Melt the butter in a large saucepan, add the onion and cook gently over a medium heat for around 5mins until softened.
Add the cardamom pods, turmeric, cinnamon stick and bay leaf and cook for another minute.
Add the rice and stir until all combined.
Pour in the chicken stock, add the salt and bring to a boil. Give the rice a little stir, then cover with a lid, reduce the heat to the lowest heat and leave to cook for around 12-15mins.
Meanwhile, place the haddock in a foil parcel and cook in the oven on 180°c for around 15-20mins, until fully cooked. Remove from the oven to cool enough to handle.
Boil the eggs for around 10-12mins. When cooked, peel and cut in half.
When the rice is cooked, remove the cinnamon stick, bay leaf and cardamom pods.
Place the fish and eggs on top of the rice, turn the heat on a little so that everything is all heated through. Stir through the parsley and serve immediately with a wedge of lemon.