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  • Onion (finely chopped) 120.0 g
  • Cinnamon stick 1.0 pc
  • Boiling water 250.0 ml
  • Smoked haddock 938.0 g
  • Boiling water 1.0 l
  • Parsley (finely chopped) 15.0 g
  • Butter 50.0 g
  • Bay leaves 2.0 pc
  • Cardamom pods 3.0 pc
  • Turmeric 2.0 tsp
  • Basmati rice 450.0 g
  • Eggs (boiled, peeled and sliced) 3.0 pc
  • Lemon (cut into wedges) 1.0 pc


  1. Method:

    • Melt butter in a large saucepan and add onion – cook gently over medium heat for 5 min until soft (not browned).
    • Stir in the cardamom pods, turmeric, cinnamon stick and bay leaves, cook for 1 min.
    • Stir in the rice and coat well with spices.
    • Add the Knorr Professional Chicken Stock Granules and bring to the boil, then simmer for 12 min.
    • Poach the fish in the boiling water for 4 min, then set aside to cool. Flake the fish and remove skin and bones.
    • Remove the bay leaves, cinnamon stick and cardamom pods from the rice. Gently stir in the fish and eggs. Cover and heat for 2 – 3 min.
    • Gently stir in the parsley and garnish with lemon wedges.
  2. Chef's Tip:

    • For an unusual take on this dish, substitute fish for chicken livers, or for a vegetarian option use mushrooms and eggplant.