Soak the rice in lukewarm water for 30 minutes, changing the water several times to remove all the starch from the rice.

The water will turn white due to the starch in the rice.

After removing the starch, drain the rice completely after 30 minutes.

Chop the small onion and garlic cloves into small pieces.

Add 3 tablespoons of oil, then sauté the onion and garlic over heat until they turn a deep golden brown.

Add the lentils, all the spices, and one bouillon cube. Cook until the lentils are almost fully cooked.

Check the lentils when they are done.

Transfer the lentils to a larger pot and add enough water for cooking the rice, as shown in the picture.

Add the rice to the lentils, add the spices again along with the second bouillon cube, stir well, and cook until the rice is fully cooked.

When done, the rice should be fluffy and not sticky. This is achieved by soaking the rice and removing the natural starch.

Slice two onions into long strips as shown in the picture.

Toss the onion slices with a little oil, salt, and black pepper.

Mix well so the flour coats the onion slices.

Pour 1/4 cup oil into a deep pan.

Once the oil is hot, add the onions and stir well. Cook until the onions are caramelized and golden brown.

Check the onions after caramelizing.

Spoon the rice onto a serving dish and garnish with the caramelized onions. Enjoy!

You can serve it with green salad, oven-roasted chicken, pickles, spicy sauce, and potato salad with mayonnaise as side dishes, along with soup. Enjoy!