For more recipes, tips and inspiration from Emma Galloway, check out her blog mydarlinglemonthyme.com
Ingredients
Method
1.Bring a large saucepan of lightly salted water to the boil. Add rice and cook for 7 minutes. Drain well, return to the pan, cover tightly with a lid and set aside 15-20 minutes.
2.Heat ghee in a frying pan over medium-high heat. Sauté onion and cumin seeds for 4-5 minutes or until tender and golden. Add chilli, cinnamon and chickpeas and cook, stirring often, for a further 2 minutes.
3.Stir through rice, season with salt and add saffron and its golden water.
4.Serve pilau hot or at room temperature, topped with slivered almonds, cranberries and coriander.