Phodnicha Bhaat | Maharashtrian Style Seasoned Fried Rice

There are days when you want something delicious but are too lazy to cook an elaborate meal. Those are the days that when recipes like this one for Phodnicha Bhaat come to one’s rescue. This traditional Maharashtrian dish is spicy, garlicky and absolutely comforting.

With the rain Gods blessing Amchi Mumbai with heavy showers since mid-May, there is many a day when all I want to do is sit in the balcony and enjoy a book with some Filter Kaapi on the side! Such a mood typically also means that I want to eat something warm, spicy but does not involve too much effort. This is when I rely on simple one-dish meals like this Phodnicha Bhaat (also written as Fodnicha Bhaat).

Traditionally made with leftover rice (there is always some in a South Indian home), I call this simple seasoned rice the Fried Rice from Maharashtra! 🙂 If you have leftover rice at home then this dish gets done in less than 15 minutes and when served with cold Dahi or Kakdi Raita, makes for a satisfying meal.

Phodnicha Bhaat literally means tempered rice in Marathi; Phodni = tempering, bhaat = rice.

Why Do I Like Phodnicha Bhaat?

• There is something about the flavour of stir-fried rice that I just love! Just that 5 minutes in the kadhai or the wok gives the rice a robust depth of flavour that is quite something.
• Phodnicha Bhat gets done in less than 15 minutes if you have leftover rice, and in less than 30 minutes if you have to cook rice.
• There is very little prep, except for chopping onions and mincing garlic.

Variations for That You Could Try

You can vary the flavour profile of Phodnicha Bhat with some minor tweaks.

• In this recipe, I used chilli powder.
• You could replace chilli powder with Malvani Masala as they do in some parts of Maharashtra to get a different taste.
• You could also try adding just a some Goda Masala with chilli powder.

Accompaniments

• Cold dahi (plain, unflavoured yogurt)
• Kakdi Raita or Cucumber Raita
• Onion Raita

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More Recipes with Leftover Rice

• Kharzi | Cheesy Rice from Arunachal Pradesh
• Nimmakaya Pulihora, Elumichai Sadam, Lemon Rice
• Parsi Brown Rice | Rice with Caramalized Onions
• Peanut Rice | Verusenaga Annam | Verkadalai Sadam

How to Make Maharashtrian Phodnicha Bhat | Fodnicha Bhat

1. Using your fingers, gently spread out 2 cups of cooked rice in a plate.
   • If you have freshly cooked rice, spread it out in a plate for 10 minutes to cool and dry a bit.
2. To the rice, add 1/2 tsp chilli powder (or Malvani Masala), 1/2 tsp salt, and 2 pinches of sugar; and mix well.
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3. In a kadhai or frying pan, over medium flame, heat 1 tbsp of oil.
4. First, add 1/2 tsp of mustard seeds and wait till they splutter.
5. Next, add 1/2 tsp cumin seeds and stir-fry for a minute.
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6. Now, add 2 tbsp peanuts and stir-fry till the peanuts start to change colour and pop.
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7. Add 1 cup chopped onion, 1/2 tsp minced garlic, and a few curry leaves.
8. Stir-fry till the onions are translucent.
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9. Add 1/2 tsp turmeric and mix well.
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10. Add the rice and mix well.
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11. Stir-fry for a couple of minutes till the Phodnicha Bhaat becomes aromatic.
12. Serve the Phodnicha Bhaat with some cold Dahi or Raita. 

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Recipe for Phodnicha Bhaat

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Phodnicha Bhaat | Maharashtrian Seasoned Fried Rice

Aruna

Maharashtrian Phodnicha Bhaat is a super simple one-dish meal that needs very few ingredients and can be made in less than 15 minutes, if you have leftover rice on hand (or 30 minutes otherwise). Serve it with Dahi or Raita and you have a complete meal.

5 from 3 votes

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Dinner, Lunch

Cuisine Gluten Free, Indian, Maharashtrian, Vegan, Vegetarian

Servings 2 People

Calories 369 kcal

Equipment

• Kadhai
• Plate
• Spatula
• Chopping Board
• Knife

Ingredients

  

1x2x3x

• 2 Cups Cooked Rice
• 1 Cup Finely Chopped Onion
• 1/2 tsp Minced Garlic
• 2 tbsp Peanuts

For Tempering

• 1 tbsp Peanut Oil
• 1/2 tsp Mustard Seeds
• 1/2 tsp Cumin Seeds
• A Few Curry Leaves

Other Ingredients

• 1/2 tsp Chilli Powder (Or Malvani Masala)
• 1/2 tsp Turmeric
• 2 Pinches Sugar
• Salt to Taste

Instructions

 

• Using your fingers, gently spread out 2 cups of cooked rice in a plate.
• If you have freshly cooked rice, spread it out in a plate for 10 minutes to cool and dry a bit.
• To the rice, add 1/2 tsp chilli powder (or Malvani Masala), 1/2 tsp salt, and 2 pinches of sugar; and mix well.
• In a kadhai or frying pan, over medium flame, heat 1 tbsp of oil.
• Add 1/2 tsp of mustard seeds and wait till they splutter.
• Add 1/2 tsp cumin seeds and stir-fry for a minute.
• Add 2 tbsp peanuts and stir-fry till the peanuts start to change colour and pop.
• Add 1 cup chopped onion, 1/2 tsp minced garlic, and a few curry leaves.
• Stir-fry till the onions are translucent.
• Add 1/2 tsp turmeric and mix well.
• Add the rice and mix well.
• Stir-fry for a couple of minutes till the Phodnicha Bhaat becomes aromatic.
• Serve the Phodnicha Bhaat with some cold Dahi or Raita.

Nutrition

Calories: 369 kcalCarbohydrates: 55 gProtein: 8 gFat: 13 gSaturated Fat: 2 gPolyunsaturated Fat: 4 gMonounsaturated Fat: 6 gSodium: 307 mgPotassium: 279 mgFiber: 3 gSugar: 4 gVitamin A: 213 IUVitamin C: 36 mgCalcium: 61 mgIron: 2 mg

Keyword Fodnicha Bhat, Phodnicha Bhaat, Phodnicha Bhat, Seasoned Rice

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!