Roti Biryani recipe by Ruhana Ebrahim

Ingredients

• 1 large onion (sliced)
• 3 Elachi (cardomom) pods
• 2 pieces taj (cinnamon)
• 1kg mutton curry pieces
• 1 large tablespoon red ginger garlic masala
• 1 tablespoon brown vinegar
• 2 teaspoons mustard powder
• 2 teaspoons dhana Jeeru (Cumin) powder
• 1 teaspoon salt
• 1⁄4 teaspoon turmeric
• 2 teaspoons chilli powder
• 4 large tomatoes (liquidized)
• 3 large potatoes (cut in halves or quarters)
• 1 1⁄2 cups water
• 1⁄2 bunch chopped dhania (coriander) (coriander)
• 4-6 large rotis (cooked)
• 1. Braise onion with oil, taj and Elachi (cardomom) until golden.
• 2. Add spices, vinegar and chillies and braise until fragrant.
• 3. Add mutton and coat well.
• 4. Cook until mutton is tender, adding water as needed.
• 5. Fry potatoes until crispy and golden outside and soft inside.
• 6. Add tomatoes to pot and cook until reduced.
• 7. Add potatoes and water as needed to make a gravy.
• 8. Make sure gravy is quite wet.
• 9. Break rotis into small pieces.
• 10. Then mix into curry.
• 12. Cover pot and allow to cook with gravy.
• 13. Roti will soak up the gravy & take on a dumpling consistency.
• 14. May serve with