RICE COOKER EGG BIRYANI, TOMATO PEPPER GRAVY Heat a pan add water, eggs and boil them for 8 minutes. Take a bowl add 1tsp of salt Add 4cups of water Add 4green chillies Add 1/2cup of mint Add 1/2cup of coriander leaves And mix it. Then pour the water in to rice cooker And add 2cups of rice And add 1tsp of oil and mix it again. Put the lid on. Heat a pan add 1tbs of oil Add 1cup of sliced onions Add salt (required) And cook for a minute. Add 1tsp of shahjeera Add 1tsp of ginger garlic paste Add 1tbs of biryani masala Add 1cup of curd Add 1/2cup of coriander leaves Switch off the flame. Then add boiled eggs. Keep a side. In a rice cooker add 1tsp of saffron water And egg masala mix ture. Put the lid on and cook it. Tomato pepper gravy;- In a mixie jar add 1tbs of peanuts Add 2 tsp of sesame seeds Add 2 tsp of coconut powder Add some water and make fine paste. Heat a pan add 1tbs of oil Add 1/2cup of chopped onions Add pinch of salt Add 2sprigs of curry leaves Add 1/2tsp of turmeric powder Add 1tsp of ginger garlic paste Add grinded masala paste Add 1/2tsp of garam masala Add 4 green chilies cook it well. Now add 1/2cup of tamarind juice Add some water and cook some more minutes. Then add 1tsp of coriander powder Add 1/2tsp of cumin powder Add salt (required) Add 1/2tsp of pepper powder Add 1/2cup of tomato pieces Add chopped coriander leaves And cook for 3 minutes in a slow flame. Now serve egg biryani with tomato gravy. #vahchef