Melt 50g of butter in a large pan and cook 1 medium chopped onion gently for 5 minutes. Stir in 3 cardamom pods, ¼ teaspoon of ground turmeric, 1 small cinnamon stick, and 2 fresh bay leaves; cook for 1 minute.
Stir in 450g of basmati rice until coated. Add 1 liter of chicken stock and ½ teaspoon of salt, bring to a boil, then cover and cook over very low heat for 12 minutes.
Meanwhile, simmer 750g of undyed smoked haddock fillets in a wide pan of water for 4 minutes, until just cooked. Hard-boil 3 eggs for 8 minutes. Flake the fish and peel and chop the eggs.
Fork the fish and eggs into the rice and heat for 2-3 minutes. Stir in most of 3 tablespoons of chopped parsley, season, and scatter over the rest.
