# 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
# 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 tomato
es 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.