Recipe for South African Vegetable Biryani 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
3 lrg Onions, sliced
4 tbl Ghee
6 x Chili peppers, crushed into
----------------- a paste -=OR ----------------
2 tsp Cayenne
1 x 2" piece ginger
10 x Garlic cloves
1/2 cup Lentils, dried
1/2 lb Green peas, shelled
1/2 lb Carrots, chopped
1/2 lb Green beans, chopped
3 lrg Tomatoes, chopped
6 x Whole cloves
1 x 4" piece cinnamon stick
6 x Cardamom pods, crushed
1 tsp Turmeric
3 x Sprigs mint, pounded -=OR=-
1/2 tsp Dried mint
2 cup Long grain white rice
6 lrg Potatoes, chopped
Instructions:
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.

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