Pilaf with dried fruits

Pilaf with dried fruits can be served for dinner without thinking about sleep problems or extra pounds.

Ingredients

• long grain rice (basmati) - 680 g
• drinking water - 2 l 380 ml
• ghee - 250 g
• eggs - 2 pcs.
• dried fruits (dried apricots, raisins, prunes, figs) - 500 g
• chicken - 1 pc.
• large onion - 1 pc.
• zira - 1 tbsp. l.
• barberry - 1 tbsp. l.
• salt to taste

Directions

1. Prepare rice for Baku pilaf with dried fruits. Rinse it thoroughly in several waters and pat dry on a large fine sieve. Boil water in a saucepan and add 2 tsp. salt.
2. Pour the rice into a pot of boiling water and cook until tender. This may take about 10 minutes. Place the rice on a fine sieve and let the excess liquid drain.
3. Grease a cauldron or a thick-walled pilaf pan with a little ghee. Beat the eggs and pour into the cauldron. Lay the rice there in layers, pouring melted butter over each (about 150 g in total should go away).
4. Close the cauldron tightly with a lid and cook over low heat for 20-25 minutes, until a crispy egg crust forms at the bottom of the container. Remove the cauldron from the heat and wrap it in a blanket.
5. Wash dried fruits for Baku pilaf, dry and fry for 5 minutes at 3 tbsp. l. ghee. Pour in 380 ml of boiling water, add cumin and barberry. Simmer over medium heat until soft (fruit gravy should remain in the skillet).
6. Coarsely chop the chicken. Chop the onion and fry with the poultry in the remaining ghee in a separate skillet over low heat until cooked through (30–40 minutes).
7. Place the rice in a heap on a preheated large dish before serving. Spread the broken egg rind and chicken and onions on top. Dried fruits can be served separately or spread around the circumference of the dish.