Vegetable Biryani I

Ingredients

• 3 large onions, sliced
• 4 tbsp butter or clarified butter
• 6 chili peppers, crushed into a paste or 2 tsp cayenne pepper
• 1 x 2-inch piece of fresh ginger
• 10 cloves garlic
• ½ cup dry lentils, pre-soaked
• ½ lb fresh green peas, shelled
• ½ lb carrots, chopped
• ½ lb green beans, chopped
• 3 large tomatoes, chopped
• 6 whole cloves
• 1 x 4-inch stick of cinnamon
• 6 cardamom pods, crushed
• 1 tsp turmeric
• 3 sprigs of fresh mint or ½ tsp dried mint leaves, pounded
• 2 cups long-grain white rice (Basmati is a good choice), uncooked
• 6 large potatoes, chopped into large chunks
• 1 - 2 tsp salt
• yogurt

Procedures

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. Add to the pot the ginger, garlic and chile paste, and fry for 5 or 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 necessary.
2. Add tomatoes, spices and mint, and stir for 5 minutes. Then pour in about 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.
3. To serve, garnish with the reserved Onion slices, and pass around a bowl of yogurt as a sauce.