1. Onion half rings, carrot strips and fry until cooked in a cauldron. I have a roaster. Add turmeric, pepper, salt (a little salty).

2. Chicken cut into small pieces.

3. Put in a cauldron with carrots, chicken, Bay leaf, wine. Simmer for a few minutes.

4. Close the lid and send in a preheated 250 degree oven for 20 minutes. 20 minutes to get the dish to fall asleep washed rice, add half Cup water and again send in the oven. After 15-20 minutes again to get the cauldron and carefully stir the rice with chicken. If the rice seems too dry and wet, add another half Cup of water.

4. Send the dish in the oven for 30-40 minutes, for softer rice, subtract the heat to low. Bon appetit.