Then why the hell are you still playing this game? You don't belong here

One can win EVE now?

something that you guys struggle to do time and time again.. i love dumb ass posts like this

i love it every time that some hisec miner talks about HITTING THE GOONS WHERE IT HURTS

then they realize that it doesn't involve making isk

And on top of my previous comment, you would have to throw away all sense of morality (if such a thing exists on Eve).

You'd need to think as Machiavelli did, the ends justify the means. Lie, cheat, steal, betray, harass, and metagame to an appropriate degree and you'd be able to destroy the goons completely. It is only when we become the enemy can we defeat the enemy.

1. Read "The Prince" by Niccol+¦ Machiavelli
2. Destroy Goons
3. ????
4. Kill Yourself

This has all happened before.

It will all happen again.

GOON Biryani
Moderately easy
This is a delicious Pakistani/Indian rice dish which is often reserved for very special occasions such as Ramadan, weddings or parties. It has a lengthy ... See more


This is a delicious Pakistani/Indian rice dish which is often reserved for very special occasions such as Ramadan, weddings or parties. It has a lengthy preparation, but the work is definitely worth it.

Ready in 2 hours 30 mins

Saved by 152 cook(s)Ingredients
Serves: 6
4 tablespoons olive oil or ghee
4 small potatoes, peeled and halved
2 large onions, finely chopped
2 cloves garlic, minced
1 tablespoon minced fresh root ginger
1/2 teaspoon chilli powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon salt
2 medium tomatoes, peeled and chopped
2 tablespoons plain yoghurt
2 tablespoons chopped fresh mint leaves
1/2 teaspoon ground cardamom
1 (5cm) cinnamon stick
1.3kg (3lbs) chicken breast chunks


2 1/2 tablespoons vegetable oil
1 large onion, diced
1 pinch saffron
5 pods cardamom
3 whole cloves
1 (2.5cm) cinnamon stick
1/2 teaspoon ground ginger
450g (1lb) basmati rice
1 litre chicken stock
1 1/2 teaspoons salt
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Preparation method
Prep: 1 hour | Cook: 1 hour 30 mins
1.In a large frying pan, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the pan and fry onion, garlic and ginger until onion is soft and golden. Add chilli, pepper, turmeric, cumin, salt and the tomatoes. Fry, stiring constantly for 5 minutes. Add yoghurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan. 2.When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick sauce left when chicken is finished cooking. If necessary, cook uncovered for a few minutes to reduce the sauce. 3.Wash rice well and drain in colander for at least 30 minutes. 4.In a large frying pan, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices. 5.In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.
Rice
For biryani, always use long grain rice. Basmati rice with its thin, fine grains is the ideal variety to use.

Ghee
Ghee is butter that has been slowly melted so that the milk solids and golden liquid have been separated and can be used in place of vegetable oil to yield a more authentic taste.