Cut onion into half rings or rings or whatever. RUB the carrots on a grater (not Uzbek version they do not use a grater). Fry the onion for 2-3 minutes, then add carrots and another 2-3 min.

Cut chicken (whichever size you like), I have 2x2 cm (can not think of anything else) and add to onions with carrots. And fry all together for another 10-15 minutes on a small flame. When it was ready, I with a slotted spoon (allowing to drain excess oil) all shifted in a deep frying pan.

I have kazanjik - an indispensable thing for pilaf. But who do not, to be depressed is not necessary. Thick-walled deep pan is fine (at this point you can cast spells with all sorts of additives in rice, but that's another topic). I just add garlic or finely cut, or crushed in the "device"

Next. On fried onions, carrots and sliced pour the rice (of course, well washed), level and slowly pour water into 1.5-2cm above the rice. And put in preheated oven (200 deg.) 40 minutes. In the process, the process can be controlled. If the rice on top dried up a bit - no problem. When you're done mixing, let the pilaf to get under the hood.