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@syed_rehan_official: New viral trend 🙌❤️ #viralvideo #explorepage #fyppppppppppppppppppppppp #growmyaccount #trendingreels

SyEd ZaDa🫶❤️
SyEd ZaDa🫶❤️
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Sunday 30 August 2026 14:46:56 GMT
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pinkiebaloch3
pinkie applejack :
🥰🥰🥰
2026-08-30 15:40:10
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jaweria18
jaweria18 :
❤️❤️❤️🌹🌹🌹❤️❤️
2026-08-30 15:33:32
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rajnaran.thakur
Sarita & rajnarayan♥️❤️🥀 :
🌹🌹🌹
2026-08-30 14:49:35
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rajnaran.thakur
Sarita & rajnarayan♥️❤️🥀 :
♥️♥️♥️
2026-08-30 14:49:33
0
pinkiebaloch3
pinkie applejack :
👌👌👌
2026-08-30 15:40:13
0
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Chicken Machboos - Bahrain 🇧🇭 Around the World - Episode 13 Ingredients 2 onions, diced 3 tbsp ghee  1 tbsp baharat (method below) 1 tsp turmeric 2 tsp oil 1 chicken - portioned  1 green chilli pepper, diced 1 tbsp ginger, minced 6 garlic cloves, minced 2 tomatoes diced 3 dried limes 5 cardamom pods ⅛ tsp ground cloves 1 stick cinnamon  2½ tsp salt 2½ cup chicken stock 2 cup basmati rice - soaked 3 tbsp coriander 2 tbsp parsley  Rosewater and mint to garnish Baharat: 1 tbsp peppercorns 1 tbsp cumin seeds 2 tsp coriander seeds 1 cinnamon stick 1 tsp whole cloves ¼ tsp cardamom seeds 1 tsp paprika  ¼ tsp nutmeg Method: For the Baharat: Set the paprika and nutmeg aside. Place all the remaining ingredients (whole seeds, cinnamon stick, and cloves) in a small frying pan. Dry roast them over medium-high heat, for 3-4 minutes or until very fragrant. Transfer the roasted spices to a grinder and let them cool. Once cooled, add the paprika and nutmeg, and grind everything to a fine powder. Store any leftover baharat in an airtight jar. Heat the oil in a large Dutch oven over medium-high heat. Fry the chicken pieces on both sides until the skin is brown and crispy, then transfer them to a plate, leaving the remaining oil in the Dutch oven. Add the ghee (or butter) to the Dutch oven, reduce the heat to medium, and cook the onions until they start to brown, about 10-12 minutes. Stir in the ginger, garlic, and green chile pepper, sautéing for another 2 minutes. Add the baharat and turmeric, cooking for an additional minute. Return the chicken pieces to the Dutch oven and add the tomatoes, dried limes, cardamom pods, cinnamon, ground cloves, and salt. Pour in the chicken stock and stir to combine. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for one hour. Stir in the cilantro, parsley, and drained rice. Bring the mixture back to a boil, then reduce the heat to low, cover, and simmer for another 15-20 minutes until the rice is cooked and has absorbed the liquid. Transfer the chicken and rice to a serving dish, either mixing the chicken with the rice or placing it on top. Optionally, sprinkle with 1-2 tablespoons of rosewater and mint Enjoy! #aroundthe#aroundtheworldd#worldfoode#aroundtheworldfood #series #bahrain #bahrainfood
Chicken Machboos - Bahrain 🇧🇭 Around the World - Episode 13 Ingredients 2 onions, diced 3 tbsp ghee  1 tbsp baharat (method below) 1 tsp turmeric 2 tsp oil 1 chicken - portioned  1 green chilli pepper, diced 1 tbsp ginger, minced 6 garlic cloves, minced 2 tomatoes diced 3 dried limes 5 cardamom pods ⅛ tsp ground cloves 1 stick cinnamon  2½ tsp salt 2½ cup chicken stock 2 cup basmati rice - soaked 3 tbsp coriander 2 tbsp parsley  Rosewater and mint to garnish Baharat: 1 tbsp peppercorns 1 tbsp cumin seeds 2 tsp coriander seeds 1 cinnamon stick 1 tsp whole cloves ¼ tsp cardamom seeds 1 tsp paprika  ¼ tsp nutmeg Method: For the Baharat: Set the paprika and nutmeg aside. Place all the remaining ingredients (whole seeds, cinnamon stick, and cloves) in a small frying pan. Dry roast them over medium-high heat, for 3-4 minutes or until very fragrant. Transfer the roasted spices to a grinder and let them cool. Once cooled, add the paprika and nutmeg, and grind everything to a fine powder. Store any leftover baharat in an airtight jar. Heat the oil in a large Dutch oven over medium-high heat. Fry the chicken pieces on both sides until the skin is brown and crispy, then transfer them to a plate, leaving the remaining oil in the Dutch oven. Add the ghee (or butter) to the Dutch oven, reduce the heat to medium, and cook the onions until they start to brown, about 10-12 minutes. Stir in the ginger, garlic, and green chile pepper, sautéing for another 2 minutes. Add the baharat and turmeric, cooking for an additional minute. Return the chicken pieces to the Dutch oven and add the tomatoes, dried limes, cardamom pods, cinnamon, ground cloves, and salt. Pour in the chicken stock and stir to combine. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for one hour. Stir in the cilantro, parsley, and drained rice. Bring the mixture back to a boil, then reduce the heat to low, cover, and simmer for another 15-20 minutes until the rice is cooked and has absorbed the liquid. Transfer the chicken and rice to a serving dish, either mixing the chicken with the rice or placing it on top. Optionally, sprinkle with 1-2 tablespoons of rosewater and mint Enjoy! #aroundthe#aroundtheworldd#worldfoode#aroundtheworldfood #series #bahrain #bahrainfood
STP donne nous chacun de nos chances et ont fera le reste 🙏
STP donne nous chacun de nos chances et ont fera le reste 🙏

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