Make a paste of fresh cranberries and green chillies and set it aside.
Add oil to a pan and when the oil is heated, add the chopped onions and fry for 2-3 minutes. Now add the grated ginger and the cranberry paste and cook for 5-6 minutes.
Add the cooked rice to a mixing bowl and apply the cranberry paste to the rice mixing gently. Add salt.
Now take a small pan and add the oil and turn on the stove. When the oil is heated, add the tempering ingredients one after the other in the order mentioned and when the seeds start spluttering, turn off the stove and add it to the rice in the mixing bowl.
Mix the rice gently and do a taste test to check the salt. Adjust the salt and garnish with cilantro.