Heat oil in a large heavy-based pan and cook onion, covered, over low heat, stirring occasionally for 20 minutes.
Add rice and raisins, stir for 2-3 minutes. Add water and bring to boil, cover, turn heat to low and cook for 20 minutes.
While rice is cooking, toast almonds, spread in a dry frying pan and place over low heat until nits have turned golden brown.Set aside.
When rice is cooked add the almonds and coriander tossing lightly to combine.
Serve steaming hot.
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