RICE WITH POACHED EGGS

Rice With Poached Eggs image

Provided by Mark Bittman

Time 1h

Yield 4 servings

Number Of Ingredients 19

Previous Next

Ingredients

1/4 cup olive oil
2 medium onions, finely chopped
1 tablespoon minced garlic
2 teaspoons coriander seeds
2 teaspoons ground turmeric
1/4 teaspoon whole cloves
3 cinnamon sticks
2 fresh green chilies (like jalapeños), thinly sliced
2 bay leaves
Coarse salt
2 cups basmati rice
1 tablespoon white-wine vinegar
8 eggs
3 cups fresh parsley leaves, chopped
3 cups fresh cilantro leaves, chopped
1/3 cup freshly squeezed lemon juice
Black pepper
4 tablespoons unsalted butter
1 teaspoon kirmizi biber, urfa or other mild red chili flakes.

Steps:

Heat the oven to 350. Put the oil in a large, heavy, ovenproof saucepan with a lid over low heat. Add the onions and garlic and cook, stirring occasionally, for 8 minutes. Add the coriander seeds, turmeric, cloves, cinnamon, chilies, bay leaves and 1 teaspoon salt. Raise the heat to medium and continue to cook and stir for 4 minutes. Add the rice and stir to coat in the oil. Add 3 cups water, cover the pan, transfer to the oven and cook for 25 minutes. Remove the pan from the oven, keeping it covered, and let it rest somewhere warm.
Fill a large, deep saucepan with enough water to come 2 inches up the sides. 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. 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. Use a slotted spoon to remove the eggs; drain on paper towels.
When the eggs are almost done, stir the parsley, cilantro and lemon juice into the rice and fluff it with a fork. Taste and adjust the seasoning. Put the butter in a small saucepan over medium heat; when it’s hot, add the kirmizi biber and cook, stirring, until fragrant, about 1 minute.
Divide the rice among four individual serving bowls. Place two eggs on each portion, drizzle chili butter on top, sprinkle with salt and pepper and serve.

Nutrition Facts : @context http, Calories 758, UnsaturatedFat 20 grams, Carbohydrate 92 grams, Fat 35 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 12 grams, Sodium 868 milligrams, Sugar 5 grams, TransFat 0 grams