@senkai.editor: Yoichi Isagi Edit | Song: Montagem Fluxo - (Ultra Slowed) | Let's hit 10K subscribers ❤️‍🩹 | #isagi #isagiyoichi #bluelock #bluelockedit #isagiedit

𝐒𝐄𝐍𝐊𝐀𝐈 ✨

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Wednesday 03 June 2026 11:40:29 GMT

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w edit

2026-06-03 12:42:37

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Anime.FANTPAX :

2026-06-03 11:59:30

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𝕊𝕠𝕤𝕒𝕝𝕚? :

2026-06-03 14:58:49

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Tioo” :

Damnn peak edit🔥🔥🔥

2026-06-03 11:50:17

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(tomas) :

@Dariel

2026-06-13 21:18:26

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I’ve been focusing on eating high-protein meals lately, so I honestly haven’t been eating much biryani. 🥹 I also haven’t been posting here much, but I’m going to challenge myself to post consistently for the next 30 days and see if we can bring this page back to life. ❤️ Here’s my go-to chicken biryani recipe! Ingredients * 2 lb chicken * 1½ cups basmati rice * 2 tomatoes, chopped * 1½ cups Greek yogurt * 5–7 green chilies * 1 tbsp ginger garlic paste * 1 large red onion, thinly sliced * Biryani masala of your choice (I use Sindhi Biryani Masala) * Himalayan salt (or salt to taste) * Potatoes (optional, but I always add them) For the rice * 1 cinnamon stick * 2 black cardamoms * 1 bay leaf * Salt for the boiling water For garnishing * Caramelized onions * Fresh mint leaves * Yellow food coloring (natural or powdered) Method 1. Fry the sliced onion until beautifully golden brown. 2. Add the chicken and cook until lightly browned. 3. Stir in the ginger garlic paste. 4. Add the tomatoes and cook for a few minutes. 5. Add the green chilies, Greek yogurt, biryani masala, and salt. Stir well. 6. Add the potatoes, cover, and cook on medium heat until the chicken is tender and the potatoes are cooked through. 7. Uncover and cook on high heat until the oil separates. Set the korma aside. 8. Soak the basmati rice in warm water. Meanwhile, bring a large pot of water to a boil with the cinnamon stick, bay leaf, black cardamoms, and salt. 9. Add the soaked rice and parboil until the grains are about 90% cooked and mostly translucent. Drain. 10. Layer the rice over the chicken korma. Top with caramelized onions, mint leaves, and yellow food coloring. 11. Cover tightly and cook on dum for 7–10 minutes. Enjoy! ❤️ #biryani #chickenbiryani #biryanirecipe

I’ve been focusing on eating high-protein meals lately, so I honestly haven’t been eating much biryani. 🥹 I also haven’t been posting here much, but I’m going to challenge myself to post consistently for the next 30 days and see if we can bring this page back to life. ❤️ Here’s my go-to chicken biryani recipe! Ingredients * 2 lb chicken * 1½ cups basmati rice * 2 tomatoes, chopped * 1½ cups Greek yogurt * 5–7 green chilies * 1 tbsp ginger garlic paste * 1 large red onion, thinly sliced * Biryani masala of your choice (I use Sindhi Biryani Masala) * Himalayan salt (or salt to taste) * Potatoes (optional, but I always add them) For the rice * 1 cinnamon stick * 2 black cardamoms * 1 bay leaf * Salt for the boiling water For garnishing * Caramelized onions * Fresh mint leaves * Yellow food coloring (natural or powdered) Method 1. Fry the sliced onion until beautifully golden brown. 2. Add the chicken and cook until lightly browned. 3. Stir in the ginger garlic paste. 4. Add the tomatoes and cook for a few minutes. 5. Add the green chilies, Greek yogurt, biryani masala, and salt. Stir well. 6. Add the potatoes, cover, and cook on medium heat until the chicken is tender and the potatoes are cooked through. 7. Uncover and cook on high heat until the oil separates. Set the korma aside. 8. Soak the basmati rice in warm water. Meanwhile, bring a large pot of water to a boil with the cinnamon stick, bay leaf, black cardamoms, and salt. 9. Add the soaked rice and parboil until the grains are about 90% cooked and mostly translucent. Drain. 10. Layer the rice over the chicken korma. Top with caramelized onions, mint leaves, and yellow food coloring. 11. Cover tightly and cook on dum for 7–10 minutes. Enjoy! ❤️ #biryani #chickenbiryani #biryanirecipe

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