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. ---------------------------------------------------------------------------
Nutrition
Ingredients
