Vegetable Biryani (South Africa)

Ingredients

• 3 large onions, sliced
• 4 tablespoons butter or clarified butter
• 6 chili peppers, crushed into a paste (I will use a lesser amount of chili paste or crushed red pepper flakes) or 2 teaspoons cayenne pepper (I will use a lesser amount of chili paste or crushed red pepper flakes)
• 2 tablespoons fresh ginger, minced (2-inch piece)
• 10 garlic cloves, minced
• 1/2 cup dry lentils, pre-soaked
• 1/2 lb green peas
• 1/2 lb carrot, chopped
• 1/2 lb green beans, chopped
• 3 large tomatoes, chopped
• 6 whole cloves
• 4 inches cinnamon sticks
• 6 cardamom pods, crushed
• 1 teaspoon turmeric
• 3 sprigs fresh mint, pounded or 1/2 teaspoon dried mint, pounded
• 2 cups long-grain white rice, uncooked (basamati is good)
• 6 large potatoes, chopped into large chunks
• 1-2 teaspoon salt
• 5-6 cups hot water
• yogurt, to serve

Directions

1. 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. 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. 3

   Add the tomatoes, spices and mint, and stir for 5 minutes.

4. 4

   Then pour a cup of hot water, cover, and simmer until vegetables are about half cooked.

5. 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. 6

   To serve, garnish with the reserved onion slices, and pass around a bowl of yogurt as a sauce.