# Firstly, boil the
chicken, rest the
rice in salty warm water for 1 hour. Add canned green
peas and thickly grated
carrots in it.
# Put some of the oil into a pot which has a flat layer, lay it to whole floor. Cut the
chicken pieces horizontally and place them onto the floor of the pot as star.
# Add the mixture of canned green
peas and
carrots onto the
chicken pieces, add some oil and half of the salt on it.
# Add the
rice which is rested in water and then washed a few times to remove the starch over them, into the pot by forcing on it a little.
# Add the remaining oil, salt and broth onto the mixture charily for not to loose the shape of the
rice. Cover the lid of the pot.
# Firstly cook the pilaf over medium heat for 5 minutes, then cook it over low heat for 1 minutes. (22 minutes total.) Place a paper towel between the pot and its lid and rest the pilaf for 1 hour.
#At the end of the resting time, force onto the pilaf gently by a spoon to make it stand firmly. Then reverse the pilaf over a flat service plate to serve.
