Chicken pie

1 pcs. chicken

1 pcs. large carrots

2 onions - head

1 Art. l. vegetable oil

1 glass rice

2 glass water

1/2 h. l. saffron powder

2 h. l. Zira

2 pcs. egg

2 dill - beam

salt

Processed chicken, boil in salted water, separate the flesh from the bones, chop finely.

Carrots cut along the thin layers, molds cut out the figures.

Onions cut into rings.

Figure loop through, wash 4-5 times with cold water, drain the water. Rice with salt, add the saffron, cumin and mix.

In a deep frying pan, greased, put layers of figures from carrots, onions, chicken, rice. Pour hot water so that it covered the figure. Cover, bring to readiness at low boil.

Figure break eggs without damaging the egg yolks. Again, cover and keep on low heat until cooked eggs. Then a little cool, remove the eggs with a spatula, flip the pan onto a plate by tapping on the bottom.

When serving, place eggs on top of the form to dill.