@luubenitezrrr: 😁😁

luu

Open In TikTok:

Region: PY

Friday 23 October 2026 01:31:22 GMT

5216

800

24

11

Music

Download

No Watermark .mp4 (0.64MB) No Watermark(HD) .mp4 (0.64MB) Watermark .mp4 (0MB) Music .mp3

Comments

￴ ￴￴￴￴ ￴ ￴ :

Cada que le veo se ve más linda

2026-10-23 01:51:03

2

🍓KÏTTËN🤍 :

TE CONVERTISTES EN UNA DIOSA

2026-10-23 01:37:23

1

Brixnxx :

Apareció en mi para ti después de mucho y está wow 🙂‍↕️😍

2026-10-23 01:49:43

1

Jorge E. 🇬🇹 :

2026-10-24 13:50:05

0

Demys Obreque :

2026-10-24 00:12:31

0

🇨🇵ŁəXxthR💔🖤🏁🇨🇵 :

ufff

2026-10-23 01:55:18

0

KingRaam🏐 :

Primero

2026-10-23 01:32:19

0

da 💋 :

hermosa!!

2026-10-23 01:38:49

0

𝐶𝑎𝑚𝑖 :

la bebe’i rubita

2026-10-23 01:33:28

0

𝓕 :

Rubia hermosa😍😍

2026-10-23 01:34:16

0

Julio Coronel🥁 :

2026-10-23 01:32:37

0

Rocee :

Hermosaaa

2026-10-23 01:54:32

0

Tornado 🌪️👑 :

2026-10-23 01:37:43

0

Matt :

2026-10-23 02:14:14

0

user2522216796563 :

Porfa, un favor enorme, nunca te operes, eres perfecta

2026-10-23 01:36:49

0

Henry🦦 :

ahora ya es legal?

2026-10-23 01:44:25

0

MS :

😍😍😍

2026-10-23 16:34:38

0

Rocee :

😍😍😍😍

2026-10-23 01:54:29

0

𝐶𝑎𝑚𝑖 :

👸🏼👸🏼

2026-10-23 01:33:41

0

𝐶𝑎𝑚𝑖 :

hapo tu pelo @ℳ.

2026-10-23 01:35:48

0

MS :

😳😳😳

2026-10-23 16:34:38

0

𝐶𝑎𝑚𝑖 :

😏😏

2026-10-23 01:32:41

0

𝐶𝑎𝑚𝑖 :

😍😍

2026-10-23 01:32:30

0

꧁༒☬𝕸𝖈 𝕵𝖆𝖛𝖎 𝕵𝖗☬༒꧂ :

♥️♥️♥️

2026-10-23 20:14:03

0

To see more videos from user @luubenitezrrr, please go to the Tikwm homepage.

Other Videos

Esa boquita

#fyp #اروكيدا

#fyp #اروكيدا

والله لاحارب لجل عينك قبايل قصيد بدوي قديم شعر لغز قديم ترند#قصيد #لغز #شعر #بدوي

والله لاحارب لجل عينك قبايل قصيد بدوي قديم شعر لغز قديم ترند#قصيد #لغز #شعر #بدوي

RUBY BEEF BIRYANI 🇵🇰 Who doesn’t love a proper masaledaar biryani? 🤤 Even better when you accidentally use the wrong food colouring and your biryani turns RED instead of orange. So naturally, we’re calling this one Ruby Biryani ❤️ And before anyone starts with, “Why don’t you make your own biryani masala?” HOW ABOUT YOU DO THAT 😤 The spices in an authentic biryani masala are unique, and without the right ones, you’ll end up making a below-average chicken curry mixed with rice situation 🙃 Packet masalas are the real shiiii, so grab yourself some Shan Biryani Masala and let everyone believe you’re the Gordon Ramsay of South Asian cooking. INGREDIENTS For the Beef: * 1.5kg beef (fattier cuts work best) * 2 tomatoes (I didn’t use any because me no have 🥲) * 2 tbsp ginger & garlic paste * 1 large onion, sliced * 5–6 large onions (for frying) * 2 packets of biryani masala * 3–4 dried plums (optional, but they add a lovely tang) * Oil for frying * 2–3 cups of water For the Garnish: * 1 bunch of fresh coriander, chopped * 1 bunch of fresh mint, chopped * 2–3 green chillies, sliced * 2 lemons, sliced * Fried onions * Food colouring (preferably the RIGHT colour 💀) For the Rice: * Sella basmati rice (regular basmati works too. I used regular basmati) * 2–3 black cardamom pods * 5–6 green cardamom pods * 1 cinnamon stick (pinky-sized) * 1 star anise * 6–7 cloves * 2 tsp salt METHOD 1️⃣ Fry the Onions Heat oil in a large pan and fry your sliced onions until golden brown. Remove them as soon as they reach that beautiful golden colour because they’ll continue to darken once removed from the oil. The lighter the onions, the sweeter they taste. The darker they get, the more bitter they become. A little bitterness can help balance the flavours, but what we DON’T want is jet-black onions 💀 2️⃣ Prepare the Beef Remove more than half of the oil from the pan and lightly sear your beef. Add the ginger and garlic paste and sauté for 1–2 minutes. Next, add your sliced raw onion, tomatoes and a handful of those beautiful fried onions. Let everything sauté together for 8–10 minutes to build the flavour base of your biryani. 3️⃣ Add the Masala Add your biryani masala and mix everything thoroughly. Fry for another 1–2 minutes to release those flavours, then pour in 2–3 cups of water. Cover and cook over a low heat until the beef is beautifully tender. 4️⃣ Cook the Rice In a separate large pot, bring water to a boil with your whole spices and salt. Add your rice and cook until it’s approximately 80% done. You’ll know it’s ready when a grain breaks into roughly three pieces when pressed between your fingers. Don’t fully cook it! The remaining cooking happens during the final steaming stage. 💡 TIP: Sella basmati is commonly used for biryani because the grains hold their shape better and are less likely to break. Regular basmati works perfectly fine too, but the grains are more likely to break when you mix the biryani! 5️⃣ Prepare the Layers Drain your rice and set it aside. Chop your coriander and mint, slice your chillies and lemons, and have your fried onions ready. Once the beef is tender, check the seasoning. The meat mixture should taste slightly saltier than usual because we’re about to introduce a whole load of rice and garnishes that haven’t been seasoned. 6️⃣ Layer Your Biryani Now for the fun part! Start with a layer of beef and gravy, followed by: 🍚 Rice 🌿 Fresh mint 🌱 Coriander 🧅 Fried onions 🌶️ A sprinkle of biryani masala Repeat the layers until everything is used up. Finish with a final layer of rice, then add your lemon slices and food colouring. AND YES, USE FOOD COLOURING. YOU WON’T DIE. JUST MAKE SURE YOU PICK THE RIGHT ONE 7️⃣ Time for Dum! Cover the pot tightly with foil or a clean cloth underneath the lid. Place over a very low heat for 15–20 minutes. Once done, it’s time to gently mix everything together. I’d even leave it for an extra 5 min when mixed. #biryani

