@cexplored: #travel #sunset #explore

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Tuesday 29 September 2026 14:22:31 GMT

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deepthoughtsbigfeelings :

Trying 🥹

2026-09-29 21:39:05

2

knight_cmx :

you can't change other's actions but you can change yours

2026-09-29 14:54:25

2

clioturbo :

Worry less live longer bro, words to live by 😏

2026-09-29 17:21:30

3

Erika Ehm :

Love the mood of this video ☀️

2026-09-29 14:27:25

2

Kaelan🇻🇦 :

2026-09-29 15:13:27

1

Chris :

2026-09-29 14:25:41

1

𝔩 :

2026-09-29 20:47:10

2

￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴￴ ￴ :

We need to break the cycle

2026-09-29 17:19:00

1

bokehflow :

🥰🥰🥰

2026-09-29 14:32:08

1

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Teaching you something. HOMEMADE BIRYANI MASALA Grind together: 2 tbsp cumin seeds, 3 tbsp coriander seeds, 1 tsp black peppercorns, 1 tsp fennel seeds, 1 tsp cloves, 10 green cardamoms, 3 black cardamoms, 2 cinnamon sticks, 3 star anise, 2 pieces mace and 3 bay leaves. Mix in: 1½ tsp turmeric, 4 tsp Kashmiri chilli powder, 1 tsp chilli powder, 1 tsp ginger powder and 1 tsp nutmeg. METHOD 🍖 1. Marinate: Mix 1.5kg lamb shoulder with 2 tbsp ginger paste and 2 tbsp garlic paste. 2. Onions: Heat 350ml olive oil in a large, heavy-based pot. Finely slice 6 shallots and fry until golden. Remove onto kitchen paper for garnish. In the same oil, fry 6 finely chopped white onions with 2 bay leaves, 2 black cardamoms, 1 cinnamon stick and 5 to 6 green cardamoms, 1 tbsp salt until deep golden brown. 3. Cook the lamb: Add lamb and brown on high for a couple of minutes. Cover and cook on low for 30 minutes. 4. Spice it up: Add 6 tbsp homemade biryani masala, 1 tsp salt, ½ tsp turmeric, 2 tsp ground coriander, 2 tsp Kashmiri chilli powder and 1 tsp coarse black pepper. Mix and cook for 2 minutes on low. 5. Make the masala: Blend 5 tomatoes with ½ bunch coriander, including stalks. Add to the lamb, bring to a bubble, cover and cook on low for another 30 minutes. 6. Potatoes & chillies: Add 6 potatoes, halved, 6 bullet chillies and 5 finger chillies (adjust to taste). Cook on low with the lid partially covered until the lamb is tender, potatoes are cooked and the masala is thick. 7. Rice: Bring water to a boil in a separate large pot with 1 tbsp ghee, 8 dried bird’s-eye chillies, 1 cinnamon stick, 4 small bay leaves, 2 star anise and 6 tsp salt. Add washed and soaked basmati rice (5 to 6 cups) and cook until halfway done. Mine took around 12 minutes. Drain, reserving some water. 8. Layer: Once the lamb masala is thick and the potatoes are cooked, spread the rice over the curry. Mix ½ tsp yellow food colouring with a little hot rice water and drizzle over the rice. Melt a little ghee with a pinch of saffron and drizzle over too. 9. Dum: Cover tightly and cook on a low hob for 30 minutes to finish steaming the rice and bring everything together. 10. Garnish: Finish with the fried shallots, chopped coriander, mint and lemon slices. Gently fluff, serve and enjoy! #pakistanifood #alinahomecook #lambbiryani #biryani #homecooking

Teaching you something. HOMEMADE BIRYANI MASALA Grind together: 2 tbsp cumin seeds, 3 tbsp coriander seeds, 1 tsp black peppercorns, 1 tsp fennel seeds, 1 tsp cloves, 10 green cardamoms, 3 black cardamoms, 2 cinnamon sticks, 3 star anise, 2 pieces mace and 3 bay leaves. Mix in: 1½ tsp turmeric, 4 tsp Kashmiri chilli powder, 1 tsp chilli powder, 1 tsp ginger powder and 1 tsp nutmeg. METHOD 🍖 1. Marinate: Mix 1.5kg lamb shoulder with 2 tbsp ginger paste and 2 tbsp garlic paste. 2. Onions: Heat 350ml olive oil in a large, heavy-based pot. Finely slice 6 shallots and fry until golden. Remove onto kitchen paper for garnish. In the same oil, fry 6 finely chopped white onions with 2 bay leaves, 2 black cardamoms, 1 cinnamon stick and 5 to 6 green cardamoms, 1 tbsp salt until deep golden brown. 3. Cook the lamb: Add lamb and brown on high for a couple of minutes. Cover and cook on low for 30 minutes. 4. Spice it up: Add 6 tbsp homemade biryani masala, 1 tsp salt, ½ tsp turmeric, 2 tsp ground coriander, 2 tsp Kashmiri chilli powder and 1 tsp coarse black pepper. Mix and cook for 2 minutes on low. 5. Make the masala: Blend 5 tomatoes with ½ bunch coriander, including stalks. Add to the lamb, bring to a bubble, cover and cook on low for another 30 minutes. 6. Potatoes & chillies: Add 6 potatoes, halved, 6 bullet chillies and 5 finger chillies (adjust to taste). Cook on low with the lid partially covered until the lamb is tender, potatoes are cooked and the masala is thick. 7. Rice: Bring water to a boil in a separate large pot with 1 tbsp ghee, 8 dried bird’s-eye chillies, 1 cinnamon stick, 4 small bay leaves, 2 star anise and 6 tsp salt. Add washed and soaked basmati rice (5 to 6 cups) and cook until halfway done. Mine took around 12 minutes. Drain, reserving some water. 8. Layer: Once the lamb masala is thick and the potatoes are cooked, spread the rice over the curry. Mix ½ tsp yellow food colouring with a little hot rice water and drizzle over the rice. Melt a little ghee with a pinch of saffron and drizzle over too. 9. Dum: Cover tightly and cook on a low hob for 30 minutes to finish steaming the rice and bring everything together. 10. Garnish: Finish with the fried shallots, chopped coriander, mint and lemon slices. Gently fluff, serve and enjoy! #pakistanifood #alinahomecook #lambbiryani #biryani #homecooking

#MLBB10TH #ALLINMLBB

#MLBB10TH #ALLINMLBB

#rustromania #rust #snowball #fy

#rustromania #rust #snowball #fy

#room #sofa #viral

#room #sofa #viral

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