Soak the rice for 20 minutes and rehydrate the dried mushrooms in hot water; keep the soaking water, but leave the gritty last tablespoon behind.

Caramelize the onions and garlic with curry leaves, cinnamon, and pepper in butter over low heat until sweet and golden.

In a separate pan, sear the portobello slices in butter until they are browned and tender, then set aside.

Add spices and rice to the caramelized onions, pour in the mushroom stock (topped up to 2 cups), and simmer covered for 20 minutes.

Fold in the cilantro, lemon juice, and seared mushrooms, then let the dish rest while you poach the eggs to your preferred level of runniness.