Rinse the basmati rice in several changes of cold water until the water runs clear. Soak the rice in cold water for 20 minutes.
In a separate small bowl, cover the dried mushrooms with ½ cup of freshly boiled water and let them rehydrate.
Melt 2 tablespoons (30 ml / 1 fl oz) of butter in a wide, lidded frying pan over medium heat.
Once bubbling, add the curry leaves, cinnamon stick, and black pepper.
Stir for one minute until fragrant.
Add the sliced onions and crushed garlic to the pan.
Reduce the heat to low and cook for 20 minutes, stirring occasionally, until the onions are deeply caramelized and sweet.
While the onions cook, melt the remaining 1 tablespoon (15 ml / 0.5 fl oz) of butter in a separate frying pan over medium-high heat.
Add the portobello mushroom slices in a single layer, working in batches if necessary.
Sear for 2 minutes per side until golden brown, then transfer to a plate.
Drain the rehydrated mushrooms, reserving the soaking liquid. Roughly chop the mushrooms, discarding any tough stems. Carefully pour the mushroom liquid into a measuring cup, stopping before you get to the gritty sediment at the bottom.
Add enough tap water to make 2 cups (480 ml) of total liquid.
Once the onions are caramelized, stir in the garam masala, cumin, turmeric, and salt.
Add the drained rice, chopped dried mushrooms, and the 2 cups (480 ml) of mushroom stock.
Bring to a boil, then cover, reduce the heat to low, and simmer for 20 minutes.
Turn off the heat.
Stir the chopped cilantro, lemon juice, and seared portobello mushrooms through the rice.
Taste and adjust seasoning with more salt if needed. Replace the lid and let the rice rest for 5 minutes.
While the rice rests, poach the eggs.
Bring a wide saucepan of water to a boil. Gently stir the water to create a vortex, then crack the eggs into the center.
Reduce the heat to a simmer and cook for 2-3 minutes for a runny yolk, or up to 4 minutes for a firmer one.
Divide the fried onion rice among four bowls. Use a slotted spoon to remove the poached eggs from the water and place one or two on top of each serving.
Garnish with a sprinkle of salt, extra cumin, and fresh cilantro.
Serve immediately.
Add a splash of white vinegar to your poaching water. This helps the egg whites set faster and hold their shape around the yolk.
