- - large handful of fresh parsley, chopped
- 375ml - basmati rice
- - salt
- 30ml - olive oil
- - grated zest of 1 lemon and 30ml (2T) of the juice
- 500ml - chicken stock
- 5ml - turmeric
- - extra parsley
- 15ml - roasted masala
- 2 - bay leaves
- 2,5ml - cumin seeds
- 2 - onions, chopped
- 4 - soft-boiled eggs, shelled and halved
- 200g - smoked snoek, flaked and deboned
1 Heat the olive oil in a pan, add the bay leaves, cumin sees,turmeric and masala.
Stir-fry until fragrant.
2 Add the onion and stir fry for a minute, then stir the rice in.
3 Add the stock, stir and cook until the rice is done, stirring occasionally to prevent catching.
Add more hot water if the stock evaporates too quickly.
4 As soon as the rice is done, mix in the rest of the ingredients.
5 To serve
Transfer the rice to a large serving dish or plate and arrange the eggs on top.
Sprinkle a little parsley over and serve.