Vegetable Biryani South Africa Recipes

VEGETABLE BIRYANI

Steps:

• Add the cinnamon stick and cardamom to the rice, season with salt and cook as per packet instructions until half cooked. Drain the water, add a sprinkle of egg yellow food colouring, cover and set aside.
• Steam potatoes until almost cooked. Season with salt, shallow fry in a little oil and set aside
• Fry one onion until golden brown and crisp and set aside

SOUTH AFRICAN VEGETABLE BIRYANI

Steps:

• In a large, heavy skillet, fry the onions in the ghee until golden. With a slotted spoon, remove ⅓ of the slices, and set aside. Add to the pot, the ginger, garlic and chili paste. Fry for 5 or 6 minutes, stirring constantly. Add the lentils, peas, carrots and beans. Reduce heat and cook for 15 minutes. Add more ghee if necessary. Add tomatoes, spices and mint. Stir for 5 minutes. Pour in 1 cup of very hot water, cover and simmer until the vegetables are half-cooked. Add the rice, potatoes, salt and another 4 to 5 cups of hot water. Cover and cook for 20 minutes or until the rice is done and the water is absorbed. Garnish with the reserved onion slices.

VEGETABLE BIRYANI (SOUTH AFRICA)

Steps:

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

ONE-POT VEGETABLE BIRYANI

Steps:

• Rinse the rice, cover with cold water in a bowl and soak for 20 minutes. Meanwhile, heat ghee in a large pot over medium until it melts, 30 to 45 seconds. Add bay leaf, star anise, cloves, cardamom and green chiles and fry until fragrant, about 30 seconds. Add onion and fry, stirring often, until they start turning golden brown, about 5 minutes.
• Add ginger and garlic and continue frying and stirring until the raw smell dissipates, about 1 minute. Add turmeric and red chile powder and stir for 30 seconds to toast (don't let them burn). Add tomato and 2 tablespoons water. Add half of cilantro and mint. Continue stirring until the tomato starts to break down, about 5 minutes.
• Add the carrot, potato, cauliflower, green peas, green beans, yogurt and salt. Cook, stirring occasionally, for 5 minutes until the ingredients are incorporated.
• Drain the rice and add to the pot, along with the lemon juice and garam masala. Stir until everything is evenly mixed. Add the vegetable stock and stir. Cover and cook on medium for 5 minutes.
• Uncover and stir. Add the rest of the cilantro and mint and the lemon slices. Cover and cook on low for 20 minutes. Turn off the stove and let the pot stand for 15 minutes. Fluff the rice and garnish with fresh pomegranate seeds and cashews if you like.