Smoked Mackerel And Cardamom Pilaf - cooking recipe

Ingredients

3/4 cup basmati rice
10 None cardamom pods
3 tbsp butter
2 large onions, sliced
1 tsp ground cumin
1 tsp ground coriander
5 oz baby spinach
4 oz mackerel fillets in brine, drained and flaked
1/2 None lemon, juiced
1/4 cup cilantro leaves
None None Lemon wedges, to serve

Preparation

Bring 1 1/4 cups water to a boil in a medium saucepan. Add rice, cardamom and a pinch of salt. Reduce heat to low; cover and simmer for 12 mins, until water has absorbed. Remove from heat. Let stand for 10 mins.
Meanwhile, melt butter in a large skillet on medium-low heat. Cook onion for 5 mins, until slightly golden. Remove 1/2 of the onion; set aside. Increase heat to medium-high and continue to cook for another 5-10 mins, until browned. Remove fried onions and set aside.
Return golden onions to pan. Stir in cumin and coriander. Cook for 1-2 mins, until fragrant. Add spinach and toss until just wilted. Add rice and mackerel and toss to heat through. Add lemon juice. Season.
Top pilaf with fried onions and cilantro leaves. Serve with lemon wedges.