South African Vegetable Biryani

Ingredients

3 onions
4 tablespoon ghee
6 chili peppers
2 ts cayenne
1 ginger
10 garlic
1/2 lentils
1/2 pound green peas
1/2 pound carrots
1/2 pound green beans
3 tomatoes
1 cinnamon stick
6 cardamom pods
1 teaspoon turmeric
3 sprigs mint
1/2 ts mint
2 cup long rice
6 potatoes
2 teaspoon 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 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.