Rice with Chicken and Dried Fruits Covered with Phyllo Pastry (Perde Pilavı)

1 sheet phyllo pastry * 2 cups rice * 2 medium sized onions * 25-30 g butter or 4-5 tbsp olive oil * 1 tbsp dried currants * 1/2 cup sultana raisins * 200 g chicken chest (boiled and cut in small pieces) * 2 tbsp pine-nuts * 1 tsp allspice * salt * 4 cups hot water * 2 tbsp olive oil

Place the rice in a bowl with hot water and salt for 50-60 minutes. Place the dried currants and the sultana raisins in hot water for 30 minutes. Mince the onion and sauté with the olive oil or butter for 3-4 minutes. Filter the rice, add it to the onion and fry for 5-6 minutes stirring with a wood spoon. Add the chicken, boiled and cut in pieces, the sultana raisins and the dried currants (after filtering the water), the pine-nuts, the allspice, the salt and four cups of hot water. Cook covered over low heat until all the water is absorbed.
Meanwhile, grease a round cake tray, with 20-25 centimeters diameter, with two tea spoons of margarine. Cover the tray with the phyllo sheet. As the phyllo sheet is big (about 60 centimeters diameter), part of it will be out of the tray. When the rice is cooked, let it cool down a little and stir it carefully with a fork. Place the rice on the phyllo pastry sheet. Then cover it with the parts of the phyllo pastry sheet that were out of the tray and brush with two table spoons of olive oil. Bake on a 175º pre-heated oven for 30-35 minutes. During this time both resistances of the oven (up and down) must be connected. Place the rice on a serving plate and serve hot.