Phodnicha Bhat means tempered rice which is made using leftover plain rice that is tossed in spices along with onions. This rice is usually had for breakfast or as a quick evening snack.
Phodni refers to “the tempering” and Bhat means “Rice“.
Phodnicha bhat is known by several names such as vagharelo bhat, tadka rice, masala rice or just as a leftover rice preparation.
Phodnicha bhat is a simple and easy Maharashtrian dish which can be had in breakfast, as a snack or as one-pot meal for lunch & dinner.
This recipe is perfect to make for beginners & bachelor’s. It hardly requires any ingredients and the main one being plain leftover rice.
You can make this with freshly steamed rice as well but in that case, make sure that the rice is fully cooled down to room temperature.
In case you have kept the rice in the fridge, then thaw it for about 20 minutes before preparing the dish.
I Love the simplicity of this dish. There are so many dishes that can be made using left over rice but this is forever the best option ever.
With absolutely minimum ingredients you will be amazed how this plain leftover rice is taken to a different level with its taste, color and flavour.
This rice can also be a perfect lunch Box option for adults aswell as kids . It’s that versatile!
Phodnicha bhat is typically prepared in every Maharashtrian household. Served with curds or raita or pickle. Also this recipe can be made using many different herbs or just as plain without onions and still taste good.
Every household has their unique version of preparing this rice. Some add garlic, curry leaves, green chilies as well. In my home we make it in five different ways depending on our mood.
The recipe that I want to share today is the most basic one which is made often in our home. I personally love to have this rice with a dollop of curd.
You can also check these recipe:
Let’s see step by step recipe of how to make this simple yet tasty vegan Maharashtrian delicacy with left over rice along with handful of ingredients in your home kitchen.
Serves: 3 Persons
Prep time: 5 minutes
Cook time: 10 minutes
Cooking level: Easy
1 cup leftover cooked rice
1 Onion – finely chopped
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1/4th tsp Hing (Asafoetida)
1 tsp Turmeric Powder
1 tsp/tbsp Red Chilli Powder – as per the spiciness required
1 tsp Sugar
Salt to taste
Coriander Leaves finely chopped for garnishing (Optional)
2 – 3 tbsp Oil
1 Heat oil in a pan. Add mustard seeds and let them crackle. Now add cumin seeds and let them sizzle for one minute.
2. Add hing and turmeric powder.
3. Add finely chopped onion and cook till the onions are translucent. Keep the flame low to medium.
4. Once the onions are cooked add the leftover rice. At this point keep the flame low.
5. Now add red chilli powder, salt and sugar and mix well till masala is nicely incorporated into the rice. Check seasoning at this time.
6. Cover the pan with lid and let the rice get a nice steam for about 5-7 minutes on low flame.
7. Stir occasionally to avoid the rice sticking to the bottom of the pan.
8. Phodnicha Bhat / Tempered Rice is ready.
If you want you can add finely chopped coriander leaves and serve with pickle or raita of your choice.
In case you want more spicy and more flavours, try adding curry leaves and green chilles in the tempering.
If you like, you may also add 4 cloves of garlic in the tempering.