Palak Rice with Spiced Onion

1First, we need to cook the rice (1 cup). Rinse the rice (1 cup) thoroughly under cold water (2 cups) to remove any excess starch.

2In a saucepan, bring 2 cups of water (2 cups) to a boil. Add the rinsed rice (1 cup) and a pinch of salt (½ teaspoon). Reduce the heat to low, cover the saucepan, and let the rice (1 cup) simmer for about 15-20 minutes or until the rice (1 cup) is cooked and all the water (2 cups) is absorbed.

3While the rice (1 cup) is cooking, let's prepare the palak paste. In a blender or food processor, add the chopped spinach (palak) (2 cups) and blend until it forms a smooth paste.

4In a separate pan, heat 1 tablespoon of ghee (1 tablespoon) over medium heat. Add the minced garlic (2 cloves) and sauté for a minute until fragrant.

5Add the palak paste to the pan and cook for 3-4 minutes, stirring occasionally.

6Once the rice (1 cup) is cooked, remove it from heat and let it cool slightly. Fluff the rice (1 cup) with a fork to separate the grains.

7In a large pan, heat 1 tablespoon of ghee (1 tablespoon) over medium heat. Add the thinly sliced onions (2) and sauté until caramelized and golden brown.

8Add the sugar (1 teaspoon), salt (½ teaspoon), and turmeric powder (½ teaspoon) to the pan with the onions (2). Mix well to coat the onions (2) evenly.

9Add the cooked rice (1 cup) to the pan with the spiced onions (2). Stir gently to combine all the ingredients.

10Squeeze the juice of (1) 1 lemon over the rice (1 cup) and mix well.

11In a small pan, heat 1 tablespoon of ghee (1 tablespoon) over medium heat. Add the sliced boiled egg (1) and fry until slightly golden brown.

12Serve the Palak Rice (1 cup) with Spiced Onion garnished with the fried egg slices.