Pilaf Chyhyrtma

Azerbaijani pilaf is a festive national dish. Its main difference from Uzbek pilaf is that rice is cooked and served separately from all other ingredients. We offer you to evaluate all the subtleties of taste and aroma of the national food of Azerbaijani cuisine and cook a real pilaf "Chyhyrtma", following the culinary recipe given here.
The secret of proper cooking of pilaf is that the rice remains whole and does not boil. To get the desired result, the rice needs to be steamed. It should not crack, but only swell a little during cooking.
While the rice is boiling, we take the chicken, wash it and cut it into portions. Then salt and fry in a frying pan. Eggplants are also washed, cut into cubes and fried. Chop the onion.
Then add onion, eggplant, citric acid and cinnamon to the pan with chicken. Beat the eggs and pour them on the chicken. Mix everything and bake in the oven until a golden crust forms.
While the chicken is cooking, we wash the rice. Fry onions in a deep saucepan, add cherry plum and rice there. All this needs to be salted and add a little water. Then cover the pan with a lid and simmer until tender. Then add saffron and mix.
After that, we put rice on the dish with a slide, and chicken next to it. All this is poured with melted butter. Pilaf "Chyhyrtma" is served on the table slightly cooled.