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Phodnicha Bhaat
Phodnicha bhaat is an easy Maharashtrian-style seasoned rice recipe and a great way to use leftover rice. This delicious and simple Indian fried rice 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.
Equipment
- Pan/Wok
Ingredients
- 2 tablespoon oil or ghee
- ½ teaspoon mustard seeds rai
- ½ teaspoon cumin seeds zeera
- ¼ teaspoon asafoetida hing
- 10-15 curry leaves
- 2 tablespoon cilantro stems chopped optional
- 1 small onion finely chopped ½ cup approx
- ¼ cup green peas fresh or frozen thawed. optional
- 1-2 green chillies finely chopped or to taste, using thai chili, adjust to taste
- ½ teaspoon turmeric powder
- 2 cups cooked rice using basmati rice
- ½ teaspoon salt adjust to taste
- ½ teaspoon sugar optional
- 1 tablespoon lemon juice adjust to taste
- ¼ cup cilantro finely chopped
Instructions
- Heat oil in a wok or pan, add mustard seeds, and let them pop.
- Add the cumin seeds, asafoetida, curry leaves, green chili and cilantro stems. Mix well.
- Add the onions, green peas, ¼ teaspoon salt. Mix well. Cover and cook for 4-5 mins or until the peas are cooked and onions are translucent.
- Once the peas are cooked add the turmeric powder and saute on low heat for a min or so.
- Add in the cooked rice, ¼ teaspoon salt, sugar, mix gently until well combined. Saute for another 2-3 mins.
- Finally, squeeze in some lemon juice and add cilantro. Mix gently. Phodnicha bhaat is ready! Serve hot with a side of yogurt or raita or pickle or your favorite curry/dal.
Video
Notes
Refrigerated rice tends to get dry over time so if you are using rice which a couple of days old, here are a few ways to bring back the moisture. Splash some water (tablespoon or two not more) over it while stir-frying or add a tablespoon of water to the rice and microwave for 30 seconds.
If you have clumped up leftover rice, break the lumps using the back of a fork or spoon to separate the granules without breaking them much. You can do this directly in the pan but I prefer doing it prior to adding it to the pan.
Adjust the spice levels to your choice by adding or reducing the number of green chilies. If you are making it for kids' lunch box, you can omit the green chili or make a slight slit and add for flavor.
You can replace green chili with red chili. That will change the flavor and color but still delicious!!
Add veggies to make it more nutritious like green peas, carrots, cauliflower, corn.
For gluten-free, skip hing (asafoetida).
Nutrition
Calories: 389kcal | Carbohydrates: 57g | Protein: 6g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 663mg | Potassium: 229mg | Fiber: 4g | Sugar: 5g | Vitamin A: 498IU | Vitamin C: 118mg | Calcium: 65mg | Iron: 1mg
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