Name: mug biryani recipe by Vahitha Hasan at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 1
Ingredients: 3/4 cup basmati rice; 3 to 4 tablespoon shredded boneless chicken pieces; 1 small sized onion,thinly sliced; 1 small sized tomato, chopped; 1 small sized green chilly, slit; 1 teaspoon Ginger garlic paste; 1 teaspoon curd; 1 teaspoon biryani masala; 1 tablespoons coriander leaves; 1 tablespoon mint leaves; 1 tablespoon ghee; 1/2 bay leaf, 1 cardamom, 1 clove, 1 small stick cinnamon; Salt, as required; 3 tablespoon Chappathi flour; 1 coffee cup

Ingredients Serving: 1

3/4 cup basmati rice
3 to 4 tablespoon shredded boneless chicken pieces
1 small sized onion,thinly sliced
1 small sized tomato, chopped
1 small sized green chilly, slit
1 teaspoon Ginger garlic paste
1 teaspoon curd
1 teaspoon biryani masala
1 tablespoons coriander leaves
1 tablespoon mint leaves
1 tablespoon ghee
1/2 bay leaf, 1 cardamom, 1 clove, 1 small stick cinnamon
Salt, as required
3 tablespoon Chappathi flour
1 coffee cup

Instructions

Heat ghee in a pan and add a leaf cardamom cinnamon and clove
add sliced onions and fry until golden brown
add tomato coriander leaf mint leaf green chili and curd
when they mashes well add biryani masala and chicken. Cook for few minutes
Add water if required. Turn off the flame
Cook basmati rice until it is 3/4th done. Strain and discard the water. Keep the rice aside.
Take a coffee mug and spread a layer of prepared masala.
Then top it with a layer of basmati rice.
Repeat the procedure for two more times.
Add little water to Chappathi flour and knead well
Seal the mug with Chappathi dough.
Cook in preheated oven for 20 min at 180 C
When done, remove the seal and serve hot with raita

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