Melt the butter in a large saucepan, add the onion and cook gently over a medium heat for 5 minutes until softened but not browned.
2
Step 2
Stir in the cinnamon stick, turmeric, cardamom pods and bay leaf then cook for 1 minute.
3
Step 3
Tip in the rice and stir until it is well coated.
4
Step 4
Pour in the stock, add the salt and bring to the boil. Stir once to release any rice from the bottom of the pan. Cover with a close-fitting lid, reduce the heat and leave to cook gently for 12 minutes.
5
Step 5
Lightly sauté the tomatoes in a small pan then keep warm over a low heat.
6
Step 6
Meanwhile, bring some water to the boil in a large shallow pan. Add the smoked haddock and simmer for 4 minutes until the fish is just cooked. Lift out onto a plate and leave until cool enough to handle.
7
Step 7
Boil the eggs for 8 minutes, drain, cool slightly then peel and cut in half.
8
Step 8
Uncover the rice and remove the bay leaves, cinnamon stick and cardamom pods. Place a spoonful of rice in a bowl, add the smoked haddock, eggs and tomatoes and sprinkle with the sliced spring onion and fresh parsley.