South African Vegetable Biryani

• 3 each onions sliced
• 4 tablespoons ghee (clarified butter)
• 6 each hot 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 cloves, whole
• 1 each cinnamon sticks 4 inch piece
• 6 each cardamom pods crushed
• 1 teaspoon turmeric
• 3 each mint sprigs pounded OR 1/2 ts dried mint
• 2 cups rice long grained white
• 6 each potatoes chopped
• 2 teaspoons salt

1. In a large, heavy skillet, fry the onions in the ghee until golden.
2. With a slotted spoon, remove 13 of the slices & set aside.
3. Add to the pot, the ginger, garlic & chili paste.
4. Fry for 5 or 6 minutes, stirring constantly.
5. Add the lentils, peas, carrots & beans.
6. Reduce heat & cook for 15 minutes.
7. Add more ghee if necessary.
8. Add tomatoes, spices & mint.
9. Stir for 5 minutes.
10. Pour in 1 cup of very hot water, cover & simmer until the vegetables are half-cooked.
11. Add the rice, potatoes, salt & another 4 to 5 cups of hot water.
12. Cover & cook for 20 minutes or until the rice is done & the water is absorbed.
13. Garnish with the reserved onion slices.

onions, ghee, hot chili peppers, ginger, garlic, lentils dried, green peas, carrots, green beans, tomatoes, cinnamon sticks, turmeric, mint sprigs pounded, rice, potatoes, salt

Taken from recipeland.com/recipe/v/south-african-vegetable-biryani-1062 (may not work)