Masala Breyani

2kg mutton/beef

2 onions, chopped

4 tomatoes, chopped

2 tbs ginger and garlic paste

3 stems curry leaves

fresh thyme

6 green chillies, sliced length-wise

5 to 6 tbs all in one Kashmiri mixed masala

1/3 cup butter

1 cup Maas

salt to taste

4 cups water

½ cup oil

½ cup lentils, boiled and set aside.

Method 

Heat the oil, and then add the green chillies, curry leaves and thyme. Cook until it starts to fry, then add the ginger and garlic paste, onions and tomatoes.

Cook until the tomatoes start to break down. Then add the masala and cook for 5 minutes.

Add the meat, Maas, butter, salt and water. Cook until the meat is tender, for about two hours, depending on whether it is mutton or beef. Once cooked, add the lentils and mix.

Boil 2 cups rice. Add salt when boiling.

Peel and slice 7 potatoes in halves, add yellow food colouring and salt. Fry until the potatoes are cooked.

Slice and fry 4 onions until golden brown.

Cover the curry in the pot with the rice. Place the fried potatoes and onions on top. Sprinkle some yellow food colouring on top. Add cubes of butter, fresh mint and coriander. Steam for 30 minutes in the oven or on the stove.

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