# Put the
chicken into the pot firstly. Add water on it, until the water covers the
chicken, let it boil.
# Boil the
chickpeas and
potatoes. Rest the
rice in salty warm too much water for about 1 hour.
# Put the vegetable oil into the pot, and make it hot over medium heat. Then, add diced
onion into the pot. Roast until the
onion pieces turn to dry, put it aside.
# Use a flat pot which is not too big for cooking daghistan pilaf. Place the pot over the heat, add half of the butter into the pot and melt it.
# Place the picked
chicken pieces onto the layer of the pot, and lay it smoothly. Then lay the boiled and chopped
potatoes over the
chicken, then lay the roasted
onion, peeled and diced
tomatoes, boiled
chickpeas and add rested and a few times washed
rice on the top finally. (Force onto the layers gently, while placing them.)
# Pour the remaining melted butter all over, sprinkle salt and black
pepper. Add warm
chicken broth all over little by little.
# Cover the lid of the pot. Firstly, cook it over medium heat for 20 minutes, then cook it over low heat for 10 minutes, in total 30 minutes.
# Rest the pilaf for half an hour without uncovering the lid of the pot and without placing a paper towel between the pot and its lid.
# And then reverse the pot over a big flat service plate, and serve it.
