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@punchlistparker: Don’t sleeeep on data center construction! 🦺 📈 #datacenters

Punchlist Parker | CM 👷
Punchlist Parker | CM 👷
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Thursday 10 September 2026 16:22:53 GMT
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gsg.png
gsg.png :
2026-09-10 17:47:23
1
anonymoustrout6967
owen :
data center money be nice too 😮‍💨
2026-09-10 16:40:46
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cause you're a 10..
cause you're a 10..
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🍗 Masala Chicken Pulao | Khile Khile Long Rice | masala chicken pulao, chicken pulao recipe, Pakistani pulao, fluffy rice, easy pulao recipe | #masalachickenpulao #chickenpulao #pulaorecipe #pakistanifood #desifood Masala Chicken Pulao Ingredients: * Basmati rice — 2½ cups (1 kg), soaked for 1 hour * Chicken — 1250 g * Yogurt — 1 cup * Oil — ¾ cup * Onions — 3 medium, thinly sliced * Tomatoes — 2 medium * Ginger-garlic-green chilli paste — as required * Fresh coriander — a little * Aloo Bukhara — as required * Vinegar — a little * Red chilli flakes — 1 tbsp * Salt — 1½ tbsp or to taste Special Masala: * Black cardamom — 1 * Star anise — 1 * Nutmeg — 1 whole * Mace — 3–4 small pieces * Cumin seeds — 1 tbsp * Cloves — 4 * Whole black pepper — 7–8 * Coriander seeds — 1 tbsp * Bay leaves — 2 Grind all the spices together and sift the powder. Whole Spices: * Bay leaf — 1 * Cumin seeds — 1 tsp * Whole black pepper — 7–8 * Cloves — 2–3 Recipe: 1. Soak basmati rice in water for 1 hour and then drain. 2. Marinate chicken with yogurt, Special Masala, red chilli flakes and salt. Mix well and rest for 30 minutes. You can marinate it for longer too. 3. Heat oil in a pot. Add sliced onions and fry until nicely brown. 4. Add the whole spices and fry for a few seconds. Then add ginger-garlic-green chilli paste and bhunao well until the spices become aromatic and the rawness of the ginger and garlic disappears. 5. Add tomatoes and cook until soft. Lightly mash them with a spoon. 6. Add marinated chicken and cook well until the excess moisture dries up and the chicken becomes light brown. 7. Add 3½ glasses of water, fresh coriander and Aloo Bukhara. Mix and bring to a boil. 8. Once boiling, cook on low-medium flame for 10 minutes so the chicken yakhni develops nicely. 9. Add the drained rice and a little vinegar. You can use lemon juice instead. Taste the yakhni and adjust the salt if needed. 10. Cook until most of the water dries up. Cover and give dum on very low flame for 15–20 minutes. 11. Gently fluff the rice and serve hot. ❤️ Note: Pressure cooker can be used just like a normal pot for this recipe, including the 15–20 minutes dum.
🍗 Masala Chicken Pulao | Khile Khile Long Rice | masala chicken pulao, chicken pulao recipe, Pakistani pulao, fluffy rice, easy pulao recipe | #masalachickenpulao #chickenpulao #pulaorecipe #pakistanifood #desifood Masala Chicken Pulao Ingredients: * Basmati rice — 2½ cups (1 kg), soaked for 1 hour * Chicken — 1250 g * Yogurt — 1 cup * Oil — ¾ cup * Onions — 3 medium, thinly sliced * Tomatoes — 2 medium * Ginger-garlic-green chilli paste — as required * Fresh coriander — a little * Aloo Bukhara — as required * Vinegar — a little * Red chilli flakes — 1 tbsp * Salt — 1½ tbsp or to taste Special Masala: * Black cardamom — 1 * Star anise — 1 * Nutmeg — 1 whole * Mace — 3–4 small pieces * Cumin seeds — 1 tbsp * Cloves — 4 * Whole black pepper — 7–8 * Coriander seeds — 1 tbsp * Bay leaves — 2 Grind all the spices together and sift the powder. Whole Spices: * Bay leaf — 1 * Cumin seeds — 1 tsp * Whole black pepper — 7–8 * Cloves — 2–3 Recipe: 1. Soak basmati rice in water for 1 hour and then drain. 2. Marinate chicken with yogurt, Special Masala, red chilli flakes and salt. Mix well and rest for 30 minutes. You can marinate it for longer too. 3. Heat oil in a pot. Add sliced onions and fry until nicely brown. 4. Add the whole spices and fry for a few seconds. Then add ginger-garlic-green chilli paste and bhunao well until the spices become aromatic and the rawness of the ginger and garlic disappears. 5. Add tomatoes and cook until soft. Lightly mash them with a spoon. 6. Add marinated chicken and cook well until the excess moisture dries up and the chicken becomes light brown. 7. Add 3½ glasses of water, fresh coriander and Aloo Bukhara. Mix and bring to a boil. 8. Once boiling, cook on low-medium flame for 10 minutes so the chicken yakhni develops nicely. 9. Add the drained rice and a little vinegar. You can use lemon juice instead. Taste the yakhni and adjust the salt if needed. 10. Cook until most of the water dries up. Cover and give dum on very low flame for 15–20 minutes. 11. Gently fluff the rice and serve hot. ❤️ Note: Pressure cooker can be used just like a normal pot for this recipe, including the 15–20 minutes dum.

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