Phodnicha Bhat (Maharashtrian Seasoned Rice Recipe with Leftover Rice)

Why Eat Plain Rice when you can eat Phodnicha Bhat? Try this easy Maharashtrian Style seasoned rice recipe made with basic ingredients and leftover rice. Recipe under 30 minutes!

Phodnicha Bhat (Maharashtrian Seasoned Rice Recipe with Leftover Rice)

If you are wondering “What can be made with leftover rice?” then today’s recipe is just for you. An easy and tasty recipe to use leftover rice – Presenting Phodnicha Bhat, Fodnicha Bhat or Maharashtrian Style Seasoned Rice Recipe.

The “Phodni” refers to tempering and “Bhat” translates as Rice in Marathi. Phodnicha Bhat can also be referred to “Indian Style Fried Rice” or “Tadka Rice”. The best part about this recipe is you can add or modify it according to your taste buds and ingredients available at hand.

Leftover rice recipes are quite popular in various cuisines – In Gujarat, they dish out a recipe called Vagharelo Bhat. In South India, we have a long list of rice recipes that can be made with leftover rice too.

This Maharashtrian Style Phodnicha Bhat is perhaps the most easiest of recipes you can dish out in your kitchen – be it an amateur, budding cooking enthusiast or bachelors. This recipe gets ready in under 30 minutes (prep work included).

This is also one of those recipes which you can cook with an almost empty refrigerator or perhaps on days when you are too lazy to cook anything. A bowl of Phodni Bhat with dahi is pure comfort food. Frankly, this is far healthier than making yourself a pack of instant noodles.

Phodnicha Bhat served with salad and curd

Rice is perhaps one of the most common leftover ingredient apart from Chapati or Rotis in the kitchen. Check out the blog post – Phodnichi Poli, a Maharashtrian recipe made using leftover Chapatis and turned into a breakfast bowl for 2.

As mentioned above, this recipe is made using leftover rice. If you have stored the rice in the refrigerator, all you need to do is remove the rice and keep aside for atleast 15 minutes before beginning this recipe.

If you are running late, I have got you covered! Just microwave the rice for a minute or 30 seconds and proceed with the recipe.

If you don’t have a microwave, just steam the rice in a pressure cooker for 10 minutes, while prepping the ingredients and sauteing.

Please note that leftover rice tends to be slightly dry. Steaming, microwaving and / or thawing them (if frozen) for a certain amount of time makes it soft and ready to absorb the spices. Highly recommended!

You can carry this in your lunch box at work with a side of salad or eat this for breakfast! Oh yes, quite filling, satisfying and Zero Food Wastage.

Rice Variety Used –

I have tried cooking this recipe using leftover Basmati Rice, Ponni Raw Rice, Kolam Rice, Sona Masuri Rice – Both Brown and White rice included.

Please note that for this particular recipe, I have used Kolam Rice.

Serving Suggestions

Raita is the best accompaniment for this rice recipe during Summers

During winters, phodnicha bhat can be served with Dal, Kadhi or Kootu of your choice.

Step by Step Recipe for Phodnicha Bhat

Heat oil in a pan or kadhai, add mustard seeds and allow it to crackle.

Then add Jeera or cumin seeds and whole dry red chillies.

Mustard seeds and cumin seeds tempered in groundnut oil

Now add curry leaves, garlic and a pinch hing or asafoetida.

Curry Leaves and garlic added to the tempering

Add roasted peanuts and chopped onions

Tempering with groundnuts
Saute onions until translucent

Saute this until the onions are translucent. Now add salt and haldi powder or turmeric.

Onions with turmeric powder

Mix well and cook the onions.

To this, add the cooked rice, some Kashmiri red chilli powder and coriander leaves.

Leftover cooked rice is added with red chilli powder and coriander leaves for phodnicha bhat

Mix well, cover and cook on low flame for atleast 5 minutes. Switch off the flame after 5 minutes and serve piping hot with an accompaniment of your choice.

Phodnicha Bhat is ready to eat

Recipe Notes –

  • You can make this recipe using freshly cooked rice too. Also, any rice variety can be used for this recipe.
  • This is a basic rice recipe which is tempered with regular Indian Spices. You can add garam masala, goda masala (Maharashtrian Spice) etc too to spice up the rice.
  • Traditionally Phodni bhat has no vegetables. However, you can add some if you like. Steam the vegetables and saute along with the onions for best results.

