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How To make South African Vegetable Biryani

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Ingredients
3
each
onions, sliced
4
tablespoon
ghee
6
each
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
whole cloves
1
each
cinnamon stick, 4 inch piece
6
each
cardamom pods, crushed
1
teaspoon
turmeric
3
each
sprigs mint, pounded OR 1/2 ts dried mint
2
cup
long grain white rice
6
each
potatoes, chopped
2
teaspoon
salt

Directions:
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.

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