The chicken should be washed thoroughly, to remove the feathers, if left, to remove the fat film from the skin, it easily wipes off with your fingers under hot water. Carefully scrape from the back all the innards, including the lungs, they will taste bitter. Chop into pieces, add salt, pepper, add chopped garlic and let stand for 5 minutes.

Put the chicken in the hot cauldron, deep frying pan or saucepan with a thick bottom, pre-pour vegetable oil for frying. Sauté the chicken for 5-7 minutes. Cover and cook 30-40 minutes. If the chicken will give a little juice, add a little water. This is because homemade chicken stiffer than the purchase. After stewing, add grated on a coarse grater carrots and chopped onions. And again sauté for 5 minutes.

Take rice, wash it under cold water to drained water became clear. Pour the rice in the chicken, measure out the water 2 times more than rice and pour in the pan. Salt to taste, add the spices. In my case it is a mixture of curry. Evenly distribute the chicken in the rice.

Cover. When the water boils, stir and reduce heat, simmering. Let the rice steamed together with the chicken for 30-40 minutes.

The dish is ready. Despite the fact that chicken with bones, it turns out very tasty. The chicken becomes soft and juicy.