The cherries for this pilaf we take fresh, frozen or compote. If the cherries are fresh or frozen, it should be sprinkled with sugar and boil on low heat for about 10 minutes. If cherries are sweet, the sugar also can be added. If cherry compote, a cherry to be postponed, and the syrup is mixed with sugar if the syrup is sweet, then sugar is no longer needed. Syrup from the compote needed to be about 100 ml.

Chicken legs cut in half or into three parts. Take 3 tbsp of the syrup, 1tbsp. l raises. oil, salt and black pepper to taste. Marinate for 20 minutes.

The rice for this pilaf if dolgoletiya, then it is poured in cold salted water overnight. Pilaf after this soak the rice turns out fluffy and tender to the taste. If there is a variety of rice Basmati, you just flush it out.

Preheat the oven to temp.200 deg and bake chicken legs until cooked.

Boil 2 liters of water and add 2 tbsp of salt. Add rice and preventing it to cook until soft, i.e., the rice should be soft outside and hard inside, but not a bent arc. In advance zamochenny rice and Basmati is cooked, about 5 minutes. Then figure recline in a colander and rinse with boiling water. In a separate bowl gently stir the rice with cherries.

As this pilaf belongs to the category of folding the rice, then the right kutmah. Kutmah is the crust or litter for pilaf. Or make it from rice, mixing it with the egg or thin pita in my case. The result is a delicious crust which raskatyvaete instantly. Melt the butter and pour it on the bottom of the cauldron 3 tablespoons, then break the pita bread and cover them bottom.

On a layer of pita bread put half of the rice mass and pour oil, then spread another layer of rice and pour remaining oil. Cover the cauldron with a kitchen towel and then lid. Simmer on low heat for 45-50 minutes. Ready the rice absorbs the flavors of butter and flavor cherry syrup. Spread on a dish of rice, broken kutmah and chicken. Help yourself! Bon appetit!