Rice porridge with chicken in chicken broth

Wash the rice, soak for 2 hours, and separately boil in 300 ml of chicken broth over low heat.

Let the liquid drain, transfer the rice to the pot, adding 70 grams of melted butter and curry.

Wash the carrot, peel it, and cut it into strips.

Peel the onion, wash it, and cut it into half rings.

Wash the raisins, dried apricots, and prunes, then soak them in boiling water.

Chop the dill, parsley, and green onion.

Wash the radishes, cut off the tops and tails, and cut into four pieces.

Wash cucumbers and slice them.

Wash the tomatoes, cut into wedges, salt and pepper.

Boil the eggs, peel them, and cut into thick slices.

Wash the chicken fillet, cut it into large pieces, fry in melted fat, add onion, carrot, salt, and pepper.

Fry for 3 minutes, pour in the remaining chicken broth and simmer until cooked. 5 minutes before it's done, add apricots, prunes, cognac, and honey.

In a deep skillet, heat the remaining oil, add the raisins and warm them up. Add the rice, stir and cook on very low heat for 20 minutes.

Mound the rice on a large plate, create a hollow in the center, and place the meat and vegetables there.

Pour rice with meat gravy.

Place radishes, slices of cucumbers and tomatoes, and wedges of eggs around the edge of the dish.

Sprinkle with dill and parsley.

Serve at the table, separately serve sour cream, salted and sprinkled with green onions.