Recipe for cooking vegetable biryani - african vegetable stew
Recipes from Africa :: African Main Dish Seafood
1 c. chopped onion
1/2 c. minced parsley
2 cloves garlic, finely chopped
1 tsp. ground cinnamon
1/2 tsp. ground turmeric
1/2 tsp. pepper
1/4 tsp. ground ginger
2 Tbsp. butter or butter-replacement
5 c. water
1 c. sliced carrots
1/2 c. dried lentils
1 c. uncooked regular rice
1 (16 ounce) can whole tomatoes, undrained
3/4 tsp. salt
1 (10 ounce) pkg. frozen green peas
3 sprigs fresh mint, snipped
Plain yogurt
Cook and stir onion, parsley, garlic, cinnamon, turmeric, pepper and ginger in butter in Dutch oven until onion is tender.
Stir in water, carrots and lentils. Heat to boiling; reduce heat. Cover and cook 25 mins.
Add rice, tomatoes and salt. Heat to boiling; reduce heat. Cover and cook 20 mins.
Stir in peas, green beans and mint. Heat to boiling; reduce heat. Cover and cook until peas and beans are tender, about 5 mins.
Serve with a dollop of yogurt.
Yields 6 to 8 servings.
