I am a great fan of flavoured rice and this rice has a great spice base that the cranberries go so well with.
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
salt to taste
120g dried cranberries
360g basmati rice
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.