# Wash the
rice with too much water without resting in water, drain it.
# Put 1/3 tsp
olive oil into a pot and make it hot over medium heat, then add drained
rice in it. Roast the
rice until it hardens, add water. Firstly, cook it over medium heat, then cook over low heat for 20 minutes.
# Cover a paper over the cooked pilaf, rest it for 30 minutes. After stirring it by a fork, cover the lid of the pot. Place it into the lowest layer of the refrigerator and refrigerate it overnight.
# The day after, put 1/6 cup
olive oil into vog skillet and make it hot. Then, add
chicken breast cubes into the skillet.
# Precook the
chicken breast cubes and then add the
carrot, which is sliced as matches, and add chopped
onion into the mixture.
# When the
onion turns to cooked, add thickly chopped
onion. 5 minutes later add sliced red
peppers. After 5 more minutes add sliced
banana peppers and roast them.
# When all the ingredients turn to cooked, add the prepared pilaf into the mixture, add salt, black
pepper and curry also. Cook until the pilaf turns to hot. Serve it in small bowls.
