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A fun and easy recipe for the mid-week supper!




50g salted butter 1 medium white onion 1 tsp turmeric salt & pepper 1 tsp curry powder 1 tsp cinnamon 300g basmati rice 500ml chicken stock 2 large bay leaves 3 eggs, boiled 300g smoked salmon 1 tbsp lemon juice A handful fresh parsley


1. To begin, melt half the butter and add the chopped onion. Gently cook for 5 minutes until softened. Add the turmeric, curry powder, cinnamon and salt & pepper. Cook for another minute. 2. Add the rice, stock and bay leaves to the pan with the onion and bring to the boil. Cover and cook on low heat for 12-15 minutes. 3. While the rice is cooking, boil your eggs in a separate pan for 7 minutes. Take off the heat and peel once cooled. 4. Once the rice is cooked, remove the bay leaves and add the flaked smoked salmon into the pan and cook for another 3-4 minutes until heated through. 5. Melt the remaining butter and add over to serve, as well as the lemon juice, chopped parsley and seasoning. Use a fork to mixed all together. Chop the eggs into quarters and add into the rice!



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