Shireen Pulao

Marinate chicken pieces in butter salt and chili powder. Boil rice, drain. Cut the onion peel the oranges cut into thinly strips and blanch for 1 min then drain.

Cut carrots in thin slice. In a pan heat half oil.

Fry marinated chicken until golden brown.

Add onion in it then pour water and cook until the chicken is cooked well.

In other pan heat the remaining oil, braise the carrots, and then add sugar orange, almond pistachio and Saffron. Stir till sugar is dissolved.

Arrange the chicken and carrot mixture in alternate layer over each other.

Put rice on top. Cook for 10 minutes on very low heat.

While serving arrange rice in round, in the center put chicken and carrot mixture. Then serve hot.