RICE COOKER EGG BIRYANI, TOMATO PEPPER GRAVYHeat a pan add water, eggs and boil them for 8 minutes.Take a bowl add 1tsp of salt Add 4cups of waterAdd 4green chilliesAdd 1/2cup of mint Add 1/2cup of coriander leavesAnd mix it.Then pour the water in to rice cookerAnd add 2cups of riceAnd add 1tsp of oil and mix it again.Put the lid on. Heat a pan add 1tbs of oilAdd 1cup of sliced onionsAdd salt (required)And cook for a minute.Add 1tsp of shahjeeraAdd 1tsp of ginger garlic pasteAdd 1tbs of biryani masalaAdd 1cup of curdAdd 1/2cup of coriander leavesSwitch off the flame.Then add boiled eggs. Keep a side.In a rice cooker add 1tsp of saffron waterAnd egg masala mix ture.Put the lid on and cook it.Tomato pepper gravy;-In a mixie jar add 1tbs of peanutsAdd 2 tsp of sesame seedsAdd 2 tsp of coconut powderAdd some water and make fine paste.Heat a pan add 1tbs of oilAdd 1/2cup of chopped onionsAdd pinch of saltAdd 2sprigs of curry leavesAdd 1/2tsp of turmeric powderAdd 1tsp of ginger garlic pasteAdd grinded masala pasteAdd 1/2tsp of garam masalaAdd 4 green chilies cook it well.Now add 1/2cup of tamarind juiceAdd some water and cook some more minutes.Then add 1tsp of coriander powderAdd 1/2tsp of cumin powderAdd salt (required)Add 1/2tsp of pepper powderAdd 1/2cup of tomato piecesAdd chopped coriander leavesAnd cook for 3 minutes in a slow flame.Now serve egg biryani with tomato gravy.#vahchef