RICE WITH POACHED EGGS
Provided by Mark Bittman
Categories dinner, one pot, main course
Time 1h
Yield 4 servings
Number Of Ingredients 19
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
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Enni Islam
[email protected]I'm not sure I'll be making this dish again.
Ronald Lubwama
[email protected]I wouldn't recommend this dish to a friend.
Tsholofelo tigelo Kelebohile
[email protected]This dish was a bit too expensive for my taste.
kolijatuiamar kolijatuiamar
[email protected]I thought the flavors in this dish were a bit bland.
Sussy Duck
[email protected]I would have liked more vegetables in this dish.
Chloe Mtetwa
[email protected]Overall, I thought this dish was just okay.
Sivalingam Rishan
[email protected]The instructions for poaching the eggs were a bit unclear.
Rehman Ktk
[email protected]I had a hard time finding the right kind of rice for this dish.
STREYmaster
[email protected]This dish was a bit too spicy for me, but I still enjoyed it.
Ayomide Adegbuyiro
[email protected]I love that this dish is healthy and delicious. It's a great way to get my kids to eat their vegetables.
RicoTheMongolianSlave
[email protected]I'm new to cooking and this dish was easy to follow and turned out great.
Mick Justine
[email protected]This dish is so versatile. I've made it with different types of rice and vegetables and it's always delicious.
CuteLovely Secretlover
[email protected]I'm not a huge fan of poached eggs, but I loved them in this dish.
Knox Jarvis
[email protected]The flavors in this dish are amazing. The poached eggs add a richness to the rice that is out of this world.
Altaf Hussain Chaudhary
[email protected]I love how easy this dish is to make. It's a great weeknight meal.
Nickson Rotich
[email protected]This dish was a hit with my family! The poached eggs were perfectly cooked and the rice was fluffy and flavorful. I will definitely be making this again.