Jiffy Briyani

Preparation: 50 Mins
Cook: 30 mins
Serves: 4

Spice Mix (blend into a fine paste)
4 cm (30 g) ginger
5 shallots (50 g)
5 cloves garlic
3 green chillies
2 ripe tomatoes

2 tbsp coriander powder
2 tbsp cumin poeder
1 tbsp garam masala
2 small potatoes, cut into 2 cm chunks
1 small carrot, cut into 2 cm chunks
150 g cauliflower, separated into florets
1 onions (100 g) cut into 1 cm cubes
10 French beans, cut into 2 cm lenghts
3 cm piece cinnamon
6 cloves
3 cardamons
300 g boneles chicken, cut into 3 cm pieces
4 tbsps yogurt
50 g dhal (lentil) cleaned and drained
300 g Basmati rice

Garnish
50 g roasted almonds (or cashew nuts)
3 tbsps crisp fried shallots
3 tbsps chopped fresh coriander
2 tbsps golden raisins

Method
1. Put spice mix in abowl. Stir in coriander, cumin and garam masalah. Set aside.
2. Heat 5 tbsps oil in awok over a medium fire. Fry potatoes for 3 minutes. Remove. Fry carrot, caulifloer, onion and frech bean. Remove each batch after 2 minutes. Drain and set aside.
3. Fry cinnamon, cloves and cardamon in the remaining oil for 30 seconds. Add ground spice mix. Cook on a low fire for 2 minutes until dry and oil separates.
4. Add chicken pieces. Cook until firm. Add yogurt and season with 1 tsp salt. Cook for another 3 minutes. Set aside.
5. Preheat oven to 200 c. Put 3 litres water to boil. Add 1tsp salt. Drop dhal and rice into water and cook for about 10 minutes. Dained in asieve.
6. Spread rice evenly in ashallow oven-proof dish. "Bury" the chicken, gracy and vegetables in rice. Cover with lid. Cook for 30 minutes. Remove. Fluff up rice with a fork and test for its done-ness.
7. Seve garnished with nuts, fried shallots, coriander and raisins.