2 tablespoon Butter
1/2 cup Onion(s), chopped
1 teaspoon (to 2 tsp) curry powder
1 teaspoon Turmeric
1 cup White basmati rice
1/2 cup Golden or dark raisins
1-3/4 cup Chicken broth
2 tablespoon Slivered almonds
Yield: 4 servings
Melt the butter in a large wide saucepan over medium heat. When the foam subsides, add the onion and sauté over low heat, stirring, until golden, about 5 min. Stir in the curry, turmeric, rice, and raisins, and sauté for 2 min more.
Add the chicken broth and heat to boiling, stirring once. Cook, covered, over medium-low heat until the broth is absorbed and the rice is tender, about 35 min. Let stand, uncovered, off the heat, for 5 min before serving.
Meanwhile, toast the almonds in a 350 F oven for about 7 min. Sprinkle over the pilaf just before serving.