Across India, rice is an essential part of every meal. From breakfast idlis to khichdi dinners, the grain shows up in endless configurations and each state has its own favourite. And with so many uses for rice, you can bet there’s going to be some left over. This has led to a whole new category of innovative recipes to use it. For Maharashtra, that solution comes in the form of Phodnicha Bhaat. This seasoned rice recipe is a delicious and simple rice dish which is made with leftover rice, onion, turmeric, and herbs. It makes an excellent quick meal and lunchbox box option that is ready in 20 mins.

Also Read: Zunka: A Traditional Maharashtrian Dish For Your Soul

The name comes from the Marathi words ‘Phodni’ referring to tempering (tadka) and bhaat (or Bhat) which means rice. So translated Phodnicha bhaat is just spicy tempered rice, Tadka rice, or if you want to be fancy about it, Indian-style fried rice. Other states have similar dishes like Vaghar rice in Gujarat or lemon rice in the South, and they’re all very similar recipes with only very slight changes. 

Phodnicha Bhaat is usually served on its own, but can also be a great accompaniment to curries. We also recommend sprinkly some Aloo Bhujia on top for a crunchy and truly Bombay-style twist.

Ingredients:

  • 2 Tablespoons Oil
  • ½ Teaspoon Mustard Seeds
  • ½ Teaspoon Cumin Seeds
  • 1 Green Chilli Chopped Finely
  • 10-12 Curry Leaves
  • ¼ Cup Green Peas
  • ¼ Cup Peanuts
  • ½ Cup Red Onion Finely Chopped
  • ¼ Teaspoon Turmeric Powder
  • ½ Teaspoon Red Chilli Powder
  • 1 ½ Cups Cooked Rice
  • A Pinch Of Sugar 
  • 1 Teaspoon Lemon Juice
  • Salt To Taste

Method:

  • Heat the oil in a pan on medium heat. Once hot add mustard seeds until they start spluttering.
  • Then add cumin seeds and let them sizzle.
  • Then add green chilli and curry leaves and cook for a minute.
  • Add the peanuts and let them roast till slightly brown.
  • Then mix in onions, green peas and salt, and cook till onion becomes soft and translucent.
  • Mix in sugar, turmeric and red chilli powder.
  • Add cooked rice and mix well so all the spices are coated on all rice grains.
  • Let the rice get heated through, and turn off the stove.
  • Squeeze some lemon juice, mix.
  • Serve hot.