Great Recipes - Smoked Trout Pilaf Recipe

  
 

Smoked Trout Pilaf Recipe

 

Ingredients

  • 225g/8 oz white basmati rice

  • 40g/1 1/2 oz butter

  • 2 onions, sliced into rings

  • 1 garlic clove, crushed

  • 2 bay leaves

  • 2 whole cloves

  • 2 green cardamom pods

  • 2 cinnamon sticks

  • 5ml/1 tsp cumin seeds

  • 4 smoked trout fillets, skinned

  • 50g/2 oz silvered almonds, toasted

  • 50g/2 oz generous 1/2 cup seedless raisins

  • 30ml/2 tbsp chopped fresh parsley

  • mango chutney and poppadoms, to serve

Serves 4

Method:

  1. 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.

  2. Add the garlic, bay leaves, cloves, cardamom pods, cinnamon and cumin seeds, and stir-fry for 1 minute.

  3. 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.

  4. 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.