Start by adding the coconut oil, onion and ginger into a large saucepan on a medium to low heat. Season with a generous pinch of salt and pepper and gently fry for around 6 minutes.
Once the onions are translucent, add the garlic to fry for a couple of minutes. Add a splash of water, if it’s starting to feel a bit dry. Add the turmeric into the pan to bloom for a further minute along with the lime zest.
Add the rice and set a timer for 12 minutes (or as per the packet instructions) and season again with salt and pepper.
Stir once half-way through cooking and once the cooking liquid is fully absorbed and the rice is cooked, you’ll be ready to go! Serve with a sprinkle of pomegranate seeds, mint and an extra squeeze of lime. If you like a little heat, add some chilli flakes!
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