Phodnicha Bhaat
Phodnicha bhaat is the traditional Maharashtrian recipe for transforming leftover rice into a fragrant, golden dish tempered with mustard seeds, cumin, curry leaves, green chillies, onions, turmeric and lemon.
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10 mintotal
Prep 5 min · Cook 5 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Mild
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Using pre-cooked cold leftover rice makes this dish come together in under 10 minutes.
Method
Heat cooking oil in a pan over medium heat. Add mustard seeds and cumin seeds and allow them to crackle.
Add chopped green chilli, fresh curry leaves, and finely chopped onion. Sauté for 3-4 minutes until the onions turn soft and translucent.
3–4 min
Lower the heat and stir in ground turmeric and salt, mixing well for 30 seconds to toast the turmeric.
30 sec
Add the cold cooked rice, gently breaking up any lumps with a spatula. Toss thoroughly over medium-low heat for 2-3 minutes until heated through and golden yellow.
2–3 min
Remove from heat, squeeze fresh lemon juice over the top, and mix gently. Garnish with chopped coriander leaves and serve warm.
How to tell it's done
Golden, distinct rice grains with crunchy onions, crackling mustard seeds, and a bright citrus finish.
Nutrition
Per serving, from 2 servings.
Estimate: FairA few trace ingredients are left out.
296kcal
Where the calories come from
- Protein5.2 g7%
- Carbohydrate51 g70%
- Fat7.6 g23%
- Sugars
- 2.7 g
- Saturated fat
- 1.2 g
- Fibre
- 1.9 g
- Sodium
- 588 mg
- Potassium
- 181 mg
- Calcium
- 38 mg
- Iron
- 1.3 mg
Estimated from the ingredient list using reviewed food-composition sources, including USDA FoodData Central. Not a laboratory analysis.
Getting it right
Tip
Cold leftover rice is essential for Phodnicha Bhaat. Cold grains stay firm and separate during tempering, whereas fresh hot rice easily breaks and turns mushy.
What to serve it with
Serve hot for breakfast or a quick weekday lunch with plain curd, roasted papad, and a squeeze of fresh lemon.
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