Actor In Law 2016 -urdu- 720p Hdrip X264 Aac - ... Site
for part in parts[1:]: part = part.strip() if 'Urdu' in part: video_info['language'] = 'Urdu' elif '720p' in part: video_info['resolution'] = '720p' elif 'HDRip' in part: video_info['type'] = 'HDRip' elif 'x264' in part: video_info['video_codec'] = 'x264' elif 'AAC' in part: video_info['audio_codec'] = 'AAC' elif '2016' in part: video_info['year'] = '2016' return Video(video_info['title'], video_info['year'], video_info['language'], video_info['resolution'], video_info['type'], video_info['video_codec'], video_info['audio_codec'])
class Video: def __init__(self, title, year, language, resolution, type, video_codec, audio_codec): self.title = title self.year = year self.language = language self.resolution = resolution self.type = type self.video_codec = video_codec self.audio_codec = audio_codec Actor In Law 2016 -Urdu- 720p HDRip x264 AAC - ...
# Example usage video_string = "Actor In Law 2016 -Urdu- 720p HDRip x264 AAC - ..." video = parse_video_info(video_string) print(video) This example creates a simple class Video to hold video information and a function parse_video_info to parse the given string and return a Video object. Note that the parsing logic could be more sophisticated depending on the variability of your input strings. for part in parts[1:]: part = part
569 Comments on “Pakistani Chicken Biryani Recipe (The BEST!)”
I just wanted to let you know that I tried your Chicken Biryani recipe, and it was incredible. I followed the instructions exactly, and the results were amazing. This will definitely be my go-to recipe from now on.
Looks amazing! So happy the biryani was a success!
Big fan of your recipes Izzah! I typically use saffron in making my heavily simplified version of biryani, do you think that would be a wise substitution for food coloring? The recipe is so methodical and precise, I wouldn’t want to make any hasty substitutions!
Thanks so much, Abeera! Yes, that’d be perfectly fine. Would love to hear how it turns out!
Hi – I made the biryani recipe and it turned out well. However, I feel the quintessential biryani aroma (I’ve eaten a lot of biryani in my lifetime and I only smelled it once when my parent’s Pakistani friend made biryani when I was a kid) was missing. Would using stone flower (dagad phool), which is used by some chefs, provide this aroma and umami boost to the biryani? Is there a reason why you don’t use it in your recipe? Thank you!
That’s such an interesting note, Wess! I’m so curious to know what she used. I have never tried dagad phool, but there’s actually a biryani flavoring essence that you can buy and use in place of kewra. Perhaps that’s what she used? Hope that helps!
Hi, Izzah.
You may be right. My sincere apologies, perhaps I did have a different flavour profile in mind. I read the many positive reviews of others too, so they definitely really like it. Keep up the good work.