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.
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
- You can opt for Mixed Vegetable Raita or
- Tomato Raita in South Indian style.
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.
Now add curry leaves, garlic and a pinch hing or asafoetida.
Add roasted peanuts and chopped onions
Saute this until the onions are translucent. Now add salt and haldi powder or turmeric.
Mix well and cook the onions.
To this, add the cooked rice, some Kashmiri 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.
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
- Tomato Rice
- Brinjal Rice
- Kovakkai Rice or Tendli Rice
- Coconut Rice
- Curd Rice
Phodnicha Bhat (Maharashtrian Seasoned Rice Recipe with Leftover Rice)
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.
- Add roasted peanuts and chopped onions
- Saute this until the onions are translucent. Now add salt and haldi powder or turmeric.
- Mix well and cook the onions.
- To this, add the cooked rice, some Kashmiri 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.
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.
This recipe first appeared on Masalachilli in March 2018. I have updated the recipe with fresh content and pictures.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan