Baltistani Murg Masala Biryani

Ingredients
Chicken Leg qtr: 500 gm.
Sella Rice: 350 gm.
Ghee: 60 gm.
Onion slices: 60 gm.
Tomato Sliced: 60 gm.
Green Chili: 3 pieces
Ginger paste: 1 tsp.
Garlic paste: 1 tsp.
Yogurt: 60 gm.
Gram Masala: 1 tsp.
Turmeric powder: 1 tsp.
Coriander powder: 1 tsp.
Cumin seeds: 1 tsp.
Red chili powder: 1 tsp.
Salt: 1 tsp.
Kewra water: 2 tsp.
Yellow food color: 1/2 tsp.
Star anise: 1 gm.
Cinnamon stick: 1 gm.
Green cardamom: 1 gm.
Cloves: 1gm
Cumin seed: 1 gm.
Black pepper whole: 1 gm.
Salt: 11 gm.
Bay leaves: 1 gm.

Preparation
Soak the sella rice in water for 1 hour.
Take a pan heat and add Ghee
Add sliced onion, while browning add ginger and garlic paste. And all the masala and tomato cook for ten minutes
Add yogurt
After add one cup water and cook under low flam until meat get slight tendered and then increased the flam and cook until ghee gets separate.
Get another pan and put 2.5 liter water and all the dry herbs bring into boil and add the soak rice and cook until 60% done than strain the water.
Now take a pan add a layer of rice in bottom than add the masala with chicken add coriander leaves and another layer of rice. Add kevra water and yellow food color than cover and steam under low heat until rice fully cook
Served with Rita
Rita: yogurt, cumin powder, chopped cucumber,onion,tomato,green chili,fresh coriander ,fresh mint leaves salt to taste

Recipe: Chef Manzoor Hassan Balghari