Phodnicha Bhaat | Maharashtrian Seasoned Fried Rice
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.
Equipment
- Kadhai
- Plate
- Spatula
- Chopping Board
- Knife
Ingredients
- 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