There is one thing I like about Indian culture, and that is we generally don’t throw away our excess home cooked food. Our ancestors have innovated this art of making leftover food recipes over the period, and now we get to see the improvised version of such dishes in daily life.
Phodnicha Bhaat comes under the same category of recipes in which the leftover rice is used. It is a traditional Maharashtrian cuisine, and its recipe varies in every home across the state.
Hence, I have decided to share the basics of this spiced rice recipe. You may add more ingredients such as cooked veggies, fried cashews, fried peanuts etc. to make it more rich and flavorful.
It should be served as a brunch or sometimes lunch, as it fills the stomach just right. Usually, it is served with pickle and roasted papad, but you can enjoy it with other popular accompaniments like raita, chutney and green salad.
Total Time – 25 mins
Serves – 2-3 people
- Onion – 1, medium sized, finely chopped
- Mustard seeds – 1/2 teaspoon
- Garlic – 1 teaspoon, crushed
- Curry leaves – 4-5
- Rice – 1 cup, precooked
- Turmeric powder – 1/2 teaspoon
- Red chilli powder – 1 teaspoon
- Grated coconut – 1 tablespoon (optional)
- Coriander leaves – 1 tablespoon, chopped (optional)
- Salt to taste
1. Heat oil in a Kadhai/Wok.
2. Add mustard seeds in hot oil and wait till you hear they splutter.
3. Now, put crushed garlic, curry leaves, chopped onion and salt into the wok.
4. Saute the onions until slightly golden brown.
5. Add turmeric powder and red chilli powder to the fried onion base.
6. If the spices are cooked well, add the rice and mix everything with gentle hands.
7. Cook it for a couple of minutes on low-medium flame with the lid on.
8. Turn the heat off. Garnish your Phodnicha bhaat with grated coconut and coriander leaves.
9. Serve the hot rice with Papad and Mango pickle.