Wrap the haddock in foil and bung it in the oven on a baking tray for 8 minutes. (Check it’s done by seeing if it flakes easily with a fork.)
Chop the onion and fry for 3 minutes in the melted butter, then add all the spices, including the split cardamom pods. Cook for 3 more minutes.
Add the rice and stock, bring to the boil and then reduce the heat, cover and simmer for 15 minutes.
Stir in your flaked haddock and cook for another 5-8 minutes.
Divide it among the plates with half a hard-boiled egg on top of each to garnish.
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