Chicken Mug Biryani

Prep Up:

Clean and wash the chilies add to a mixer jar to prepare paste.

Using a mortar and pestle crush the cardamom cloves fennel and cinnamon.

Peel was and slice the onion heat oil in a wok and fry the onion till light brown in color.

Clean and wash the mint and coriander finely chop and reserve.

Cut the chicken into bite size cubes wash and drain water reserve.

Add yellow color to the milk.

Prepare a tight dough with wheat flour and water.

Marination:

In a mixing bowl add the chicken, yogurt, crushed spice, garam masala, turmeric, chilly powder, cumin powder, ajinomoto, chicken stock cube, mint Method:

Heat oil and ghee in a wok add the marinated chicken and fry till the masala has cooked a bit add 2 to 3 cups water cover and allow to cook till well done.

Boil water in a pot to cook rice add salt.

Wash the basmati rice thrice and add to boiling water stir and allow to cook till rice is half done.

The rice should be in breaking consistency ex:should have a bite. once the rice has cooked drain the water and reserve the rice.

Spoon out the chicken into mug and pack the cooked rice.

Drizzle the milk mixture.

Roll out the dough into small roti and cover on the mug.

Place the mugs in the oven at 180 degree for 15 to 20 minutes till well done.

Open the dough to check if the rice has cooked once done...

Serve hot with raita and boiled eggs...enjoy...:)