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  • Onion (finely chopped) 120 g
  • 3 Cardomom pods
  • 2 tsp Turmeric
  • Cinnamon stick 1 pc
  • 450 g Basmati rice
  • Boiling water 250 ml
  • Smoked haddock 938 g
  • Boiling water 1 l
  • 3 Eggs (hard boiled and chopped)
  • Parsley (finely chopped) 15 g
  • 1 Lemon (cut into wedges for garnish)
  • Butter 50 g
  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 chicken stock 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.