# Pick the
chicken into small pieces. Put these pieces into a pot or pressure cooker, add some salt and add water on it until the water covers the
chicken pieces totally. Coo it until the
chicken pieces soften.
# Meanwhile rest the cleaned
rice in warm water which also includes a few drops of
lemon and some salt, for 45 minutes.
# Place the boiled
chicken onto a colander. Wash the rested
rice with cold water for a few times to remove the starch over it.
# Put the butter and the sunflower oil into the pot, add finely sliced
onion and salt on it. Roast until the
onion turns to dry and gets smaller.
# Add grated
tomatoes and black
pepper onto the
onion. Cook until the
tomato juice starts to boil.
# Add boiled and strained
chicken on it. Cover the lid of the pot and cook the mixture for 5 minutes without stirring.
# Then lay the
rice onto the
chicken pieces smoothly. Add hot
chicken broth in it.
# Cover the lid of the pot. Firstly cook it over medium heat for 5 minutes, then cook it over low heat for 15 more minutes (20 minutes total). Place a paper towel between the pot and its lid.
# Rest the pilaf for half an hour, then stir it gently without mashing the
rice. Serve it hot.
