In a pilaf the rice cooks in stock rather than water, and that is the whole idea: all the flavour soaks in instead of being poured down the sink. Rinse the basmati first until the water runs clear, which washes off the loose starch and keeps the grains separate. Lid on and no more stirring.
High protein21% of the energy from protein
Cut the chicken thigh into cubes and fry them golden brown in olive oil.
Add the chopped onion, curry powder and cinnamon and fry for 3 minutes.
Stir in the rice and raisins and pour in the stock.
Put the lid on and let it cook gently for 15 minutes, until the rice is dry.
Fluff the pilaf up with a fork and scatter over the toasted almonds.
Chicken thigh beats breast here, it stays juicy through longer cooking. Almonds or pistachios add bite against the soft raisins. A spoonful of yoghurt with mint alongside makes the whole thing fresher. Reheat leftovers with a splash of water and the lid on.
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