ingredients
serves 4
1 1/4 cups white basmati rice
3 tbsp butter
2 onions, sliced into rings
1 garlic clove, crushed
2 bay leaves
2 whole cloves
2 green cardamom pods
2 cinnamon sticks
1 tsp cumin seeds
4 smoked trout fillets, skinned
1/2 cup slivered almonds, toasted
1/3 cup seedless raisins
2 tbsp chopped fresh parsley
mango chutney and poppadums, to serve
method
1. wash the rice thoroughly in several changes of water and drain well. Set aside. Melt the butter in a large skillet and fry the onions until well browned, stirring frequently.
2. Add the garlic, bay leaves, cloves, cardamom pods, cinnamon sticks and cumin seeds and stir-fry for 1 minute.
3. Stir in the rice, then add 2 1/2 cups boiling water. Bring to the boil. Cover the pan tightly, reduce the heat and cook very gently for 20 — 25 minutes, until the water has been absorbed and the rice is tender.
4. Flake the smoked trout and add to the pan with the almonds and raisins. Fork through gently. Re-cover the pan and allow the smoked trout to warm in the rice for a few minutes. Remove the spices and bay leaves. Scatter over the parsley and serve with mango chutney and poppadums.
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more information
The use of the mango chutney and poppadums as a serving suggestion with this dish really rings the changes and shows that alternative fare at Christmas can be no less festive. Ready-made poppadums can easily be found in specialist shops and supermarkets. They can be heated in the oven or a microwave in just a few minutes.
