How to cook Turkish pilaf?

Turkey's pilaf practice is as follows:

Materials/tools: chicken leg 300g, onion 50g, carrot 50g, seedless green olive 10g, vinegar-soaked raisin 10g, preserved fruit 50g, Turkish barbecue material 10g, black pepper 1g, salt 4g, cumin 2g, cooking wine/kloc.

1. Wash the lemon with salt and slice it for later use.

2. The boneless material of chicken legs is marinated in cooking wine for 30 minutes.

3. Put the marinated meat on the baking tray, put the lemon slices on the baking tray and bake at 200 degrees for 20 minutes.

4, bake cool, change the knife and cut into strips for use.

5. Dice the onion and carrot, change the preserved fruit into a knife, and change the green olive into a knife for later use.

6, electric pressure cooker simmer 3 red bean rice for use.

7. Put oil in the pot and fry the garlic (all two halves of garlic) until golden brown.

8. Add onion, diced carrot and diced preserved fruit, stir-fry, add salt, diced raisins and olives, mix well with steamed rice, add cut roasted chicken legs and sprinkle with cumin and black pepper.

9. Turkish pilaf is ready.