Phodnicha Bhat is a simple soul-satisfying traditional Maharashtrian recipe made with leftover rice.
This is a vegan, vegetarian, beginner-friendly, easy-to-make breakfast recipe.
About Phodnicha Bhaat (Maharashtiran Seasoned Rice)
If you are a fan of simple homemade Maharashtrian food, this phodnicha bhaat (Maharashtrian style tempered rice) will win your heart instanly.
This humble dish is so easy to make that you can never go wrong with it.
Phodnicha bhaat in english translates to Tempered Rice.
This preparation is made in every Maharashtrian household for breakfast or for a quick snack.
I sometimes have it as a lunch with a dollop of curd for that comfort meal.
Its quick, filling and made using stale rice. Itโs also perfect to pack for kids lunch box.
What makes this phodnicha bhaat so popular is itโs simplicity.
You do not need any fancy ingredients, just simple home basics does all the magic.
Recipe Video
Your Guide to Easy & Tasty Indian Vegan Cooking
Frequently Asked Questions
What is Phodnicha Bhaat?
Phodnicha Bhaat is a simple rice preparation made with leftover rice. โPhodniโ in Marathi means temepering. Since the rice is flavoured with the tempering it is called Phodnicha Bhaat.
Can I pack phodnicha bhaat in a lunchbox?
Yes, phodnicha bhaat can be packed for lunch box. It stays good for hours making it a perfect tiffin option.
What is the English name for Phodnicha Bhaat?
In English it is calles as tempered rice or seasoned rice Maharashtrian style.
Variations
With Peanuts โ To give this phodnicha bhaat that nutty taste and crunch, fry some raw peanuts and add it to the rice.
Adding Vegetables โ To make it a wholesome breakfast, add veggies like peas, carrots which not only enhance the taste but gives a nice texture to this rice.
Adding Paneer โ To make it protein-rich , you may add some paneer cubes, tofu cubes or even scrambled egg to the phodnicha bhaat.
Serving Suggestions
Phodnicha bhat taste amazing on its own but you can umph up the taste by pairing it:
With Curd โ Serve hot with bowl of curd. This way it perfectly balances the spiciness of the dish.
With Pickle & Papad โ You can also pair this delicious phodni bhaat with some spicy mango pickle and crunchy papad.
With Tea (Chai) โ Especially when made for breakfast or evening snack, pair it with some masala chai.
Storage Options
Since Phodnicha Bhaat is made from leftover rice, itโs best to enjoy it fresh after tempering.
But incase you have extra, store in it an airtight container in the fridge and consume within 24 hours.
Reheat before serving.
Related Recipes
More Breakfast Recipes
Sabudana Khichadi, Sabudana Vada, Kande Pohe, Dadpe Pohe (No Cook Poha Recipe), Bhajaniche Vade, Dal Pakwan, Sanja (Tikhat Sheera), Egg Bhurji, Masala Egg Omelette, South Indian Lemon Rice, Pesarattu (Green Moong Dal Dosa), Semiya Upma
How to make Quick and Easy Phodnicha Bhaat using leftover rice
Note:
Use leftover rice: Freshly cooked rice can become mushy, so slightly dry rice works best.
Looking for more delicious vegan recipes? Donโt forget to check out My Vegan eBook โ packed with simple, flavorful dishes to make your vegan journey effortless and delicious!
Joinย โEasy Indian Vegetarian & Vegan Recipesโย on Facebook & be a part of our community.
If you like recipes like these, letโs connect onย YouTube,ย Instagramย &ย Facebook.
Thank you for stopping by, I would really love to know your thoughts on this recipe.
Also, do check out myย Lifestyle Blogย eralivine.comย if interested.
Recipe Card
Phodnicha Bhaat Recipe| Maharashtrian Seasoned Fried Rice From Leftover Rice
Ingredientsย ย
Methodย
- Heat 2 tbsp oil in a pan on medium flame. Add 1 tsp mustard seeds and let them splutter. Then, add ยผ tsp hing.
- dd 4 roughly crushed garlic cloves. Keep the flame low and sautรฉ until the garlic turns golden brown, releasing a wonderful aroma.
- Add the finely chopped onion. Sautรฉ on medium flame until the onion becomes soft and translucent.
- Once onions are cooked, add red chilli powder and turmeric powder. Mix well so the spices coat the onion evenly.
- Add leftover rice. Break any clumps gently with the back of a spoon.
- Add sugar and salt to taste. Mix everything well so the rice is evenly coated with the spices and onions.
- Now add Kashmiri red chili powder over the rice for a vibrant red color. Mix gently until the rice is evenly colored.
- Cover the pan and let the rice steam on low flame for 2 minutes. This helps the spices infuse better and keeps the rice soft.
- Turn off the heat. Add 1 tbsp freshly chopped coriander leaves and gently mix.
- Transfer the Phodnicha Bhaat to a serving plate. Garnish with extra coriander leaves if desired. Serve hot with a bowl of curd (dahi) on the side.
