South African Vegetable Biryani RecipeOrigin: South Africa Period: Traditional |
Ingredients
3 large onions, sliced 
South African Vegetable Biryani Preparation:Method:In a large frying pan fry the onions in the ghee until golden brown. Using a slotted spoon remove a third of the onions and set aside. Add the ginger, garlic and chilli paste and fry for a further five minutes, stirring frequently. Add the lentils, peas, carrots and beans then reduce the heat and cook for 15 minutes (adding more ghee as necessary). At this time add the tomatoes, spices and mint. Stir and cook for 5 minutes. Add 240ml very hot water, cover the pan and simmer until the vegetables are half-cooked (about 15 minutes). Add the rice, potatoes and a further 1l of hot water then season with salt. Cover and simmer for 20 minutes, or until the rice is cooked and all the water has been absorbed. Tip onto a serving plate and garnish with the reserved onions. |
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