South african vegetable biryani

Yield: 6 Servings

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

Instructions:

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 c of very hot water cover & simmer until the vegetables are half-cooked. Add the rice potatoes salt & another 4 to 5 c of hot water. Cover & cook for 20 minutes or until the rice is done & the water is absorbed. Garnish with the reserved onion slices.