Basmati rice 1 liter chicken or fish stock 750g smoked haddock fillets 3 eggs 30 g fresh parsley, chopped 1 lemon, sliced, for garnish preparation in a large pan (about 20cm in diameter), melt the butter, add the onion and sauté over medium heat for 5 minutes, until soft but not brown. Mix the cardamom grains, turmeric, cinnamon stick and bay leaves and cook for 1 minute. Add the rice and stir until well blended with the spiced butter.
Pour the broth and add half a teaspoon of salt and let it boil, stir once so that the rice does not stick to the bottom. Cover with a lid, put it on low heat and let it cook slowly for 12 minutes. Meanwhile, bring water to a boil in a large saucepan. Add the smoked haddock and cook for 4 minutes, until the fish is slightly cooked. We take it out and put it on a plate to cool down a bit and be able to handle it. Cook the eggs for 8 minutes. Shred the fish, discarding skin and bones. Drain whatsapp number list the eggs, let cool, and peel and cut. Uncover the rice and remove the bay leaves, the cinnamon stick and the cardamom grains. Carefully add the fish and chopped eggs, cover again and return to the heat for 2-3 minutes, or until the fish has heated through.
Add almost all the parsley and season to taste. Serve decorated with the remaining parsley and lemon slices. Get down to business! As you will have verified, even if they are bilingual recipes, they cannot be translated literallyfrom one language to another, because in each language we express ourselves differently. For example, when using verbs, in spanish we use the first person plural or sometimes the verb in the infinitive. In french, on the other hand, they use the "vous" which would correspond to "ustedes" in spanish. There is vocabulary that may not exist in the target language and so we have to give a little explanation. But