In a medium saucepan, sauté the onion, curry powder and cardamom pods in butter over medium heat for 3 – 4 minutes until the onion is softened. Add the rice and stir to coat. Cook 2 - 3 minutes, stirring often. Add the chicken stock and saffron with the soaking water to the rice, stir to combine and bring to a boil. Reduce heat to a simmer, cover and cook, about 15 minutes or until all the liquid is absorbed and the rice is cooked. Reduce heat to low. Remove cardamom pods and add the smoked salmon to the rice. Stir well to combine. Add the spinach. When it begins to wilt, remove pot from heat and season to taste with salt and pepper. Spoon rice into a large serving bowl, garnish with the hard-cooked eggs, coriander leaves and lemon wedges. Serve hot or at room temperature.
A perfect meal for the whole family !