Curry Chops with Pilaf Rice

In a saucepan, fry the long-grain rice in half the oil for two to three min until golden brown. Add the raisins, half of the cumin seeds, salt and pepper and cook for one minute. Pour in the clear soup and water and cook for another 15 to 20 minutes with the lid on the saucepan until the rice has absorbed all the liquid.

In the meantime, mix curry powder, remaining cumin, cinnamon and chili spice. Use the spice mixture to rub into the chops.

Divide the remaining oil evenly between two large frying pans and heat over medium heat. Roast the chops in both frying pans at the same time, with the lid on, for about three minutes on each side, until cooked through. Or roast in two portions in one skillet, keeping the first unit warm. Serve with the long grain rice.

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