Bejewelled Rice

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I am a great fan of flavoured rice and this rice has a great spice base that the cranberries go so well with.

Serves 8.

Ingredients

50g ghee or oil

1 large red onion, sliced

1 clove garlic, finely sliced

5 teaspoons ground cumin

1/4 teaspoon ground cinnamon

1/4 teaspoon chilli powder

pinch saffron

salt to taste

120g dried cranberries

360g basmati rice

750mls water

Method

In a pan with a well fitting lid, warm the ghee or oil over a medium heat.

Add the onion and cook until soft.

Add the garlic, cranberries, cumin, cinnamon, chilli, saffron and salt, heat through until fragrant.

Add the rice, stir well and cook for one minute.

Add the cold water, stir again and and then cover, bring up to the boil and then simmer gently for 14 minutes.

Turn the heat off but do not remove the lid for 5 minutes.

After five minutes, fork the rice through and serve.

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6 thoughts on “Bejewelled Rice”

  1. This looks delicious. Have you tried barberries? They’re a sour dried berry that go into some middle eastern recipes. I tried them for the first time the other day and they were really nice. I got mine from a middle eastern supermarket.

    1. Hi ForTheLoveOfCookbooks, I have another recipe on the blog using barberries, I love them but my boys weren’t so keen, hence the cheat with cranberries! Love your blog name! I’m LOVE my cookery books! ๐Ÿ™‚ Ros

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