Spiced Egg and Potato Rice Bowl

1.Rinse the rice under cold water until the water runs clear, then soak it in water for 30 minutes. Drain and set aside.

2.In a large pot, heat 2 tablespoons of oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

3.Add the diced potatoes to the pot and cook for about 5-7 minutes, stirring occasionally, until they start to soften.

4.Stir in the cumin, paprika, turmeric, chili powder, salt, and pepper. Cook for another 2 minutes to toast the spices.

5.Add the soaked and drained rice to the pot, stirring well to combine with the potatoes and spices.

6.Pour in 2 cups of water and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the rice is cooked and the water is absorbed.

7.While the rice is cooking, in a separate pan, boil water and gently add the eggs. Boil for 8-10 minutes for hard-boiled eggs. Once done, remove them from the water and place them in cold water to cool. Peel and set aside.

8.Once the rice is cooked, fluff it with a fork and serve it in bowls. Top each bowl with a halved hard-boiled egg.

9.Garnish with additional spices or fresh herbs if desired.