Ingredients

• 50g Butter
• 1 medium Onion, finely chopped
• 3 Cardamom pods, split
• 1/4 tsp Turmeric
• 1 small Cinnamon stick
• 2 sprigs Fresh bay leaves
• 450g Basmati rice
• 1 litre Chicken or fish stock
• 750g Smoked haddock (undyed)
• 3 Eggs
• 3 tbsp Fresh parsley, chopped
• 1 Lemon, cut into wedges

Equipment

• Large saucepan with tight lid
• Large shallow pan
• Slotted spoon
• Fork

Instructions

1. Melt the butter in a large saucepan (about 20cm across) over medium heat, then add the chopped onion and cook gently for about 5 minutes, until soft and translucent but not browned, so it stays sweet.
2. Stir in the split cardamom pods, turmeric, cinnamon stick, and bay leaves, then cook for 1 minute until fragrant, which wakes up the spices and infuses the butter.
3. Tip in the basmati rice and stir until every grain is coated in the spiced butter, which keeps the rice fluffy and separate.
4. Pour in the stock, add 1/2 teaspoon salt, and bring to the boil, stirring once to loosen any rice stuck to the bottom. Cover tightly, reduce the heat to low, and cook very gently for 12 minutes.
5. Meanwhile, bring a large shallow pan of water to the boil, add the smoked haddock, and simmer for about 4 minutes, until the fish flakes easily and looks opaque. Lift it out onto a plate to cool.
6. Hard-boil the eggs for 8 minutes, then drain and cool under cold water so they peel cleanly.
7. Flake the fish into big pieces, discarding any skin and bones. Peel and roughly chop the eggs.
8. Uncover the rice and fish out the bay leaves, cinnamon stick, and cardamom pods if you like. Gently fork through the flaked fish and chopped egg, cover again, and warm over low heat for 2 to 3 minutes until everything is hot.
9. Fold in most of the parsley and season with salt and black pepper to taste. Serve scattered with the remaining parsley and lemon wedges for squeezing.