From the chicken carcass need to carefully extract the bones without making incisions. I have used video tutorials, the process of extracting the seed took 15 minutes.

From bones to cook the broth, strain. We will need 1 Cup of prepared broth.

For this dish I used a rice Mistral: white fragrant rice "Basmati" rice and parboiled aromatic "Basmati Gold", 1 Cup each.

The rice should pour boiling water, so the water was 2 cm above the rice and leave for 30-40 minutes, then excess liquid to drain rice, rinse under running water. Parboiled rice "drank" some water more.

The chicken, season with salt and pepper. For the filling, I used parboiled rice fragrant "Basmati Gold". It needs salt, add a few cloves and a cinnamon stick, stir, dump in the chicken (abdomen, legs, chest), sew up, in the roasting process the rice does not spill. In a well-heated vegetable oil pan fry the chicken on both sides until Golden brown. Flip carefully so as not to damage the integrity of the carcass.

Prepare the second rice - white fragrant "Basmati". Juicy white onion and garlic to grate, blanch the tomatoes for a few minutes in boiling water, peel, grate. Rice, a little salt, add chopped onions, garlic, tomatoes, pepper, mint, stir. Pomidorki cherry slightly protomet remaining in the pan fragrant oil.

2/3 of the prepared rice put in a bowl multivarki.

Put the roasted chicken stuffed with rice.

Formed on the sides of the void to put the remaining rice and cherry tomatoes. Pour 1 Cup of broth. Enable "Quenching" for 10 minutes (just so all the content was heated and boiled!), then turn on the "Vexation" of 2.5-3 hours. After 2.5 hours, you can open the lid and taste the rice for readiness, then either turn off the slow cooker or continue yearning until tender. Before serving, remove the strings.