First melt butter in a frying pan.
Saute almonds and onion in butter until the almonds become golden.
Then add light raisins and heat until plump.
After that add the mixture to the hot cooked rice andmix gently.
Next, press rice mixture lightly into a greased 6 ½ cup ring mold.
Unmold at once on serving platter.
Fill with Chicken Curry and top with shredded coconut.