Rice Bowl Recipe | Food Diaries | Zarnak Sidhwa | Desi Food

Rice Bowl Recipe | Food Diaries
Rice Bowl Recipe | Food Diaries

Rice Bowl will blow your mind with it’s beautiful aroma or scrumptious taste so give it a try today!

Watch this Masala TV video to learn how to make Rice Bowl, Daal ladoo chaat , Harissa Sauce and Summer drink Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 3 May 2021.










  • Rice 1 cup
  • Black lentil 1 cup
  • Vegetable stock 4 1/2 cups
  • Olive oil 3 tbsp
  • Onions, sliced 2
  • Garlic, minced 1 clove
  • Ground cumin 1 tsp
  • Parsley leaves, chopped 1/2 cup
  • Salt to taste

For The Bowls:

  • Eggs 4
  • Salt to taste
  • Ground black pepper to taste
  • Paprika 1 tsp
  • Harissa sauce 2 1/2 tbsp
  • Toasted walnuts 1/4 cup


Bring the stock to a boil. Add the rice, lentil, and a big pinch of salt. Cover and reduce the heat to a simmer. Cook until the rice and lentil are tender, adding more liquid a little at a time if all of it is absorbed before the rice and lentils are cooked. Heat 2 tablespoons oil in a large pan, add the onions and cook until deeply browned and beginning to caramelize, add the garlic and cook for 2 minutes more. When the rice and lentils are ready, remove from the heat and let sit covered for 10 minutes. Add 1/2 of the onion mixture, cumin, chopped parsley, and remaining 1 tablespoon of olive oil and gently fold to incorporate. Reserve the remaining onions for serving. Heat very little oil in another pan and fry the eggs one at a time. Season the eggs with salt, pepper, and a dash of paprika. Divide the rice and lentil mixture equally between 4 bowls. Place a fried egg on each bowl. Garnish with the remaining caramelized onions, harissa sauce and toasted walnuts.


  • Moong dal ½ cup
  • Channa dal ¼ cup
  • Ginger chopped ½ inch
  • Green chilli chopped 1
  • Cumin seeds ½ tsp
  • Salt ½ tsp
  • Oil for deep frying

Green Chutney:

  • Coriander leaves 1 cup
  • Mint leaves ½ cup
  • Green chilies chopped 2-4
  • Cloves garlic, chopped 2
  • Salt ¼ tsp
  • Water 1 tbsp
  • Dry mango powder ½ tsp
  • Lemon juice 1 tbsp


  • Grated white radish 1
  • Chopped coriander leaves 2 tbsp
  • Juice of lemon 1
  • Chaat masala as required
  • Black salt as required
  • Yogurt 3 tbsp
  • Tamarind jaggery or apricot chutney 2-3 tbsp

Firstly, rinse both the lentils a couple of times in water. Then soak them water for about 3 to 4 hours or overnight. Drain all the water and grind the soaked lentils in a grinder or blender. Add ginger, green chilli, cumin seeds and salt. Without adding any water grind to a consistency which is not too fine, but slightly coarse. Remove the batter in a bowl and keep aside. Grind all the ingredients for the green chutney till smooth. Rinse, peel and then grate a white radish. Add to it chopped coriander leaves. Mix well and keep aside. Before frying,
whisk the batter vigorously for a few minutes. Beating the batter incorporates air, which in turn helps to make the batter light and fluffy. This results in soft texture of the pakoras.

Heat oil and deep fry the pakoras, till golden and crisp. Remove with a slotted spoon. Place them on kitchen paper towels. To assemble or serve, in individual serving bowls or small plates, take 3-4 ladoos. Top up with some yogurt , green chutney , Tamarind jaggery or apricot chutney the grated radish. Squeeze some lemon juice. Sprinkle some chaat masala and black salt.


  • Red capsicums 2
  • Fresh red chilies 18
  • Garlic 6cloves
  • Ground cumin 1 tsp
  • Ground coriander 1⁄2 tsp
  • Coarse salt 1 tsp
  • White vinegar 3tbsp
  • Olive oil 2tbsp

Grill two red peppers until completely blackened, leave to cool, then peel away the skin and remove the core and seeds. Remove the stalks and seeds from the fresh red chilies and roughly chop. Put the chilies in a food processor with peeled garlic cloves, ground cumin and ground coriander and blend to a rough paste. Add the cooled, peeled peppers, coarse salt, white vinegar and olive oil. Blend for 1-2 minutes until the mixture is fairly smooth. Spoon into a small jar, cover with a layer of olive oil and refrigerate for up to three months.


  • Red syrup as required
  • Watermelon 2cups
  • Water 1 cup
  • lemon juice 2tbsp
  • sugar 5 tbsp
  • Ice cubes as required
  • Lemon as required for garnish


Place the watermelon in the blender. Add lemon juice, sugar, water and ice cubes. Puree until smooth. Pour red syrup in a glass and fill each glass with watermelon juice. Garnish with lemon and serve.

Rice Bowl Recipe in Urdu and English

At Masala TV you can check complete Rice Bowl Recipe in Urdu and English. This is one of the best recipes by chef Zarnak Sidhwa at Masala TV show Food Diaries. Check out the other best recipes of chefs Zarnak Sidhwa.

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