Pilaf with chicken and dried alych

2 servings


Boil the chicken in salted water. Strain the resulting broth and add oils, sprayed onions and strong aqueous saffron paste to it. Fill the scrambled and washed rice in a boiling broth and cook porridge. Before serving, put a portion of chicken on a dish and fill with crumbly rice, and put bone-free cherry plum, boiled in a small amount of water, on it and pour a decoction of cherry plum.