Title: South african vegetable biryani
 Categories: Main dish, African, Rice, Vegetarian
      Yield: 6 Servings
 
      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
 
  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.