How to cook
In 12 1/2 cups (3 l) of water, put salt and 1 tbsp oil. In the boiling water, add the rice and let it boil for 10 minutes. Strain it through a sieve and wash it under running water.
Leave it to strain. In advance, in hot oil, fry the chopped garlic and mushrooms, cut into thin slices. Once softened, add the chicken and rice. Fry from 3 to 5 minutes, add salt, sprinkle with pepper and pour 1 cup strained broth.
In a greased baking dish, line up 2-3 phyllo pastry sheets, smear them with melted butter, put the filling on top and repeat. Thoroughly smear with butter and bake at 356°F (180 °C).
Then, remove it from the oven, sprinkle it with water and cover it with a towel. Wait to cool.