Hot-Smoked Salmon & Egg Kedgeree - Ainsley Harriott

Ingredients

• 50 g (2 oz) butter
• 1 medium onion, finely chopped
• seeds from 4 green cardamom pods
• 1⁄4 teaspoon turmeric powder
• a small piece of cinnamon stick
• 350 g (12 oz) basmati rice
• 600 ml (1 pint) chicken stock
• 2 bay leaves
• 4 eggs
• 350 g (12 oz) hot-smoked salmon, broken into flakes
• 1 tablespoon lemon juice
• the leaves from 1 x 20-g (3⁄4-oz) packet curly parsley, chopped
• salt and freshly ground black pepper