Quote from: Breneir Tzaracomprada on Yesterday at 03:34:49 AM@Moinul Moin would it be possible to use your Chicken Biryani photo as the cover for this edition? I had planned on using Crement's okonomiyaki photo but the Biryani looks tasty.

Yes, You can use it!(It's my pleasure)

@Moinul Moin would it be possible to use your Chicken Biryani photo as the cover for this edition? I had planned on using Crement's okonomiyaki photo but the Biryani looks tasty.

Mick!

WHEREAS @Lee Kinrin  has expressed a genuine interest in joining the Kingdom of Talossa and becoming part of its unique community, and

WHEREAS he has demonstrated an interest in the Kingdom, its people, institutions, and politics, and

WHEREAS he seeks to become a citizen of this wonderful micronation and to participate in its civic life, and

WHEREAS he appears to be a friendly person who would be a welcome addition to our community, and

WHEREAS I believe that he would contribute positively to Talossa, as he has expressed an ambition to serve in this micronation in the future, and

THEREFORE, I, Moinul Moin, a citizen of Atatürk of the Kingdom of Talossa, do hereby petition the Secretary of State, @Sir Lüc, to issue a grant of citizenship to Prospective Citizen @Lee Kinrin , as specified by law.

Quote from: Françal I. Lux on September 22, 2026, 07:39:01 PM

Quote from: Moinul Moin on September 22, 2026, 01:59:13 PM->Bangladeshi Chicken Biryani

Chicken Biryani is one of my favorite dishes from Bangladesh. It is something you will often find at family gatherings, weddings, celebrations, or simply when people want to make a special meal at home(In Bangladesh and India). There are many different ways to make biryani, but this is a simple Bangladeshi-style version that I enjoy.

->[Ingredients]

1.For the chicken:

* 1.5 kg chicken, cut into medium-sized pieces
* 200 g plain yogurt
* 2 tablespoons ginger paste
* 2 tablespoons garlic paste
* 1 teaspoon turmeric powder
* 1.5 teaspoons red chili powder
* 1 teaspoon cumin powder
* 1 teaspoon coriander powder
* 1 teaspoon garam masala
* Salt(1 or 2 spoon)
* 2 tablespoons lemon juice
* 3 tablespoons cooking oil

2.For the rice:

* 500 g basmati(thick & Long rice)
* 2–3 potatoes, peeled and cut in half
* 2 bay leaves
* 4 cardamom pods
* 4 cloves
* 1 small cinnamon stick
* 1 teaspoon cumin seeds
* Salt
* Water for boiling

3.For the biryani:

* 3 large onions, thinly sliced
* Oil for frying
* 500ml warm milk(cow)
* A little saffron or saffron-colored food essence
* 2 tablespoons kewra water (Pandanus odorifer)
* 2 tablespoons Rose water
* 3–4 green chilies
* 2 tablespoons ghee(Clarified butter)
* Fresh coriander and mint

-->How to make it(Learnt from my mother)

First, I marinate the chicken with the yogurt, ginger, garlic, turmeric, chili powder, cumin, coriander, garam masala(mixed spices), salt, lemon juice, and a little oil. I usually leave it for at least an hour.
Next, I slice the onions very thinly and fry them until they become golden and crispy. These fried onions are called "beresta", and they add a lot of flavor to the biryani. I also lightly fry the potatoes and keep them aside.
I then fry the marinated chicken in a large pot over high heat. Once the chicken is partly fried and the oil starts coming out of the mixture, I add the fried potatoes.
While the chicken is cooking, I prepare the rice. I boil the rice with salt, bay leaves, cardamom, cloves, cinnamon, and cumin seeds. I don't cook the rice completely at this stage. It should be about 70% cooked, because it will finish cooking later with the chicken.
Now comes my favorite part: putting everything together. I place a layer of rice over the chicken, then add some fried onions, green chilies, coriander, and mint. I add another layer of rice and repeat the process.
Finally, I mix a little saffron with warm milk and pour it over the rice. I add the kewra water, rose water, and ghee, then cover the pot tightly.
The biryani is cooked on very low heat for around 20–25 minutes. This slow cooking allows the rice to absorb the flavors from the chicken and spices.
When it is ready, I gently mix the rice from the bottom upwards so that the grains stay intact.
It is best served hot, and I usually enjoy it with some salad or raita.

And there is one thing I personally like to do after eating biryani: I drink Coke! It gives me a wonderful, refreshing feeling after a hearty plate of biryani.

For me, Chicken Biryani is more than just a meal it is one of those dishes that reminds me of home and special occasions in Bangladesh. The view:-

I am definitely stealing this recipe. Thanks for sharing!

Haha!I hope you will enjoy it! Let me know how it turns out when you make it.

Quote from: Mic'haglh Autófil, O.Be on September 22, 2026, 10:37:23 PM

Quote from: Marcel Eðo Pairescu Tafial, UrGP on September 22, 2026, 08:23:54 PMWith MMP for instance, there would be 8 single-winner constituencies, so we would need at least 16 candidates (2 per) to make all of these races competitive, ideally more than that. With the way things look currently, I really can't see this happen.

I think this is related to the question you asked me elsewhere, but -- would it be feasible to use MMP with fewer constituencies? So if you had Miestra's four constituencies, each of which elect one or two members (for, say, six MCs total) with the remainder of seats apportioned in line with the party-list vote.

