Wir sind alle super hot hier in #TeamMagma
Beiträge von Haina
Wir sammeln alle Infos der Bonusepisode von Pokémon Karmesin und Purpur für euch!
Zu der Infoseite von „Die Mo-Mo-Manie“-
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Groudon des Jahres 2028
@Proto-Groudon, @- Groudon -, @Groudonfan, @'Groudon99', @☭ Genosse Groudon ☭, @'Proto_Groudon', @Groudon gangster
#teamMagma -
(Jördis, you are my Hero)
@Aqua Boss Adrian Es ist nie zu spät! Konvertiere noch heute zu #teamMagma -
wow.. ihr habt alle so tolle Namen
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wow Hi Courtney @Magma Vorstand Jördis
#TeamMagma -
Finally #TeamMagma :)<3
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ne, isn bisschen spät
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lmao, haben die Bahn grade noch bekommen
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wir sind jetzt vor Mcs
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werde gegen 10 da sein
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Braucht irgendwer noch housing? Könnt gerne alle zu meiner Pyjama Party kommen :))
(eigentlich nur eine weitere Person, falls diese notfalls noch eine Unterkunft braucht) -
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Danke für Ihre Aufmerksamkeit.Wer vermisst die Video-Kategorie auch? Klassiker aus der ersten BBO.
BBO 2019? -
Meme , neue BBO Disziplin
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.. :( weiß nicht, ob ich das machen möchte @FresHi
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Ohaina!
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Yoo ich bin Fres, hi
Hi, bist du auch neu hier? ^-^
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Hai, na, ich bin Haina :)
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[spoiler]Ingredients
- Basmati rice – 2 cups
- Onion – 6, large (2 sliced + 4 chopped)
- Ginger paste – 1 tbsp
- Garlic paste – 1 tbsp
- Green chilli – 1, chopped
- Ghee (clarified butter) – ¼ cup + 2 tbsp
- Green cardamom – 6 to 8
- Cloves – 6 to 8
- Cinnamon – 2 inch stick
- Tomato – 2, large (de-seeded and pureed)
- Fennel seed powder – 1 & ½ tsp
- Coriander Powder – 1 tbsp
- Red chilli powder – 1 tsp
- Turmeric powder – ½ tsp
- Yogurt – ½ cup, beaten
- Sugar – 2 tsp
- Black pepper – ¼ tsp
- Cauliflower florets – 1 cup
- Carrots – 2, large, cut into ½ inch cubes
- Potatoes – 2, large, cut into ½ inch cubes
- Green peas – ½ cup
- Green beans – 8 to 10, cut into 1 cm long strips
- Freshly chopped mint leaves – ¼ cup, loosely packed
- Freshly chopped coriander leaves – ½ cup, loosely packed
- Saffron – 1 pinch
- Cococnut Milk – ¼ cup
- Cardamom powder – 1 tsp
- Vegetable oil – 4 tbsp
- Light coconut milk – 2 cups (or 1 cup of thick coconut milk mixed with water to make 2 cups)
- Salt to taste
Instructions
- Wash and soak the basmati rice in water for 30 minutes. Then cook the rice in salted boiling water until ¾th done. This would take about 10 to 15 minutes. Drain and keep in a colander.
- Heat the vegetable oil in a frying pan and sauté the 2 sliced onions until golden brown and crisp. Take them out and set aside in a bowl until further use.
- Warm the milk and add the saffron strands to it. Let the saffron infuse the milk. Set aside.
- Heat the ghee in a deep wok or stock pot. Once the ghee is melted and hot, tip in the green cardamoms, cinnamon and cloves. Sauté them for half a minute until fragrant.
- Now add the chopped onion and cook on medium heat until translucent, for about 5 minutes. Then add the ginger-garlic paste and green chilli and stir well. Cover and cook on low heat, stirring occasionally, until the onions are deep brown and ghee starts to release. This would take about 15 minutes.
- Now add the fennel seed powder and coriander powder and mix well.
- Next goes in the pureed tomato. Give a good mix and add the red chilli powder and turmeric powder. Add about 1 teaspoon of salt and the black pepper. Cover and cook until the tomato puree is cooked through and the ghee starts releasing again. This would take about 10 more minutes on low heat.
- Add the beaten yogurt now and give a good stir. Keep the heat on minimum to ensure the yogurt does not split.
- Now add the vegetables. If using frozen peas, then do not add them now as they are half-cooked, they will turn mushy by the end of the cooking. Mix well. Add half a cup of water and bring to boil. Then cover and cook until the veggies are ¾th done, about 15 minutes.
- Now add the coconut milk and sugar and bring to boil. Mix well. Check for the seasoning and adjust if needed. Cover and cook until all the veggies are cooked through, about 10 minutes. If you are using frozen peas, add them now once the veggies are all cooked.
- Once the veggies are cooked through, switch off the flame and begin to assemble the biryani. Do not worry if you see a lot of liquid in the wok, it will get absorbed by the rice during the final cooking time.
- Spread the cooked rice covering all the veggies. Sprinkle the coriander leaves, mint leaves and fried onions all over. Dot the 2 tablespoons of ghee all over and sprinkle the cardamom powder. Finally drizzle the saffron infused milk all over.
- Now cover and cook the biryani on minimum heat for 15 to 20 minutes more until all the liquid is absorbed. Switch off the flame and let the biryani sit for 15 minutes more before serving.
- Serve the biryani with some cold raita or salan.
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Hamburg is my city