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.
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