Vegetable Biryani (South Africa) Recipe

Name: Vegetable Biryani (South Africa)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large onions, sliced; 4 tablespoons butter or 4 tablespoons 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 re…; 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 of fresh mint 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

Servings: persons

3 large onions, sliced
4 tablespoons butter or 4 tablespoons 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 of fresh mint 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

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
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
Add the tomatoes, spices and mint, and stir for 5 minutes.
4
Then pour a cup of hot water, cover, and simmer until vegetables are about half cooked.
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
To serve, garnish with the reserved onion slices, and pass around a bowl of yogurt as a sauce.

1383

kcal

Calories

Fat

306

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 large onions, sliced, 4 tablespoons butter or 4 tablespoons 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), and more.

Yes, Vegetable Biryani (South Africa) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Biryani (South Africa)

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