Step 1Melt the butter in a large saucepan, add the onion and cook gently over a medium heat for 5 minutes until softened but not browned.
Step 2Stir in the cinnamon stick, turmeric, cardamom pods and bay leaf then cook for 1 minute.
Step 3Tip in the rice and stir until it is well coated.
Step 4Pour 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.
Step 5Lightly sauté the tomatoes in a small pan then keep warm over a low heat.
Step 6Meanwhile, 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.
Step 7Boil the eggs for 8 minutes, drain, cool slightly then peel and cut in half.
Step 8Uncover 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.
- 50 Country Range Butter
- 3 Country Range Cardamom Pods, split open
- ¼ tsp Country Range Turmeric
- 1 Country Range Cinnamon Stick
- 1 Country Range Bay Leaf
- 1 onion, peeled and finely chopped
- 450 g Country Range Basmati Rice
- 1 ltr Country Range Chicken Bouillon (made up)
- ½ tsp Country Range Salt
- 750 g un-dyed smoked haddock
- 3 Country Range Free Range Medium Eggs
- 3 tbsp fresh parsley, chopped
- 4 small tomatoes, cut in half
- 2 spring onions, sliced
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