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@4rthurtv1: Seja bem-vindo(a)!!

X4rthurTV
X4rthurTV
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Region: BR
Thursday 20 August 2026 21:15:27 GMT
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cao.ss
Caos :
Seguindo aqui pra ajudar ✌️
2026-08-21 22:49:23
1
rufinapere3
Rufina Pere3 :
boa trabalho
2026-08-22 02:30:39
1
marcosbmc
mcb :
arrasou 🥰
2026-08-22 02:00:05
1
marcostenorio2
Marcos Tenorio :
boa sorte arthur
2026-08-21 21:42:07
1
van76431
Vanda :
Tudo Débora.vc
2026-08-21 01:12:24
1
amandasilvamartins3
amandasilvamartins3 :
bem vindo
2026-08-21 01:56:55
1
user6346152861233
@01jeanjose :
boa sorte
2026-08-21 00:23:28
1
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🤔🤔🤔So many of you ask how to make fluffy and separated rice, so today I’m going to teach you how! Comment the rice type and brand you use 👇👇 Follow @thebrowniesempire for more recipes like this 🌹🌹 First, soak basmati rice in warm water for 20–30 minutes. For the korma: Fry onions until golden. Add chicken and sauté until it turns golden as well. Then add yogurt mixed with biryani masala, Kashmiri chili powder, red chili powder (darra mirch), coriander powder, garam masala, and salt to taste. Stir well, add green chili peppers, and mix again. Add 1 cup of water and cook on medium heat until the chicken is tender. Once done, turn up the heat and cook until the oil separates and appears on top. For parboiling the rice: Boil 1 cup more water than the amount of rice you’re using — for example, for 2 cups of rice, use 3 cups of water (you may need slightly more depending on rice quality). Add black cardamom, a cinnamon stick, mint leaves, and salt to the water. Once it comes to a boil, add the soaked rice. Cook on medium heat until it boils again, then add a few drops of white vinegar or lemon juice and let it boil once more. Pick one rice grain and check — it should break into two pieces, not three. That means it’s perfectly parboiled for biryani. Layering: In a pot, make layers of rice and korma alternately. Top with mint leaves, food color, and caramelized onions. Cover tightly and cook on dum (steam) for 5–10 minutes or until you see steam rising. #biryanirecipe #biryanitime #fridayvibes #pakistanirecipe
🤔🤔🤔So many of you ask how to make fluffy and separated rice, so today I’m going to teach you how! Comment the rice type and brand you use 👇👇 Follow @thebrowniesempire for more recipes like this 🌹🌹 First, soak basmati rice in warm water for 20–30 minutes. For the korma: Fry onions until golden. Add chicken and sauté until it turns golden as well. Then add yogurt mixed with biryani masala, Kashmiri chili powder, red chili powder (darra mirch), coriander powder, garam masala, and salt to taste. Stir well, add green chili peppers, and mix again. Add 1 cup of water and cook on medium heat until the chicken is tender. Once done, turn up the heat and cook until the oil separates and appears on top. For parboiling the rice: Boil 1 cup more water than the amount of rice you’re using — for example, for 2 cups of rice, use 3 cups of water (you may need slightly more depending on rice quality). Add black cardamom, a cinnamon stick, mint leaves, and salt to the water. Once it comes to a boil, add the soaked rice. Cook on medium heat until it boils again, then add a few drops of white vinegar or lemon juice and let it boil once more. Pick one rice grain and check — it should break into two pieces, not three. That means it’s perfectly parboiled for biryani. Layering: In a pot, make layers of rice and korma alternately. Top with mint leaves, food color, and caramelized onions. Cover tightly and cook on dum (steam) for 5–10 minutes or until you see steam rising. #biryanirecipe #biryanitime #fridayvibes #pakistanirecipe

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