Directions:

Heat the pan and add cranberry juice and butter and add rice and toss well with dried US Cranberries and keep a side.

For Chicken Masala:
Heat oil in a pan and add cumin seeds and ginger garlic paste. Add chicken cubes to it. When chicken is seared add cranberry juice. In another pan, heat oil and add chopped onions and cook it gently till the texture turns transparent, add chopped tomatoes and add all spices and cook it well. Mix this masala in cooked chicken and keep aside.

For Murgh Potli:
Cook chicken mince with cumin powder and cool it. Add cream cheese and dried US Cranberries and season as per taste with salt and pepper. Fill the stuffing in chicken thigh. For marination add mustard oil and all spices with hung curd and mix it well till smooth texture of marination. Marinate the stuffed chicken thigh with the prepared marination and bake it in Oven at 200°C for 15-20 minutes.

Mixing of final product:
For steam cooking (dum) in a copper Lagan (deep bottomed dish), place the chicken masala at the base and layer it with prepare cranberry yakhni and topped up with brown onion and dum in the sealed pot for 10 minutes. You could place the pot in a convection oven at 180°C for 8-10 minutes.

Presentation:
With the help of a mould, place the pulao in a plate topped with prepared chicken potli and garnish with fresh mint, dried cranberries and fried onions.