1. Pour 1 litre (6 cups) of water into a large saucepan along with the butter and place on high heat.
2. Wash the rice two or three times, then once the water is boiling, stir in the rice, bring up to a simmer, then cover; turn the heat down to low. Cook for 20 to 25 minutes. Once cooked, fluff up the rice with a fork and put aside.
3. In a suitably-sized saucepan, add the eggs, cover with cold water, then bring to the boil. Cook for 4 minutes; remove, cool, then peel and roughly chop. Set aside.
4. Place a large saucepan on medium low heat. Add the butter along with the onion, garlic, ginger and chilli. Sweat for 10 minutes then add the turmeric, cumin and garam masala. Cook for another 10 minutes, stirring occasionally until the onion is soft.
5. While the above is cooking, remove the skin from the hot smoked salmon, break into pieces and place in a small saucepan. Pour the cream and milk over, then place on low heat. Once the cream comes up to a simmer, remove from the heat, and let the smoked salmon steep in the liquid.
6. Now tip the cooked rice into the onion and spice mix. Heat through, mixing the spices, coating the rice. Next, pour in the cream along with broken-up salmon. Gently stir this through along with the chopped egg. Season with sea salt and black pepper.
7. To serve, squeeze and stir in the juice of two lemons, along with the parsley and coriander.
8. Serve in hot bowls, with lemon wedges. Eat now.