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Georgina Sammut
Georgina Sammut
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Wednesday 09 November 2022 11:43:57 GMT
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maissdownexx
maissdownesxx :
Ahh love this face
2022-11-09 16:02:09
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look at youuu!!!😍
2022-11-09 11:58:39
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Proper tractor now 👌😂
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Lovely 🥰
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Chicken Biryani | anything for my baba’s♥️ Ingredients For the Chicken Marinade  2.5kg chicken, on the bone cut into chunky pieces 1.5 cups plain yogurt or Maas Green masala - 1/4 cup, chopped mint, 1/4 cup, chopped dhaniya/coriander, 8 cloves of garlic, 2 thumb sized pieces of ginger, 2 chillies, a sprig of curry leaves – crush to form a rough paste. 2 tomatoes (grated or puréed)  4 tbsp biryani masala 1 tbsp wet leaf masala  2 tsp turmeric 1 tbsp garam masala 1 tsp, roasted and ground cumin 1 tbsp, roasted and ground coriander 1 tsp roasted and ground soomph (fennel) 1/2 tsp ground cardamom/elachie  1/2 tsp salt - Freshly roasting and grinding the cumin, coriander and soomph seeds, makes a huge to difference to the taste and fragrance of the Biryani.  Add the above to a bowl, cover and marinate overnight or for at least 2 hours.  For the Rice  Soak and wash 3 cups rice. Add, Whole Biryani spices (2 pieces of cinnamon sticks, 2 elachie, 1 star anise and 1 bay leaf) cook rice until 3/4 way done. Salt to taste and set aside. For the Potatoes Peel and cut 3-4 potatoes, sprinkle with salt and egg yellow food colouring. Fry in half a cup of oil until crispy on the outside. It won't be fully cooked through but will complete cooking when added to the curry later. (It will absorb all that Biryani yummyness and flavour) Lentils Boil 1 cup lentils (Biryani dhal) with a 1/4 tsp salt, should be firm and not mushy. Set aside. For the braising: ¼ cup tbsp cooking oil (use the oil you fried the onions and potatoes in - no wasting 2 large onions, finely sliced 11/2 tsp Roasted soomph/fennel seeds 1 sprig of curry leaves A few sprigs of thyme Curry leaves Whole Biryani spices (3 pieces of cinnamon sticks/ 4-6 elachie/ 2 star anise/ 2 black Alcha, 4 cloves and 2 bay leaves) Handful of chopped mint leaves Handful of chopped dhaniya Egg yellow food colouring in 3 tbsp melted butter Sautéed onions (that you've set aside) In an oven safe pot on medium heat add oil, onions fry in until light brown. Remove half the onions and set aside. Add the whole spices and soomph. Fry for 30 seconds. Add the marinated chicken, curry leaves and salt to taste. Cook for 15 minutes on a low heat. Once the water releases, add the potatoes and lentils, cook for another 15 minutes. Then layer with mint and the pre-cooked rice, and butter. Pop it into the oven for 1 hour at 16o degrees Celsius. #chickenbiryani #southafricanbiryani
Chicken Biryani | anything for my baba’s♥️ Ingredients For the Chicken Marinade 2.5kg chicken, on the bone cut into chunky pieces 1.5 cups plain yogurt or Maas Green masala - 1/4 cup, chopped mint, 1/4 cup, chopped dhaniya/coriander, 8 cloves of garlic, 2 thumb sized pieces of ginger, 2 chillies, a sprig of curry leaves – crush to form a rough paste. 2 tomatoes (grated or puréed) 4 tbsp biryani masala 1 tbsp wet leaf masala 2 tsp turmeric 1 tbsp garam masala 1 tsp, roasted and ground cumin 1 tbsp, roasted and ground coriander 1 tsp roasted and ground soomph (fennel) 1/2 tsp ground cardamom/elachie 1/2 tsp salt - Freshly roasting and grinding the cumin, coriander and soomph seeds, makes a huge to difference to the taste and fragrance of the Biryani. Add the above to a bowl, cover and marinate overnight or for at least 2 hours. For the Rice Soak and wash 3 cups rice. Add, Whole Biryani spices (2 pieces of cinnamon sticks, 2 elachie, 1 star anise and 1 bay leaf) cook rice until 3/4 way done. Salt to taste and set aside. For the Potatoes Peel and cut 3-4 potatoes, sprinkle with salt and egg yellow food colouring. Fry in half a cup of oil until crispy on the outside. It won't be fully cooked through but will complete cooking when added to the curry later. (It will absorb all that Biryani yummyness and flavour) Lentils Boil 1 cup lentils (Biryani dhal) with a 1/4 tsp salt, should be firm and not mushy. Set aside. For the braising: ¼ cup tbsp cooking oil (use the oil you fried the onions and potatoes in - no wasting 2 large onions, finely sliced 11/2 tsp Roasted soomph/fennel seeds 1 sprig of curry leaves A few sprigs of thyme Curry leaves Whole Biryani spices (3 pieces of cinnamon sticks/ 4-6 elachie/ 2 star anise/ 2 black Alcha, 4 cloves and 2 bay leaves) Handful of chopped mint leaves Handful of chopped dhaniya Egg yellow food colouring in 3 tbsp melted butter Sautéed onions (that you've set aside) In an oven safe pot on medium heat add oil, onions fry in until light brown. Remove half the onions and set aside. Add the whole spices and soomph. Fry for 30 seconds. Add the marinated chicken, curry leaves and salt to taste. Cook for 15 minutes on a low heat. Once the water releases, add the potatoes and lentils, cook for another 15 minutes. Then layer with mint and the pre-cooked rice, and butter. Pop it into the oven for 1 hour at 16o degrees Celsius. #chickenbiryani #southafricanbiryani

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