Mutton Masala Breyani ( Large Quantity )

INGREDIENTS

5 cups rice soaked overnight
1 cup rice soaked overnight in a different container
5kg mutton cleaned and cut
3/4 cup breyani dhall soaked overnight ( masoor dhall )
3 large onions sliced
4 tomatoes grated
8 large potatoes
3 tablespoons breyani spice
1 tsp Hing
1 tsp food coloring
2 tablespoons margarine

For marinating meat

7 tablespoons masala
3 tablespoons garam masala
2 tablespoons tumeric
salt to taste ( 4 heaped tablespoons )
5 stems curry leaf
5 tablespoons ginger and garlic paste
1/2 cup chopped dhania
1/2 cup chopped mint
1/2 cup Thyme

METHOD

• Marinate meat the night before and refrigerate
• Add salt to the 5 cups of rice until almost cooked.( around 5 tablespoons of salt ) 
• Sprinkle food color on rice and set aside
• Fry onions in large pot until golden brown
• add breyani spice 
• Add the marinated meat and allow to cook until a knife can go through the meat when pierced
• Add tomatoes , breyani dhall, hing and the one cup rice that was soaked separately and the potatoes
• Allow to cook on low heat until potatoes and meat are cooked
• Add the remaining rice to the pot
• Allow to cook on low heat for an hour or until rice is soft but still grainy.
• Add chopped butter over the breyani over extra flavour
• Garnish with chopped dhania

* This meal is best served with sour milk salad and cooked pea dhall