AnïMäLs & NàTüRë Vlög

20/02/2025

20/02/2025

Ayyy naalala ko pa noon sa kabataan ko ganito din kami pag nangunguha ng bayabas 🥰🥰🥰 saya talaga nakaka enjoy to much at nakakamizz dn 🥰🥰🥰

Kaibahan noon at ngayon 😂

20/02/2025

Oyy maganda to sa bukid lasap mo ang fresh air 🥰🥰🥰

Simpleng bahay

20/02/2025

Ka lami ba ani oyy samot nag naay sawsawan nga naay sili 🤤🤤😂

Pritong talong at isda

20/02/2025

Yummy 🤤🤤🤤

Ingredients
Biryani rice:
2 cups Maharaja Basmathi rice
1 teaspoon (tsp) ghee
1 bay leaf
2 green cardamom
Salt
Biryani gravy:
4 to 5 boiled eggs
2 tablespoon (tbsps) ghee
1 star anise
1 inch cinnamon stick
2 green cardamoms
1 bay leaf
2 cloves
½ to ¾ cup sliced onions
½ cup sliced tomatoes
1 tbsp ginger garlic paste
1 green chili
¾ tsp chili powder
¼ tsp turmeric
¼ cup coconut milk
1 handful coriander leaves
1 tbsp ghee (for layering)
Masala powder:
1 inch cinnamon stick
4 cloves
½ tsp pepper corn
4 green cardamoms
1 strand mace
2 petals star anise
1/2 tsp cumin

Instructions:
Biryani rice:
1. Wash and soak rice for 30 minutes and drain it.
2. Bring 6 - 8 cups of water to a rapid boil.
Add spices, oil and salt. Cook the rice till al dente.

Egg Biryani gravy:
1. Powder all the spices to make kerala garam masala (You can skip this if you already have kerala garam masala)
2. Heat ghee and saute star anise bay leaf, cinnamon, cloves and cardamom. Add onions and fry until golden.
3. Saute ginger garlic until raw smell go away. Then add tomatoes and salt. Cook until tomatoes turn mushy.
4. Add red chili powder, garam masala and turmeric. Mix and cook for a minute or 2. Add eggs and saute with the masala.
5. Pour coconut milk and stir. Check salt and spice. Adjust if needed. Egg biryani gravy is ready.

Egg Biryani rice:
Lower the flame completely. Add coriander leaves and then spread the rice.
Add ghee and coriander/mint leaves over ther ice.
Cover the biryani pot with a tight lid. You can also use a foil or moist cloth to trap the steam.
Cook for 10 mins on the lowest, very low flame.
Rest for 10 more minutes. Squeeze in some lemon juice before serving.
Serve egg roast biryani with raita or onion slices.

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Bahan-bahan:
Nasi briyani:
2 cawan beras Maharaja Basmathi
1 sudu kecil (sudu kecil) minyak sapi
1 daun salam
2 buah buah pelaga hijau garam
Kuah biryani:
4 hingga 5 telur rebus
2 sudu besar (sudu besar) minyak sapi
1 bunga lawang
1 inci batang kayu manis
2 buah pelaga hijau
1 daun salam
2 biji cengkih
½ hingga ¾ cawan bawang yang dihiris
½ cawan hirisan tomato
1 sudu besar pes halia bawang putih
1 biji cili hijau
¾ sudu kecil serbuk cili
¼ sudu teh kunyit
¼ cawan santan
1 genggam daun ketumbar
1 sudu besar minyak sapi (untuk melapis)
Serbuk masala:
1 inci batang kayu manis
4 biji cengkih
½ sudu kecil jagung lada 4 buah buah pelaga hijau
1 utas cokmar
2 kelopak bunga lawang
1/2 sudu kecil jintan manis

Arahan:
Nasi Briyani:
1. Basuh dan rendam beras selama 30 minit.
2. Didihkan 6 - 8 cawan air hingga mendidih. Masukkan rempah, minyak dan garam. Masak nasi hingga al dente.

Nasi Briyani Telur:
1. Kecilkan api sepenuhnya. Masukkan daun ketumbar dan kemudian ratakan nasi.
2. Masukkan minyak sapi dan daun ketumbar/ pudina di atas ais.
3. Tutup periuk biryani dengan penutup yang ketat. Anda juga boleh menggunakan kerajang atau kain lembap untuk memerangkap wap.
4. Masak selama 10 minit dengan api yang paling rendah dan sangat perlahan.
5. Rehat 10 minit lagi. Perahkan sedikit jus lemon sebelum dihidangkan.
6. Hidangkan biryani panggang telur dengan raita atau hirisan bawang.