Vegetable Biryani (South Africa)

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

From: “The Africa News Cookbook, African Cooking for Western Kitchens”.

Ingredients Nutrition


  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.
Most Helpful

Scaled this down and wish I had made the full amount to freeze for later. Other then cutting back on the chili peppers and cayenne I made as posted - all enjoyed the very full flavored dish.

Gerry July 01, 2008