South African Vegetable Biryani Category Beans and Grains Total Hits 684 Rating | voted : 0 times The Recipe Ingredients 3 each onions, sliced 4 tablespoon ghee 6 each chili peppers, crushed into a paste OR 2 ts cayenne 1 each ginger, 2 inch piece 10 each garlic cloves 1/2 cup lentils, dried 1/2 pound green peas, shelled 1/2 pound carrots, chopped 1/2 pound green beans, chopped 3 each tomatoes, chopped 6 each whole cloves 1 each cinnamon stick, 4 inch piece 6 each cardamom pods, crushed 1 teaspoon turmeric 3 each sprigs mint, pounded OR 1/2 ts dried mint 2 cup long grain white rice 6 each potatoes, chopped 2 teaspoon salt Directions: In a large, heavy skillet, fry the onions in the ghee until golden. With a slotted spoon, remove 1/3 of the slices & set aside. Add to the pot, the ginger, garlic & chili paste. Fry for 5 or 6 minutes, stirring constantly. Add the lentils, peas, carrots & beans. Reduce heat & cook for 15 minutes. Add more ghee if necessary. Add tomatoes, spices & mint. Stir for 5 minutes. Pour in 1 cup of very hot water, cover & simmer until the vegetables are half-cooked. Add the rice, potatoes, salt & another 4-5 cups of hot water. Cover & cook for 20 minutes or until the rice is done & the water is absorbed. Garnish with the reserved onion slices.

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