Smoked Trout Pilaff

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 225 g basmati rice
• 40 g butter
• 2 onions, sliced into rings
• 1 clove garlic, crushed
• 2 bay leaves
• 2 cloves
• 2 green cardamom pods
• 2 cinnamon sticks
• 1 teaspoon cumin seed
• 2 1/2 cups boiling water
• 4 smoked trout fillets, skinned
• 50 g slivered almonds, toasted
• 50 g seedless raisins
• 2 tablespoons chopped fresh parsley
• mango chutney, to serve
• pappadams, to serve

Recipe

• 1 wash rice thoroughly in several changes of water and drain well.
• 2 set aside.
• 3 melt butter in a large frying pan and fry onions until well browned, stirring frequently.
• 4 add garlic, bay leaves, cloves, cardamom pods, cinnamon sticks and cumin seeds and stir fry for one minute.
• 5 stir in rice, then add boiling water.
• 6 bring back to the boil.
• 7 cover pan tightly, reduce heat and cook very gently for 20-25 minutes, until the water has been absorbed and the rice is tender.
• 8 flake the trout and add to the pan with the almonds and raisins.
• 9 fork through gently.
• 10 cover the pan and allow the trout to warm in the rice for a few minutes.
• 11 scatter over the parsley and serve with mango chutney and poppadoms.