** Adapted from Food Network
First, to make cranberry relish, pulse cranberries and sugar in a food processor until chopped. Then toss with diced celery, apple, and chopped parsley.
Bring basmati rice, water, olive oil, curry powder and kosher salt to a simmer on the stovetop (low heat). Cover and cook rice until tender (approx. 17 minutes) then fluff with a fork.
Allow rice to cool then stir in cranberry relish and golden raisins and chopped almonds.