Chicken meat is boned and cut into chunks. Rice soak for 30 minutes in lukewarm salted water. Dough: softened butter mix with eggs and salt. Add flour, spoon by spoon, stirring with a screw plug on the mixer. Leave covered in the refrigerator. Pilaf: In the butter fry the almonds and pistachios. Remove. In the same oil fry the drained rice, add broth boil, reduce the stove and boil gently for 20 minutes with a lid. During this time the oven is heated to 180 C. Rice stir, put the almonds, pistachios, raisins and chicken. Season with salt and pepper. Roll out the dough thinly, about 3 mm. Baking tin covered with a dough, it should be wider than the form (to go out). Pilaf is put in the dough, pressing well with a spoon to no spaces. Finally, turning to hang from the ends of dough. Bake until golden, turning in a platter and serve hot. During baking raisins swell. For those who love them softer, can be braised in advance. pilaf can be seasoned with spices own taste - lemon peel, lemon juice, mint leaves, etc. You can add other nuts. Carefully the walnuts - bitter in browning. In addition to the above products can be added and others by choice - fried strips of onion, chili pepper, etc.