• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Spice Up The Curry
  • Home
  • About
  • Recipes
    • By Category
    • By Ingredients
    • Festivals
    • Collections
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • About
  • Recipes
  • Ingredients
  • Festivals
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • About
    • Recipes
    • Ingredients
    • Festivals
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Rice

    Phodnicha Bhaat

    Published: Aug 6, 2014 · Last Modified: Aug 24, 2022 by Kanan Patel / 6 Comments

    Jump to Recipe Pin Recipe

    Phodnicha bhaat recipe - This is maharashtrian style seasoned rice recipe. Phodni means tempering or seasoning while bhaat means rice.

    Phodnicha bhaat served in a bowl.

    Every region or family of India has their own version of making tempered rice using leftover. I have already shared the Gujarati style vagharelo bhaat and will be sharing other regions recipe in future.

    For making this bhaat, mustard and cumin seeds are used in tempering same as Gujarati vagharelo bhaat. But the addition of green chilies, curry leaves and onion makes it different. Curry leaves gives such a distinct flavor to the rice.

    I usually end up using leftover rice by making vagharelo bhaat as it is hubby’s favorite and sometimes I make extra rice, so the next day he can have it in his lunch box.

    But recently I tried this bhaat recipe and I really liked it, but he still prefers the our usual stuff (he doesn’t like changes). So I make this rice recipe very rarely and it is just for me.

    Check out more quick rice recipes
    Carrot rice  //  Methi rice  //  Capsicum rice  // Jeera rice

    Step By Step Photo Instructions:

    1) Heat the oil in pan on medium heat. Once hot add mustard seeds and let them pop. Then add cumin seeds and let them sizzle.

    2) Saute in green chilies and curry leaves for a minute.

    Collage of 2 images showing tempering of mustard and cumun seeds and adding chili and curry leaves.

    3) Add chopped onion, sprinkle some salt to speed up the process.

    4) Cook till onions are soft and translucent.

    Collage of 2 images showing adding and cooking onion.

    5) Add turmeric powder and red chili powder.

    6) Mix well and cook for a minute.

    Collage of 2 images showing adding and mixing spices.

    7) Stir in cooked rice and let the rice get heated through for about 2-3 minutes.

    8) Turn off the stove and lastly add pinch of sugar and lemon juice. Mix well and serve.

    Collage of 2 images showing mixing rice and adding lemon juice.

    How do you use your leftover rice? Do you have your own family recipe for seasoned rice? Please share in the comments below. I love to try it because you know that I like to try and eat different stuff (unlike my husband :))

    Serving suggestion: Serve with yogurt or pickle.

    Phodnicha bhaat in a bowl.

    Did you try this phodnicha bhaat recipe? I’d love to hear about it! Leave a review in the comment section below.

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Phodnicha bhaat recipe | Maharashtrian style seasoned rice recipe
    Print Pin Save Saved!

    Phodnicha Bhaat

    5 from 2 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    Phodnicha bhaat recipe - This is maharashtrian style seasoned rice recipe. Phodni means tempering or seasoning while bhaat means rice.
    Author: Kanan
    Course: Snack
    Cuisine: Indian,Maharashtrian
    Calories: 279kcal
    Servings 2
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • 2 tablespoons Oil
    • ½ teaspoon Mustard seeds
    • ½ teaspoon Cumin seeds
    • 1 Green chili chopped finely
    • 3-4 Curry leaves
    • ½ cup Red onion finely chopped
    • Salt to taste
    • ¼ teaspoon Turmeric powder
    • ½ teaspoon Red chili powder
    • 1 ½ cups Cooked rice
    • a pinch Sugar optional
    • 1 teaspoon Lemon juice

    Instructions 

    • Heat the oil in a pan on medium heat. Once hot add mustard seeds, let them pop.
    • Then add cumin seeds and let them sizzle.
    • Then add green chili and curry leaves, let it cook for a minute.
    • Then mix in onions and salt, cook till onion becomes soft and translucent.
    • Mix in turmeric and red chili powder.
    • Add cooked rice and mix well so all the spices is coated to all rice grains.
    • Let the rice get heated through, turn off the stove.
    • Add sugar if using and squeeze some lemon juice, mix.
    • Turn off the stove.

    Nutrition

    Calories: 279kcal | Carbohydrates: 33.5g | Protein: 3.6g | Fat: 14.5g | Saturated Fat: 1.9g | Cholesterol: 0mg | Sodium: 311mg | Potassium: 117mg | Fiber: 1.5g | Sugar: 1.6g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

    Similar Recipes

    • Jeera Rice
    • Instant Pot Pulao (Veg)
    • Turmeric Rice (Instant Pot)
    • Raw Mango Rice (Mangai Sadam)
    556 shares
    • Facebook271
    • WhatsApp

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. sonal

      September 02, 2015 at 3:04 am

      Hi Kanan,

      I must say ur website is too good. Pictures u have taken while cooking is really easy to understand..

      My mom used to prepare similar type of rice , only difference is my mom used to add Tomato , Capsicum , Coriander , mint , Soybean Wadi, ground nuts too after step of onion is translucent. n she call it masala rice.

      Reply
      • Kanan

        September 02, 2015 at 9:16 am

        Thank you Sonal and happy to know that recipes and photos are helpful to you.
        Thank you for sharing your mom's recipe.

        Reply
    2. Anjana

      August 07, 2014 at 4:01 pm

      Hey kanan, u can try sesame seeds based rice or sweet rice with sugar syrup. You can check out this blog called Pallakad chamayal for the recipes of the above. Kaveri who hosts the blog has some amazing traditional fare of the kerala tambhram community( of which I am a part)

      Reply
      • Kanan

        August 07, 2014 at 4:34 pm

        Yes Anjana I have seen her blog, it has good authentic recipes. I do make sweet rice using jaggery but never tried with sugar syrup. I must try. Btw good to know more about you. 🙂

        Reply
    Newer Comments »

    Primary Sidebar

    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

    More about me →

    Indian Spice Box

    Indian Spice Box

    Top Recipes

    • Eggless Chocolate Chip Cookies
    • World’s BEST Eggless Brownies
    • Punjabi Shahi Paneer (Restaurant Style)
    • Chipotle Sauce
    • Eggless Banana Muffins Recipe
    • Frankie Recipe (Bombay Veg Frankie Roll)

    Footer

    ↑ back to top

    About

    • About Kanan
    • Privacy Policy
    • Disclosure
    • Accessibility Policy
    • Nutrition Disclaimer

    Newsletter

    • Sign Up! for emails and updates. Plus get a bonus cooking tips!

    Resources

    • Conversion Chart
    • Glossary
    • Recipe Index
    • Contact

    As Featured In

    Spice Up The Curry Featured in sites

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Spice Up The Curry