- 100g/3½oz basmati rice
- 1 tbsp vegetable oil
- ½ chicken breast, sliced into strips
- 1 garlic clove, crushed
- 100g/3½oz raisins
- 1 beef tomato, chopped
- salt and freshly ground black pepper
- handful fresh coriander, leaves only
- Wash the rice well in a fine sieve under cold running water, then drain.
- Place the rice into a saucepan and cover with 2.5cm/1in cold water. Bring the rice up to the boil over a moderate heat. Once boiling, stir the rice once, then turn the heat to very low and cover it with a tight-fitting lid for ten minutes, or until tender.
- Heat the vegetable oil in a frying pan or wok. Add the chicken and garlic and stir-fry for 3-4 minutes.
- Add the raisins and tomato and fry for a further three minutes, or until the chicken is golden all over and completely cooked through. Season, to taste, with salt and freshly ground black pepper.
- To serve, place the rice onto a plate, top with the chicken stir fry and sprinkle with coriander leaves.