Over low heat, toast the saffron threads. About 15-20 seconds later, the saffron will darken to a maroon shade. I then put it in a pestle and mortar and crushed it to a coarse powder. Add the tbsp of milk and set aside

In a nice big pan, add the ginger & garlic pastes, cinnamon stick, cardamom to some ghee. After a couple of minutes add the nuts and finally the cranberries and raisins

Giving it another couple more minutes, add the rice along with the water. Season with salt and stir well to combine

Reduce the heat to low, cover and let it cook for about 15mins. Uncover and pour the saffron milk over the top of the rice. Put the lid back on and let it cook for another 5mins

Serve along with your favorite curry

If you want an idea for a curry, check out this meat curry recipe :)