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 600ml/1 pint boiling water. Bring to the boil. Cover the pan with a tight-fitting lid, 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. Re-cover the pan and allow the smoked trout to warm in the rice for a few minutes. Scatter the parsley over the top and serve with mango chutney and poppadoms.