Phodnicha Bhat (Maharashtrian Seasoned Rice Recipe with Leftover Rice)
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.
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.
- 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.