Phodnicha Bhaat is a simple & easy to make Indian Maharashtrian recipe usually made by tempering the leftover rice. With barely any ingredients used this dish gives your leftover rice a completely different flavor, taste & color. Although traditionally this recipe was made to use the leftover rice, you can still make it using freshly cooked rice. Just ensure the cooked rice is cooled properly before making this dish. Hot rice used for this recipe would cause the rice granules to stick & become lumpy. Serve this rice either with a hot pickle or Raita/salad.
This dish can be served for lunch, dinner or even as a quick brunch. In-fact my dad doesn't mind eating this dish even as his breakfast, he is that fond of it. Honestly I didn't know the importance of this recipe till I started cooking. I always took it for granted assuming its made from leftover rice. But now when it comes to managing the kitchen on your own & reusing leftovers this probably would fit as my go to recipe. Not to forget mentioning this is a perfect Lunch box recipe for those hurried/laid-back mornings
Now to the recipe...
2 cups of cooked rice
1 medium sized onion finely chopped
2-3 green chillies finely chopped (or to taste)
few curry leaves
¼ teaspoon of asafoetida (hing)
½ teaspoon of turmeric powder
½ teaspoon of mustard seeds (rai)
½ teaspoon of cumin seeds (zeera)
juice of half lemon (or to taste)
finely chopped coriander leaves
salt to taste
1-2 tablespoon of oil
In a vessel heat the oil & once hot add the mustard seeds. Once they start spluttering add the cumin seeds, asafoetida, curry leaves & green chillies & give it a quick stir before adding the onions. Once the onions turn translucent pink add salt & turmeric powder & mix.
Add the rice & mix well. Cover & let the rice heat/steam for about 2 mins. Now add the lemon juice & coriander leaves & mix again.
That's it, our Phodnicha Bhaat(Spicy Tempered Leftover Rice) is ready. Serve it hot with pickle or Raita/salad.