@jason09786: #Cairosantos #Chicagobears #onside #History #fyp

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Sunday 25 October 2026 11:40:02 GMT

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Comments

Leo :

surely doubs catches this and the packers win

2026-10-25 15:37:10

1158

p :

ppl saying 31-7 like we didn’t have tyson bagel playing

2026-10-26 00:30:05

96

That one dude :

Took overtime to win vs a backup btw and then packers just blowout your backup 😂

2026-10-25 17:26:27

65

ܓܓܛܓ :

31-7

2026-10-25 21:04:43

17

Idk :

2026-10-25 13:50:12

64

trenton 🕸️ :

i was like “yo they ain’t getting this onside im finna take my dog outside 😹😹😹”

2026-10-26 04:33:12

1

mikie :

Blackwell my goat

2026-10-26 00:46:20

0

⃟ :

caleb genuinely owned us

2026-10-26 01:55:38

12

Aiden :

I was thereee

2026-10-25 15:54:44

33

chrissio.cutz :

Santos I love you 🥹❤️

2026-10-26 01:29:36

3

germanshepherd7372 :

Packers have some very famous onside kicks

2026-10-26 04:36:42

1

richy :

if only he caught it 😔

2026-10-25 17:13:32

18

Mr. Albert finger doodle :

2026-10-25 15:52:02

6

Colton :

How bears fans feel bringing up meaningless playoff games

2026-10-26 05:04:03

0

ChUcK :

At the game btw

2026-10-25 17:46:01

3

lgnmarq_22 :

2026-10-25 19:33:28

1

Domxpxp :

2026-10-25 22:42:56

0

Nathan :

2026-10-25 17:17:10

1

anomaly_ftg :

2026-10-26 05:32:08

0

wolfie41210 :

Chicago at this point, I gotta love your enthusiasm. Y’all got a little taste of, success and running with it. Bear nation is already predicted multiple MVPs multiple Super Bowls and domination and NFC North for the next 15 years gotta love Bears nation for those expectations. I would hate for it to all come crumbling down. Lol 😘💯

2026-10-25 18:51:08

2

ShaneMurray285 :

What happen this year?

2026-10-25 17:02:04

4

jack.duncan4 :

2026-10-26 01:06:19

1

￴ ￴_justkeonte :

what happened to bringing up the past?

2026-10-25 18:41:03

0

charleszambon34 :

@seb.

2026-10-26 02:47:44

0

jaxwattss :

@Declan 💣

2026-10-25 19:42:47

1

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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

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