Smoked Trout Pilaff

Name: Smoked Trout Pilaff
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 225 g white 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

Submitted by Kevin100 Brown

"Tasty fish dish, it can be a bit dry when overcookes but my wife likes it. Found it in "The Fish Book""

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Ready In:: 40mins
Ingredients:: 16
Serves:: 4

ingredients

225 g white 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

directions

Wash rice thoroughly in several changes of water and drain well.
Set aside.
Melt butter in a large frying pan and fry onions until well browned, stirring frequently.
Add garlic, bay leaves, cloves, cardamom pods, cinnamon sticks and cumin seeds and stir fry for one minute.
Stir in rice, then add boiling water.
Bring back to the boil.
Cover pan tightly, reduce heat and cook very gently for 20-25 minutes, until the water has been absorbed and the rice is tender.
Flake the trout and add to the pan with the almonds and raisins.
Fork through gently.
Cover the pan and allow the trout to warm in the rice for a few minutes.
Scatter over the parsley and serve with mango chutney and poppadoms.