# Wash the rice
with too much water without resting in water, drain it.
# Put 1/3 tsp olive
oil into a pot and make it hot over medium heat, then add drained rice
in it. Roast the rice
until it hardens, add water. Firstly, cook it over medium heat, then cook over low heat for 20 minutes.
# Cover a paper over the cooked pilaf, rest it for 30 minutes. After stirring it by a fork, cover the lid of the pot. Place it into the lowest layer of the refrigerator and refrigerate it overnight.
# The day after, put 1/6 cup olive
oil into vog skillet and make it hot. Then, add chicken
breast cubes into the skillet.
# Precook the chicken
breast cubes and then add the carrot
, which is sliced as matches, and add chopped onion
into the mixture.
# When the onion
turns to cooked, add thickly chopped onion
. 5 minutes later add sliced red pepper
s. After 5 more minutes add sliced banana pepper
s and roast them.
# When all the ingredients turn to cooked, add the prepared pilaf into the mixture, add salt, black pepper
and curry also. Cook until the pilaf turns to hot. Serve it in small bowls.