@piotrekczajkaa: Ojoj współczuję brachu #school #szkoła #exam #test #viral

Piotrek Czajka

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Tuesday 04 November 2025 18:01:19 GMT

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RiseStar-Maja :

Skontaktuj się – staj się super streamerem!😆

2025-11-05 13:19:55

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Wojtek Piorun :

ja taka robie😈

2025-11-04 18:07:50

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Rich in collagen and so yummyyy 😋😋 #fyp Ingredients: For the stock: 1 kg lamb (preferably shanks and avoid bone-in pieces) 500g bone marrow (optional but adds richness to the dish and very nutritious) 8–10 cups water 2 medium onions, sliced 6–8 cloves garlic 1-inch piece fresh ginger 1-2 pieces green chilis 1 bay leaf 1 tsp cumin seeds 2 tsp coriander seeds 2 tsp fennel seeds 2 pieces of cloves 1 inch cinnamon stick 1 piece star anise 1 tsp black peppercorns 4–5 green cardamom pods 1 tbsp salt (adjust later) For the rice: Wash 2-3 cups of rice and soak for one hour. 1/2 cup yoghurt 1 onion, sliced 2 green chilis, slit in half Steps(1): - In a pot, add all the whole spices and toast gently, stirring, until fragrant - Add the sliced onions and cook just until they soften; do not let them brown. - Lightly crush the garlic, ginger and green chilis in a mortar and pestle, then stir this mixture into the pot and cook for a minute to release the aroma. - Add the lamb shanks and bone marrow (if using). Cook briefly, turning once or twice, only until the raw pink color begins to fade—avoid browning the meat. - Pour in the water, making sure the meat is fully covered. - Add the salt and bring to a gentle boil. Skim off any foam that rises. - Lower the heat, cover, and simmer until the lamb is tender and the broth is rich and aromatic (you can use a pressure cook too) - Strain the stock and reserve it for the rice. Steps(2): - In a pot, add the sliced onions and cook until deep golden brown and slightly crisp. - Add slit green chilis and stir for a few seconds to release their aroma (don’t burn slightly bruised) - Add the cooked lamb pieces until well combined. - Stir in the yogurt and cook, stirring constantly, until it coats the meat and the mixture is well blended. - Pour in the lamb stock and bring it to a gentle boil. - Add the drained, soaked rice (discard the soaking water). - Taste if it needs more salt and add accordingly. - Cook uncovered on medium heat until most of the liquid is absorbed, then cover, lower the heat, and steam until the rice is fully cooked and fluffy. - Let the rice rest, covered, for a few minutes before gently fluffing and serving. For the chutney: Fresh coriander leaves Fresh mint leaves 1 tsp cumin powder Salt to taste 1 garlic clove 1/2 lemon, juiced 1/2 cup yogurt Combine all the ingredients in a blender and blend until completely smooth. For the pickled onion: 1 onion, thinly sliced White vinegar Salt Juice of 1/2 lemon Chili flakes oil Place the sliced onions in a bowl with a splash of white vinegar and a pinch of salt. Massage the onions with your fingers until very soft and they release their liquid. Mix in the lemon juice. In a small pan, gently heat the oil with chili flakes until the flakes sizzle and the oil is infused with their flavor. Carefully pour the hot chili oil over the onion mixture and toss well.

Rich in collagen and so yummyyy 😋😋 #fyp Ingredients: For the stock: 1 kg lamb (preferably shanks and avoid bone-in pieces) 500g bone marrow (optional but adds richness to the dish and very nutritious) 8–10 cups water 2 medium onions, sliced 6–8 cloves garlic 1-inch piece fresh ginger 1-2 pieces green chilis 1 bay leaf 1 tsp cumin seeds 2 tsp coriander seeds 2 tsp fennel seeds 2 pieces of cloves 1 inch cinnamon stick 1 piece star anise 1 tsp black peppercorns 4–5 green cardamom pods 1 tbsp salt (adjust later) For the rice: Wash 2-3 cups of rice and soak for one hour. 1/2 cup yoghurt 1 onion, sliced 2 green chilis, slit in half Steps(1): - In a pot, add all the whole spices and toast gently, stirring, until fragrant - Add the sliced onions and cook just until they soften; do not let them brown. - Lightly crush the garlic, ginger and green chilis in a mortar and pestle, then stir this mixture into the pot and cook for a minute to release the aroma. - Add the lamb shanks and bone marrow (if using). Cook briefly, turning once or twice, only until the raw pink color begins to fade—avoid browning the meat. - Pour in the water, making sure the meat is fully covered. - Add the salt and bring to a gentle boil. Skim off any foam that rises. - Lower the heat, cover, and simmer until the lamb is tender and the broth is rich and aromatic (you can use a pressure cook too) - Strain the stock and reserve it for the rice. Steps(2): - In a pot, add the sliced onions and cook until deep golden brown and slightly crisp. - Add slit green chilis and stir for a few seconds to release their aroma (don’t burn slightly bruised) - Add the cooked lamb pieces until well combined. - Stir in the yogurt and cook, stirring constantly, until it coats the meat and the mixture is well blended. - Pour in the lamb stock and bring it to a gentle boil. - Add the drained, soaked rice (discard the soaking water). - Taste if it needs more salt and add accordingly. - Cook uncovered on medium heat until most of the liquid is absorbed, then cover, lower the heat, and steam until the rice is fully cooked and fluffy. - Let the rice rest, covered, for a few minutes before gently fluffing and serving. For the chutney: Fresh coriander leaves Fresh mint leaves 1 tsp cumin powder Salt to taste 1 garlic clove 1/2 lemon, juiced 1/2 cup yogurt Combine all the ingredients in a blender and blend until completely smooth. For the pickled onion: 1 onion, thinly sliced White vinegar Salt Juice of 1/2 lemon Chili flakes oil Place the sliced onions in a bowl with a splash of white vinegar and a pinch of salt. Massage the onions with your fingers until very soft and they release their liquid. Mix in the lemon juice. In a small pan, gently heat the oil with chili flakes until the flakes sizzle and the oil is infused with their flavor. Carefully pour the hot chili oil over the onion mixture and toss well.

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