Pilau (Pilaf, Plov) in honor of the great cook Paul Bocuse.Chicken - 1 pc.Rice - 300-400 gCarrots - 300 gOnion - 1 pieceVegetable oil - 100 mlZiraRaisins - 2 tbsRemove the skin from the whole chicken, separate the meat, and cook the broth with skeleton.Carrots cut in half, put in a ladle in one layer and pour vegetable oil. Cook until the carrots blush. After it has cooled down, peel them and cut into slices.In the same oil in which the carrots were cooked, fry the onion cubes. Season the onions with turmeric, remove from the frying pan, and drain the oil.Rice first soak in hot water, then rinse and season and cook in the chicken broth up 80% ready. Strain extra broth from the rice.All the prepared ingredients - rice, carrots, onions, chicken - mix in the same frying pan, where before the products were fried and season with zira (cumin), with saffron (if possible), and add raisins.Put all ingredients into the chicken skin, sew holes, grease with butter and bake 1-1.5 hours.https://goo.gl/VhvCqA - books by Stalic Khankishiyevhttps://goo.gl/rAErvY - this variant is much simpler, ised chicken legs only.https://goo.gl/L8HwZR - subscribe.