1 cup rice per portion
7 tbsp butter
lb white raisins
4 large onions
0.5 lb dried pitted apricots (kuraga)
0.5 lb dried pitted plums
1 lb boiled chicken breast
Soak raisins in warm water.
Boil rice in salt water to readiness, then drain. Put 1 tbsp butter on the bottom of a medium saucepan, put the rice over it, and pour 2 tbsp melted butter over the rice.
Cook with very small heating for about 35 minutes.
Put 4 tbsp butter in a deep skillet, and melt.
Peel and cut onions into rings, and put in the skillet. Fry for 3-4 minutes, stirring occasionally. Put the drained raisins, dried apricots and plumes in the skillet, cook for 3-5 minutes.
Cut the boiled chicken breasts into strips, put into the skillet, stir well, and cook for 25 minutes with very small heating.
Do not stir often because the ingredients should not become blended.
To serve, put a rice portion on a serving plate, pour a portion of the meat with sauce over the rice, and serve.