Pilaf with chicken and dried fruits

We wash the rice, pour it with two liters of hot water, add salt and cook for 10 minutes, then drain the liquid, throwing the rice into a colander.

We warm the cauldron, grease with melted butter. Beat chicken eggs and pour into a cauldron, after which we spread the rice in layers. Pour the layers with ghee, sprinkle with barberry and turmeric. Cover the cauldron with a lid and simmer over low heat for about 20-25 minutes. After a while, remove the pilaf from the fire and wrap it in a blanket.

We wash the dried fruits thoroughly, fry them in vegetable oil, after which we add 50 gr. boiling water and simmer for 10-15 minutes.

Cut the chicken into pieces, salt to taste and fry until tender, then sprinkle the meat with green onions and continue cooking for another 5-7 minutes.

We spread the finished rice on a dish, put chicken pieces, dried fruits on top and pour over everything with the sauce obtained in the process of stewing dried fruits. We decorate pilaf with chicken greens and immediately serve it to the table.