Some Rice Recipes on the blog

Phodnicha Bhat Recipe

Phodnicha Bhat (Maharashtrian Seasoned Rice Recipe with Leftover Rice)

Vidya Narayan
Easy Maharashtrian Style Phodnicha Bhat or seasoned rice recipe with basic ingredients from pantry. Best way to use leftover rice at home. Quick lunch box recipe or easy breakfast for busy mornings.
0 from 0 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Breakfast, Main Course
Cuisine Indian, Maharashtrian
Servings 2 people

Ingredients
  

  • 2 cups Leftover Cooked Rice 1 cup is 250 ml measurement
  • 2 nos Onions Finely chopped
  • 6-7 nos. Garlic Pods finely chopped I have used small garlic pods
  • 1/2 tsp Mustard Seeds or Rai
  • 1/2 tsp Jeera or Cumin Seeds
  • 1-2 nos. Whole Dry red chillies
  • 1 tbsp Roasted Peanuts 1 tbsp is 15 ml measurement
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Kashmiri Red Chilli Powder
  • A pinch of hing or asafoetida
  • 1 tbsp Peanut oil
  • Finely chopped coriander leaves as required
  • Curry leaves as required
  • Salt to taste

Instructions
 

  • Heat oil in a pan or kadhai, add mustard seeds and allow it to crackle.
  • Then add Jeera or cumin seeds and whole dry red chillies.
  • Now add curry leaves, grlic and a pinch hing or asafoetida.
    Roasted Groundnuts
  • Add roasted peanuts and chopped onions
  • Saute this until the onions are translucent. Now add salt and haldi powder or turmeric.
    Turmeric powder with onions and tempering
  • Mix well and cook the onions.
  • To this, add the cooked rice, some Kashmiri red chilli powder and coriander leaves.
    Cooked Rice with red chilli powder and coriander leaves
  • Mix well, cover and cook on low flame for atleast 5 minutes. Switch off the flame after 5 minutes and serve piping hot with an accompaniment of your choice.
    Phodnicha bhat is ready to serve

Notes

  • You can make this recipe using freshly cooked rice too. Also, any rice variety can be used for this recipe.
  • This is a basic rice recipe which is tempered with regular Indian Spices. You can add garam masala, goda masala (Maharashtrian Spice) etc too to spice up the rice.
  • Traditionally Phodni bhat has no vegetables. However, you can add some if you like. Steam the vegetables and saute along with the onions for best results.
Keyword fodnicha bhat, leftover rice recipes, Maharashtrian Recipes, Phodnicha Bhat
Tried this recipe?Share your feedback @masalachilli_vidyanarayan or tag #masalachilli_vidyanarayan

This recipe first appeared on Masalachilli in March 2018. I have updated the recipe with fresh content and pictures.

Tried this recipe? Share it with us! Take a picture and share it via email on [email protected] or you could TAG US on any of our social media handles – INSTAGRAMTWITTERFACEBOOK PAGE AND PINTEREST.

Help us Grow! Share the recipe with your family and friends.. Encourage everyone around you to cook at home.

You can also subscribe to our website to receive all the delicious recipes in your mail box.

We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!

Vidya Narayan

Views: 2639

Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

This Post Has 19 Comments

  1. InspiresN

    good one for those quick dinners or lunch boxes!

    1. Vidya Narayan

      You bet they are! Or sometimes when we are plainly lazy.. haha.. Thank you so much.

      1. InspiresN

        yes indeed 🙂 you are welcome!

  2. Megala

    Looks delicious ! Wonderful idea to make use of left-over rice !!

    1. Vidya Narayan

      Absolutely I agree, I hate wastage of food and when it can turn out so yum, why not! Thanks dear.

  3. My grandmother, who passed away recently, often talked about Phodniche Bhaat. She had fond memories of the dish. She spent a large part of her life in a Maharashtrian colony, and her cooking had a definite Maharashtrian influence to it. I think I should try out this dish soon. She’d be happy to see that…

    1. Vidya Narayan

      May her Soul rest in peace! Grandmothers are such a positive influence in our lives and we remember them fondly through all the experiences that they have shared with us. Glad this post reminded you of her. Do try, she would be definitely happy, especially you cooked it in her fond memory. Cheers and hugs!

  4. Jagruti

    I totally agree with you Vidya on this food wasting issue, I have seen in cinema halls people leaving their half eaten popcorns on the floor, and tell you here popcorns in cinema no cheap, a packet of small popcorn costs us £7-8 now convert that into rupees. Coming to your rice recipe, I love masala bhaat and yours sounds so tasty.Like the addition of peanuts here. Same rules apply in my house too, jo bach hai use dobara use karo aur kha jao 🙂 BTW Happy Women’s Day to you!

    1. Vidya Narayan

      Happy Womans Day! A Lovely response to my humble dish from a very down to earth person such as yourself means a lot. Thank you so much dear. Glad we share the same feelings about the food wastage issue. Hopefully people realise and do something about it soon. Cheers!

    1. Vidya Narayan

      Thank you so much Eliza. Apologies for the delay in responding.

  5. Amrita

    Yummy Bhaat!Reminds me of my school days when a good friend of mine bought this for lunch!

  6. Divya Deepak Rao

    This bhaat sounds irresistible and what a nice way to transform leftover rice…the potato and mint raita sounds delicious too Vidya

Leave a Reply

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.