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Phodnicha Bhaat Recipe| Maharashtrian Seasoned Fried Rice From Leftover Rice

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.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 people
Course: Breakfast, Easy Dinner Recipes, Easy Lunch Recipes, Easy Tiffin Recipes
Cuisine: Indian, Maharashtrian
Ingredients Method Notes

Ingredients
  

  • 1.5 cups Leftover Rice
  • 4 Garlic Pods (roughly crushed)
  • 1 teaspoon Mustard Seeds
  • 1/4th teaspoon Hing (asafoetida)
  • 1 Onion, finely chopped
  • 1 teaspoon Red Chilli Powder
  • 1/2 teaspoon Turmeric Powder
  • 1 teaspoon Kashmiri Red Chilli Powder
  • 1 teaspoon Sugar
  • Salt to taste
  • 2 tablespoons Coriander Leaves, finely chopped
  • 2 tablespoons Oil

Method
 

  1. Heat 2 tbsp oil in a pan on medium flame. Add 1 tsp mustard seeds and let them splutter. Then, add ¼ tsp hing.
  2. dd 4 roughly crushed garlic cloves. Keep the flame low and sauté until the garlic turns golden brown, releasing a wonderful aroma.
  3. Add the finely chopped onion. Sauté on medium flame until the onion becomes soft and translucent.
  4. Once onions are cooked, add red chilli powder and turmeric powder. Mix well so the spices coat the onion evenly.
  5. Add leftover rice. Break any clumps gently with the back of a spoon.
  6. Add sugar and salt to taste. Mix everything well so the rice is evenly coated with the spices and onions.
  7. Now add Kashmiri red chili powder over the rice for a vibrant red color. Mix gently until the rice is evenly colored.
  8. 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.
  9. Turn off the heat. Add 1 tbsp freshly chopped coriander leaves and gently mix.
  10. 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.

Notes

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