Begin by washing the 3 cups of rice until the water runs clear. Soak the rice for an hour (optional, but this helps the rice cook faster). Bring the rice to a boil, add the whole spices and salt, and cook until 90% done. Strain and cover with a lid to keep the rice soft and fluffy.
Create a green paste by blending coriander, mint leaves, curry leaves, green chillies, and water until smooth.
Marinate the meat with all the masalas listed above, fried onions, ginger and garlic paste, plain yoghurt, saffron diluted in water, green paste, grated tomatoes, salt, and your preferred oil. Mix thoroughly until the meat is well coated. Let it marinate overnight or for a few hours.
Peel and halve or quarter the potatoes. Wash them and mix with a little oil, egg yellow food colouring, and salt. Set aside.
Fry the sliced onions with all the whole spices until soft and slightly browned.
Add the marinated mutton to the pot. Coat the mutton with the fried onions and cook on medium heat until the meat is half-cooked. Check occasionally and add small amounts of hot water if the meat begins to stick or dry out.
Once the mutton is half-cooked, add a cup of water and place the potatoes on top of the masala. Let them cook for 10 minutes, then mix them into the pot and continue cooking.
Colour the rice with powdered egg yellow colouring. Remove 2 1/2 cups of cooked rice and set aside. Mix half a cup of cooked lentils into the remaining rice, which will be served with the masala mutton.
Remove the potatoes once they are cooked. This ensures they stay whole and intact.
When the gravy starts to thicken and the meat is fully cooked, you will notice oil rising to the surface. Add a cup of cooked masoor dal and mix it into the mutton.
Add the 2 1/2 cups of cooked rice and a tablespoon (or more, if desired) of butter. Taste and adjust for salt. Mix everything gently to combine.
Place the cooked potatoes on top of the masala breyani and garnish with fresh coriander.
To serve, plate some of the plain rice set aside earlier, along with the masala breyani. Pair it with carrot salad and sour milk salad, and enjoy this labour of love!