Rice With Poached Eggs

Directions

1. 1
   Heat the oven to 350.
2. 2
   Put the oil in a large, heavy, ovenproof saucepan with a lid over low heat.
3. 3
   Add the onions and garlic and cook, stirring occasionally, for 8 minutes.
4. 4
   Add the coriander seeds, turmeric, cloves, cinnamon, chilies, bay leaves and 1 teaspoon salt.
5. 5
   Raise the heat to medium and continue to cook and stir for 4 minutes.
6. 6
   Add the rice and stir to coat in the oil.
7. 7
   Add 3 cups water, cover the pan, transfer to the oven and cook for 25 minutes.
8. 8
   Remove the pan from the oven, keeping it covered, and let it rest somewhere warm.
9. 9
   Fill a large, deep saucepan with enough water to come 2 inches up the sides.
10. 10
    Add the vinegar and bring to a boil, then reduce the heat to as low a simmer as possible so the water is almost completely calm and only the tiniest of bubbles float to the surface.
11. 11
    Carefully break the eggs into the water, cook for 1 minute, and then remove the pan from the heat, leaving the eggs in the water; let rest for 10 minutes.
12. 12
    Use a slotted spoon to remove the eggs; drain on paper towels.
13. 13
    When the eggs are almost done, stir the parsley, cilantro and lemon juice into the rice and fluff it with a fork.
14. 14
    Taste and adjust the seasoning.
15. 15
    Put the butter in a small saucepan over medium heat; when its hot, add the kirmizi biber and cook, stirring, until fragrant, about 1 minute.
16. 16
    Divide the rice among four individual serving bowls.
17. 17
    Place two eggs on each portion, drizzle chili butter on top, sprinkle with salt and pepper and serve.