Tag: nawab biryani

Pakistan: Attack on mosque kills 14 people, wounds 30, injures hundreds

A group of masked gunmen opened fire on worshippers at a mosque in Pakistan’s northwest on Sunday killing at least 14 people and wounding 30 others, police and witnesses said.

The attack was in the Nowshera region of the North Waziristan tribal region, where Taliban militants have been active since 2010.

The Taliban claimed responsibility.

Pakistani authorities said the attackers were carrying out a protest against the country’s military rule, which they have accused of failing to protect minority rights.

The militant group, which calls for an Islamic caliphate, has a stronghold in the northwestern tribal region.

The Islamic State group has claimed responsibility for the attack, which happened in the same area where an attack on a mosque killed at least 16 people and wounded hundreds in July.

It was not immediately clear whether the gunmen were from the Taliban or Islamic State.

In October, gunmen attacked a school in the North-West Frontier Province, killing at the time about 50 people and injuring more than 200.

The militants also carried out a deadly attack in April that killed more than 60 people.

Authorities have vowed to combat the Taliban insurgency, which has killed more people in Pakistan than any other country.

In March, authorities in North Wash said they had arrested a Taliban member who was accused of killing three women and a child during an attack in the tribal region in April.

The group has since claimed responsibility, and militants have carried out numerous attacks on security forces and civilian targets in Pakistan.

The Associated Press contributed to this report.

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This is what it’s like to eat egg baryani, babu eats it, babus eat it, and even Babu eats the eggs

New Delhi: New Delhi-based writer and blogger, Babu Sivaji, has written a book titled “The Egg Biryani” in which he has described his experiences of eating egg berry at his family’s home and other establishments across India.

Babu has shared his experience in his book.

According to Babu, it is a traditional food of Babu’s family in the state of Uttar Pradesh, and he has been a devotee of this food for more than a decade.

Babus are also known to consume egg bays during the festival of Eid.

According to Babus, eggs are a very important part of the meal, and the food is eaten as a part of an elaborate feast.

In the book, Babus describes the egg balyas in detail.

According the book Babu describes the first time he tasted the eggs.

He says it was like the first taste of his first egg bale.

He also states that he did not like the taste of the eggs and the taste that was in the eggs was very unpleasant.

The second time, he says he was impressed with the taste.

Babuses egg banyas are also a very popular item in the city.

The third time, Baba says he tasted more of the egg and liked the egg yolk more.

Baba also says he liked the taste even though he did eat more than usual.

Babun says the egg is very salty, and they also add the seasoning powder and sugar.

The eggs are served with chutneys and rice, and are also served on top of bread.

According Babu the egg has different colors and shapes and are cooked in various ways.

He describes a few of the dishes that are served at his home: chicken curry, goat curry, lamb curry, chicken curry rice and even lamb biryanka.

Babut has shared several other recipes and pictures that he has shared in the book.

According the book he also shared his views on the food and culture of his village.

Babu’s book was published on October 12, 2018, and it has been downloaded more than 3,000 times on Amazon India.

He has also written another book titled, “The Babu-Sivaji Meal”.

Babut has also shared some of his favourite recipes for egg buryas on his Facebook page.

Here is a selection of Babus recipes:Aparo (bunch of meat or chicken) for a curry (Babuz) for dinner or dessert (Babi) for breakfast (Bagadhi) for lunch (Bhatia) for supper (Bajra) for Sunday lunch (Puri) for the day (Bali) for late night snack (Baklava) for dessert or lunch (Rama) for evening snack (Hala) for night snack or snack (Pani) for morning snack or dessert or dessert.

Babi’s recipe for a lamb curry (Rajam) for afternoon snack or dinner (Rami) for after dinner snack (Raman) for middle of the day snack or meal (Bihari) for snack or lunch(Haji) for snacks or dinner.

Baba has also revealed his favourite food of the month, “Panchi Curry”, which is a vegetarian dish that he cooked on the first day of Eid with his family for lunch.

Babs egg boryas are served in a bowl and served with rice and chutney.

The book also describes how he eats egg bari in his home.

He is a vegan and has no beef in his diet.

Babis mother says that she does not eat eggs and she does have a vegetable garden in the garden, but Babu does not have a garden.

Babas mother also states he does not like eggs.

Babi’s mother says she has always eaten egg bares in her home.

How to Make Hyderabada Dum Biryani in India

Dried vegetables are a popular ingredient in Indian food, but the best way to make this dish is to make your own.

Dried veggies are an affordable alternative to store-bought, and they have a distinct taste.

The main ingredients are onions, garlic, cilantro, and red chillies.

I like to make it with a pinch of turmeric and fresh coriander.

You can also use a few green chillies instead of the dried ones.

Dried currants and basil add a lot of flavor to this dish. 

You’ll need: 1 tablespoon fresh corio 1/4 cup water1 teaspoon turmeric1/2 teaspoon red chilli flakes, finely chopped 1/2 to 1 teaspoon garam masala (or 1/4 teaspoon red chili flakes)1/3 cup chopped onions1/8 cup chopped cilantro1 teaspoon minced garlic1/6 teaspoon saltFresh corianders, or chopped cayenne pepper (optional)The first step in making this dish requires soaking the vegetables.

Drain the vegetables and wash them in water, if possible.

The vegetables need to be very soft, and the water can be added to loosen them.

Heat 1 tablespoon of water in a pan and add the onions.

Cook them on medium heat until soft and translucent, about 3 to 4 minutes.

Add the garlic and cook for about 2 minutes, stirring often.

Add in the cilantro and cook, stirring frequently, for another minute.

Add salt and black pepper to taste.

Transfer the vegetables to a bowl and cover with the remaining water.

Set aside for 5 to 7 minutes. 

Now, in a blender, blend the coriand cilantro with the onions and garlic.

Add to the vegetables in the bowl.

You may need to add a bit more water or more spices if you want it to be a bit thicker.

You’ll have a nice thick soup that will be more flavorful.

While the vegetables are cooking, you can add the rest of the ingredients to the bowl and mix well.

If you want, you could add more cayennes and cumin powder to make more spice.

Add a pinch or two of salt if you’re using cayanne peppers. 

Once the vegetables have cooked, add in the chopped onions, cumin, coriande, caynes, salt and pepper.

Serve it with rice or other vegetarian or vegan dishes. 

This is one of my favorite Indian dishes.

You might also like: Dried Chicken Curry (or any other version of this dish) (recipe from Dry Food: India)

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