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- 2 cups raw rice
- 4 cups chicken stock (look up directions for preparation)
- 2 pinches of saffron threads
- 2 tablespoons vinegar
- 4 eggs
- 1½ cups Canine Curry Sauce (look up directions for preparation)
- In a large pot, boil the rice and chicken stock.
- Add in the saffron then cover the pot and reduce the heat to low to allow it to simmer for 20 minutes approximately until rice is soft.
- In a separate frying pan or skillet, simmer enough water to be able to cover the eggs, then, add in vinegar.
- Break eggs into the skillet one by one and allow them to simmer in the liquid.
- Poach these for 5 minutes.
- In the meanwhile, put the cooked rice onto a dish.
- Take out the eggs from the liquid with a big spoon and put these over the rice.
- Pour the curry sauce on top and serve.