Phodnicha Bhaat is a quick and easy Maharashtrian-inspired seasoned rice recipe! It’s a simple and flavorful way of using up leftover rice making it ideal for busy weeknights!
Phodnicha Bhaat
Phodnicha Bhaat is basically the Indian version of stir-fried rice and is native to Maharashtra. Here Phodni means ‘tadka’ (tempering) and bhaat means ‘rice’.
And as the name suggests, it’s made with cooked rice tempered in oil with onion, lots of garlic and a handful of Indian spices like curry leaves and masala powders!
The recipe is pretty straightforward and easy to make. And with just a handful of simple pantry ingredients, you will be digging into this aromatic rice in less than 15 minutes!
Ingredients
Rice: Leftover white rice is ideal for this recipe, be it basmati rice, jasmine rice, sona masoori etc, but brown rice will work as well.
Onion and garlic: Essential
Curry leaves: Fresh curry leaves really add that extra flavor punch to the dish!
Spices:
Oil:
Coriander leaves: For freshness and color.
Salt:
How to make Phodnicha Bhaat
See recipe card below this post for ingredient quantities and detailed instructions.
Mix rice with the masala spices: Start by gently mixing leftover rice with turmeric, chilli powder, garam masala and salt. Make sure the rice is well coated, then keep it aside.
Temper spices and garlic: In a non stick pan or a heavy bottomed skillet, heat oil on medium heat and add mustard seeds. Once they start to splutter, add garlic and curry leaves. Saute till the garlic turns a light brown in color.
Saute onion: With the heat still at medium, add onion to the pan and saute for a few minutes, till they become translucent.
Stir fry the rice: Now add the seasoned rice and stir fry everything on a medium-high flame for about two minutes. Do not overcook or the rice will turn really mushy.
Stir through two tablespoons of freshly chopped coriander leaves. Serve immediately while it’s still hot!
What to serve with Phodnicha Bhaat
Serve Phodnicha Bhaat along with cucumber raita, papad or pickles for a hearty and delightful meal! You could even pair it with some grilled meat and veggies to make an entire meal out of it!
Recipe Tips
- The recipe is traditionally made with leftover rice, but freshly cooked rice will work as well- just make sure it’s cooled down and not so soggy before stir-frying so that it doesn’t become mushy.
- You can definitely add a handful of chopped veggies like carrots, peas or sweetcorn to make it more wholesome! Cook them along with onions to soften them.
- Don’t skimp on the garlic and curry leaves! They are super important in making this dish flavourful and aromatic.
Storage
If you have any leftovers, store them in an airtight container and place it in the fridge for up to 2 days. Reheat rice until piping hot either on the stovetop or in the microwave and do not reheat more than once!
Phodnicha Bhaat
Ingredients
- 2 cups cooked rice
- 1/2 tsp turmeric powder
- 2 tsp chilli powder
- 1/2 tsp garam masala
- 1 tsp salt
- 2 tbsp oil or ghee
- 1 ` tsp mustard seeds
- 10-12 garlic cloves, finely chopped
- 1 small onion
- 2 tbsp fresh coriander leaves, finely chopped
Instructions
- Take a bowl and add the cooked rice, turmeric powder, chilli powder, garam masala and salt to it. Toss everything well to coat the rice evenly with the spices.
- Heat oil in a non stick pan or a heavy bottomed skillet over medium heat. Add mustard seeds and fry till they start to splutter.
- Then add garlic and curry leaves. Saute till the garlic starts to turn golden and smell amazing.
- Add onions and keep stirring for a minute or two, until the onions are softened.
- Now add the seasoned rice and stir fry everything on a medium-high flame for about two minutes. Do not overcook or the rice will turn really mushy.
- Switch off the heat and stir through the chopped coriander leaves. Adjust salt if desired.
- Serve immediately with raita, papad and pickles!
Notes
- The recipe is traditionally made with leftover rice, but freshly cooked rice will work as well- just make sure it’s cooled down and not so soggy before stir-frying so that it doesn’t become mushy.
- You can definitely add a handful of chopped veggies like carrots, peas or sweetcorn to make it more wholesome! Cook them along with onions to soften them.
- Don’t skimp on the garlic and curry leaves! They are super important in making this dish flavourful and aromatic.
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