RUBY BEEF BIRYANI 🇵🇰 Who doesn’t love a proper masaledaar biryani? 🤤 Even better when you accidentally use the wrong food colouring and your biryani turns RED instead of orange. So naturally, we’re calling this one Ruby Biryani ❤️ And before anyone starts with, “Why don’t you make your own biryani masala?” HOW ABOUT YOU DO THAT 😤 The spices in an authentic biryani masala are unique, and without the right ones, you’ll end up making a below-average chicken curry mixed with rice situation 🙃 Packet masalas are the real shiiii, so grab yourself some Shan Biryani Masala and let everyone believe you’re the Gordon Ramsay of South Asian cooking. INGREDIENTS For the Beef: * 1.5kg beef (fattier cuts work best) * 2 tomatoes (I didn’t use any because me no have 🥲) * 2 tbsp ginger & garlic paste * 1 large onion, sliced * 5–6 large onions (for frying) * 2 packets of biryani masala * 3–4 dried plums (optional, but they add a lovely tang) * Oil for frying * 2–3 cups of water For the Garnish: * 1 bunch of fresh coriander, chopped * 1 bunch of fresh mint, chopped * 2–3 green chillies, sliced * 2 lemons, sliced * Fried onions * Food colouring (preferably the RIGHT colour 💀) For the Rice: * Sella basmati rice (regular basmati works too. I used regular basmati) * 2–3 black cardamom pods * 5–6 green cardamom pods * 1 cinnamon stick (pinky-sized) * 1 star anise * 6–7 cloves * 2 tsp salt METHOD 1️⃣ Fry the Onions Heat oil in a large pan and fry your sliced onions until golden brown. Remove them as soon as they reach that beautiful golden colour because they’ll continue to darken once removed from the oil. The lighter the onions, the sweeter they taste. The darker they get, the more bitter they become. A little bitterness can help balance the flavours, but what we DON’T want is jet-black onions 💀 2️⃣ Prepare the Beef Remove more than half of the oil from the pan and lightly sear your beef. Add the ginger and garlic paste and sauté for 1–2 minutes. Next, add your sliced raw onion, tomatoes and a handful of those beautiful fried onions. Let everything sauté together for 8–10 minutes to build the flavour base of your biryani. 3️⃣ Add the Masala Add your biryani masala and mix everything thoroughly. Fry for another 1–2 minutes to release those flavours, then pour in 2–3 cups of water. Cover and cook over a low heat until the beef is beautifully tender. 4️⃣ Cook the Rice In a separate large pot, bring water to a boil with your whole spices and salt. Add your rice and cook until it’s approximately 80% done. You’ll know it’s ready when a grain breaks into roughly three pieces when pressed between your fingers. Don’t fully cook it! The remaining cooking happens during the final steaming stage. 💡 TIP: Sella basmati is commonly used for biryani because the grains hold their shape better and are less likely to break. Regular basmati works perfectly fine too, but the grains are more likely to break when you mix the biryani! 5️⃣ Prepare the Layers Drain your rice and set it aside. Chop your coriander and mint, slice your chillies and lemons, and have your fried onions ready. Once the beef is tender, check the seasoning. The meat mixture should taste slightly saltier than usual because we’re about to introduce a whole load of rice and garnishes that haven’t been seasoned. 6️⃣ Layer Your Biryani Now for the fun part! Start with a layer of beef and gravy, followed by: 🍚 Rice 🌿 Fresh mint 🌱 Coriander 🧅 Fried onions 🌶️ A sprinkle of biryani masala Repeat the layers until everything is used up. Finish with a final layer of rice, then add your lemon slices and food colouring. AND YES, USE FOOD COLOURING. YOU WON’T DIE. JUST MAKE SURE YOU PICK THE RIGHT ONE 7️⃣ Time for Dum! Cover the pot tightly with foil or a clean cloth underneath the lid. Place over a very low heat for 15–20 minutes. Once done, it’s time to gently mix everything together. I’d even leave it for an extra 5 min when mixed. #biryani

FAAAAAAAA#bloodstrikememe #bloodstrike #fyp #vrial #foryou

FAAAAAAAA#bloodstrikememe #bloodstrike #fyp #vrial #foryou

About

Robot
API

Legal

Privacy Policy