• Duck 1 chicken about 1 kg;
  • Rice – 1.5 cups;
  • Vegetable oil;
  • Boiling water – 1.5 cups;
  • Saffron;
  • Onions – 4 PCs.;
  • Dried apricots - 1 Cup;
  • Raisins – 2 tbsp;
  • Garlic – ½ head;
  • Red hot pepper – 1 tsp;
  • Salt – 1 tsp


  1. The poultry singe and wash in running water, then wipe dry.Then RUB chicken inside and out with salt.
  2. Onion peel and cut into cubes or half rings and fry in sunflower oil perekalennoe. Add to the onions pre-washed raisins and dried apricots, season with a little salt and let it sit for about 10-15 minutes, until the mixture become Golden brown.
  3. To get the mixture from the pan and allow to cool. To the cooled mixture, put ground hot peppers, crushed garlic and salt. All carefully stir and leave for about 7-10 minutes.
  4. In the poultry stuffing prepared with the present compound, then put the bird in perekalennoe oil and fry the duck on each side until dark Golden brown. Then the bird put out for about 15-20 minutes, pour about half a Cup of boiling water and simmer on low heat.
  5. While the duck cooked, it will form a sauce in which to put the remainder of the cooking the filling, the spices and pour this liquid duck. When the liquid is almost evaporated and the duck is cooked, you need to get the bird from the container.
  6. The sauce that was left after sautéing, add remaining ground meat, salt to taste, put the saffron, add the washed rice and pour boiling water.
  7. To switch the stove on the low heat and cook, without stirring, until evaporated all the liquid.
  8. Cooked rice needs to rake in the resulting hole to put the finished duck. The bird again needs to obzharitsya. The duck is ready to fill with rice and then 5-10 minutes off the fire covered. Feeding, the duck cut into portions and garnish with separately.