# Boil the chicken
with 5 cups of water until it softens. Rest the rice
in hot water for 1 hour. Rest the almond
s in boiling water for about 2 3 minutes, decorticate them. Clean out the outer shell of the pistachios.
# Put the vegetable oil into the pot, when it turns to hot break the spaghetti sticks into pieces, each has 1 inch length, roast until they turn to yellow.
# Remove the spaghetti from the oil by straining. Put the almond
s and the pistachios into the same oil. When the almond
s turn to yellow, add the rice
which is rested in water and washed a few times with cold water into the pot.
# Roast the ingredients together for about 4 5 minutes. Add the roasted spaghetti, picked chicken
pieces into the mixture.
# After mixing it for a while, add salt, black pepper
and the mixture of water and broth.
#Cover the lid of the pot. At first cook it over medium heat for 10 minutes, then cook it over low heat for 122 minutes. (22 minutes total.)
# Place a paper towel between the pot and its lid and rest the pilaf for half an hour, stir it gently and serve hot.