Melt the butter in a large saucepan (about
20cm across), add the onion and cook
gently over a medium heat for 5 minutes,
until softened but not browned. Stir in the
cardamom pods, turmeric, cinnamon stick
and bay leaves, then cook for 1 minute.
Tip in the rice and stir until it is all well
coated in the spicy butter. Pour in the
stock, add 1?2 teaspoon salt and bring to the
boil, stir once to release any rice from the
bottom of the pan. Cover with a closefitting
lid, reduce the heat to low and leave
to cook very gently for 12 minutes.
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 it out on to a
plate and leave until cool enough to handle.
Hard-boil the eggs for 8 minutes. Flake the
fish, discarding any skin and bones. Drain
the eggs, cool slightly, then peel and chop.
Uncover the rice and remove the bay
leaves, cinnamon stick and cardamom
pods if you wish to. Gently fork in the fish
and the chopped eggs, cover again and
return to the heat for 2-3 minutes, or until
the fish has heated through. Gently stir in
almost all the parsley, and season with a
little salt and black pepper to taste. Serve
scattered with the remaining parsley and
garnished with lemon wedges.