Wash the rice thoroughly in several
changes of water and drain well. Set aside. Melt the butter in a large
frying pan and fry the onions until well browned, stirring frequently.
Add the garlic, bay leaves, cloves, cardamom pods, cinnamon and cumin
seeds and stir-fry for 1 minute. Stir in the rice, then add 2.5 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. Flake the smoked trout and add to the
pan with the almonds and raisins. Fork through gently. Cover the pan and
allow the smoked trout to warm in the rice for a few minutes. Scatter
over the parsley and serve with mango chutney and poppadums.
Smoked trout might seem an unusual partner
for rice, but this is a winning combination.