It would be more feasible, in the sense that we would now only need 12 candidates in total in a worst case, but at that point the MM part of MMP would be in question, in my opinion, and you may as well not bother with it.

Quote from: Marcel Eðo Pairescu Tafial, UrGP on September 22, 2026, 08:23:54 PMWith MMP for instance, there would be 8 single-winner constituencies, so we would need at least 16 candidates (2 per) to make all of these races competitive, ideally more than that. With the way things look currently, I really can't see this happen.

I think this is related to the question you asked me elsewhere, but -- would it be feasible to use MMP with fewer constituencies? So if you had Miestra's four constituencies, each of which elect one or two members (for, say, six MCs total) with the remainder of seats apportioned in line with the party-list vote.

Quote from: Françal I. Lux on September 22, 2026, 08:03:38 PMHow committed are we to nation-wide, at-large elections for the Cosa?

It's just an idea but have we seriously considered creating provincial constituencies based on population and elect MCs through the provinces? I understand this would drastically reorient how elections are run and won, but it would inject much needed activity in our provinces and with a smaller electorate, candidates can be better vetted by the people they're asking for votes.

Two of the methods I listed at the top of this thread require constituencies (MMP by necessity, STV for feasibility), and the main issue I have with province-based constituencies boils down to lack of competitiveness. With MMP for instance, there would be 8 single-winner constituencies, so we would need at least 16 candidates (2 per) to make all of these races competitive, ideally more than that. With the way things look currently, I really can't see this happen.

I also highly doubt that local elections would revitalise the provinces, considering that Senate elections have been local since the beginning and it has accomplished nothing. If anything, moving the Senate away from provincial representation might actually be the way to go, but that's a separate issue that I may or may not write another post about.

I'm just gonna bring up a topic I didn't mention in our previous discussions:

How committed are we to nation-wide, at-large elections for the Cosa?

It's just an idea but have we seriously considered creating provincial constituencies based on population and elect MCs through the provinces? I understand this would drastically reorient how elections are run and won, but it would inject much needed activity in our provinces and with a smaller electorate, candidates can be better vetted by the people they're asking for votes.

Quote from: Moinul Moin on September 22, 2026, 01:59:13 PM->Bangladeshi Chicken Biryani

Chicken Biryani is one of my favorite dishes from Bangladesh. It is something you will often find at family gatherings, weddings, celebrations, or simply when people want to make a special meal at home(In Bangladesh and India). There are many different ways to make biryani, but this is a simple Bangladeshi-style version that I enjoy.

->[Ingredients]

1.For the chicken:

* 1.5 kg chicken, cut into medium-sized pieces
* 200 g plain yogurt
* 2 tablespoons ginger paste
* 2 tablespoons garlic paste
* 1 teaspoon turmeric powder
* 1.5 teaspoons red chili powder
* 1 teaspoon cumin powder
* 1 teaspoon coriander powder
* 1 teaspoon garam masala
* Salt(1 or 2 spoon)
* 2 tablespoons lemon juice
* 3 tablespoons cooking oil

2.For the rice:

* 500 g basmati(thick & Long rice)
* 2–3 potatoes, peeled and cut in half
* 2 bay leaves
* 4 cardamom pods
* 4 cloves
* 1 small cinnamon stick
* 1 teaspoon cumin seeds
* Salt
* Water for boiling

3.For the biryani:

* 3 large onions, thinly sliced
* Oil for frying
* 500ml warm milk(cow)
* A little saffron or saffron-colored food essence
* 2 tablespoons kewra water (Pandanus odorifer)
* 2 tablespoons Rose water
* 3–4 green chilies
* 2 tablespoons ghee(Clarified butter)
* Fresh coriander and mint

-->How to make it(Learnt from my mother)

First, I marinate the chicken with the yogurt, ginger, garlic, turmeric, chili powder, cumin, coriander, garam masala(mixed spices), salt, lemon juice, and a little oil. I usually leave it for at least an hour.
Next, I slice the onions very thinly and fry them until they become golden and crispy. These fried onions are called "beresta", and they add a lot of flavor to the biryani. I also lightly fry the potatoes and keep them aside.
I then fry the marinated chicken in a large pot over high heat. Once the chicken is partly fried and the oil starts coming out of the mixture, I add the fried potatoes.
While the chicken is cooking, I prepare the rice. I boil the rice with salt, bay leaves, cardamom, cloves, cinnamon, and cumin seeds. I don't cook the rice completely at this stage. It should be about 70% cooked, because it will finish cooking later with the chicken.
Now comes my favorite part: putting everything together. I place a layer of rice over the chicken, then add some fried onions, green chilies, coriander, and mint. I add another layer of rice and repeat the process.
Finally, I mix a little saffron with warm milk and pour it over the rice. I add the kewra water, rose water, and ghee, then cover the pot tightly.
The biryani is cooked on very low heat for around 20–25 minutes. This slow cooking allows the rice to absorb the flavors from the chicken and spices.
When it is ready, I gently mix the rice from the bottom upwards so that the grains stay intact.
It is best served hot, and I usually enjoy it with some salad or raita.

And there is one thing I personally like to do after eating biryani: I drink Coke! It gives me a wonderful, refreshing feeling after a hearty plate of biryani.

For me, Chicken Biryani is more than just a meal it is one of those dishes that reminds me of home and special occasions in Bangladesh. The view:-

I am definitely stealing this recipe. Thanks for sharing!