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1
Heat the oven to 350.
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2
Put the oil in a large, heavy, ovenproof saucepan with a lid over low heat.
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3
Add the onions and garlic and cook, stirring occasionally, for 8 minutes.
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4
Add the coriander seeds, turmeric, cloves, cinnamon, chilies, bay leaves and 1 teaspoon salt.
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5
Raise the heat to medium and continue to cook and stir for 4 minutes.
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6
Add the rice and stir to coat in the oil.
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7
Add 3 cups water, cover the pan, transfer to the oven and cook for 25 minutes.
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8
Remove the pan from the oven, keeping it covered, and let it rest somewhere warm.
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9
Fill a large, deep saucepan with enough water to come 2 inches up the sides.
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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.
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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.
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12
Use a slotted spoon to remove the eggs; drain on paper towels.
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13
When the eggs are almost done, stir the parsley, cilantro and lemon juice into the rice and fluff it with a fork.
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14
Taste and adjust the seasoning.
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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.
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16
Divide the rice among four individual serving bowls.
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17
Place two eggs on each portion, drizzle chili butter on top, sprinkle with salt and pepper and serve.
