Rice With Poached Eggs
- Total Time
- 1 to 1¼ hours
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup olive oil
- 2medium onions, finely chopped
- 1tablespoon minced garlic
- 2teaspoons coriander seeds
- 2teaspoons ground turmeric
- ¼teaspoon whole cloves
- 3cinnamon sticks
- 2fresh green chilies (like jalapeños), thinly sliced
- 2bay leaves
- Coarse salt
- 2cups basmati rice
- 1tablespoon white-wine vinegar
- 8eggs
- 3cups fresh parsley leaves, chopped
- 3cups fresh cilantro leaves, chopped
- ⅓cup freshly squeezed lemon juice
- Black pepper
- 4tablespoons unsalted butter
- 1teaspoon kirmizi biber, urfa or other mild red chili flakes.
Nutritional analysis per serving (4 servings)
758 calories; 35 grams fat; 12 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 4 grams polyunsaturated fat; 92 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 21 grams protein; 868 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
Very tasty recipe, but poaching instructions are terrible. Very fresh, eggs will hold together in the poaching water. Older ones will spread out, making a mess. A trick from Julia Child: pour boiling water over eggs and let them coddle for 10-20 seconds. Crack each one into a measuring cup and slip gently into simmering, salted, vinegar-added water. Turn heat down to lowest setting, cover pan, and in 2 minutes and 30-40 seconds, you'll have perfectly poached eggs.
I made this on Monday using only 1 cup of rice; I took your advice and added golden and dark raisins, pine nuts and almonds. This really made the dish. I used Aleppo pepper in the melted butter; poached my eggs 3 minutes in a poacher - perfect.
This made enough that we are having it again tonight. My usually picky husband loves this. Serve with warm Naan bread.
Most of the recipes in this collection (In Praise of Runny Eggs) use poached eggs. I have rarely made decent ones, in spite of instructions from cookbooks and online, until I learned to do them in the microwave: Crack egg into a microwave-safe dish, add a little water, cover with a paper towel and cook at High for about 30 seconds. The white will solidify a bit more after you remove it from the microwave, or give it a FEW seconds more. If you do more than one egg, it will take more time.
Very good beautiful spiced rice. Sadly my poached eggs were not runny following the instructions provided. I did add some frozen peas and par boiled carrots to the rice which was very nice. A big blob of Greek yoghurt beside the rice was also nice.
I've made this a few times now. It's not unlike the Indian rice dishes I grew up with. My suggestions: - Just set the oven timer for 40 minutes, not 25. The rice will be perfectly done. - Rather than chopping a bunch of onion and garlic, stick it in a food processor/chopper/blender. You'll get a smoother texture and the flavor will be better distributed. - Use ground rather than whole spices. Putting whole coriander seeds in rice is just diabolical. They're not soft!
tried as written but.... this was so bland at first. used chicken stock instead of water, had to add fish sauce, butter (sniped the drizzle), a drizzle of vinegar to save it at all. it's nice enough now, but doesn't bear repeating. BUT -- thank you to Charles for sharing that Julia Child poached egg method. I've never made a perfect poached egg until today. While I will never make this again -- the method of cooking rice is SO smart + will be repeated with entirely different additives.