Seasoned Rice Recipe | Fodnicha Bhaat

How to season plain rice

Plain rice (chawal/Bhat/Bhaat) is a great accompaniment for any sauce, gravy, curry, stew, or Dal. But sometimes it's a good idea to jazz it up by adding ingredients to up the flavor so it can be enjoyed without any accompaniments at all. There are many ways to add flavor to cooked to it!

You can add ingredients like whole spices, different spice mixes, and herbs like red pepper flakes, dried thyme, garlic powder, onion powder, or dried parsley, sauces like soy, veggies, aromatics like garlic, lemon juice, ginger, peppers, leeks, scallion, onions, or zest, and fat like butter or ghee. Bhat is very customizable and it absorbs all the flavors easily. You can customize it according to your palate. Simply put, add any kind of seasoning to plain rice more savory, flavorful, and appetizing. It comes together easily.

Indian-style seasoned rice

In Indian cuisine, you will find many seasoned rice recipes from different regions. Turning leftover rice into something delicious is a thing we Indians have mastered! It's become one of our comfort foods. If Maharashtrians make Phodnicha Bhat and Tendli Masale Bhat, then Gujaratis make Vagharelo Bhat, and South Indians make Tomato Saadam, Lemon Saadam, or Coconut Saadam. In fact, it is also used in desserts like Paal Payasam. Now you don't have to worry about leftovers anymore! You can make any of these vegan, seasoned Indian rice recipes.

This particular dish is the Indian or desi version of quick-fried rice. A staple of Maharashtrian cuisine, it's made in almost every household. Phodnicha/Fodnicha Bhat (Paratlela bhat) is an authentic Indian recipe that's popularly served for breakfast or snacks. It is mainly made using leftover cooked rice. The ingredients used in this recipe are very similar to Kanda Poha.

In Marathi, Phodi/Fodni means tadka or tempering and Bhat/Bhaat/Bhath means rice. So, it's bhaat tempered with whole spices, spice mixes, aromatics, and veggies. Easy Indian-style seasoned rice recipes like these are known by different names like tadka bhat, masala bhaat, Indian fried rice, or curry rice. It's a very simple fuss-free vegan recipe that I grew up eating and is one of my favorite Indian spiced rice recipes.

Why make this

• Best way to use leftover rice and prevent food wastage
• Is vegan and can be made gluten-free
• Comes together very quickly - 15 minutes
• Needs basic pantry ingredients
• Beginner and bachelor-friendly seasoned rice recipe
• One-pot easy meal
• Can be served as a breakfast or snack

Rice - As I mentioned before, you can prepare this dish using either freshly prepared bhaat or leftovers. I personally like using leftover long grain Basmati chawal as it has a better taste. But you can use any variety - Sona Masuri, Jasmine, Kolam, or brown rice. I prefer the grains to be separate, not mushy, and stuck to one another. But that's just a personal preference.

Veggies - red or white onions are all that you need. Typically tomatoes are not added to this Maharashtrian rice! But you can add green peas, carrots, and bell peppers if you want to make this recipe more wholesome.

Nuts - cashews, and peanuts are the two types of nuts used in fodni bhat. They give this tempered bhat recipe a crispy nutty flavor.

Aromatics and spices - curry leaves, mustard seeds, cumin seeds, asafoetida, garlic (don't skip), green chillies, turmeric powder, and cilantro are the essential ingredients you will need to make this Indian-flavored tempered rice recipe. They add a depth of flavor to Indian dishes like these.

Special ingredient - Malvani masala is a special spice blend used in Malvani cuisine. Adding this masala to phodnicha bhat elevates the flavors and aroma of the dish. It also gives the flavored rice a beautiful red-orange hue. Malvani masala can be homemade or store-bought. I also use this masala to make Malvani Tikhat Dal. It tastes so good. Read notes for substitutions.

1. Heat oil in a pan, temper mustard seeds, and cumin seeds along with asafoetida.
2. Then add minced garlic, curry leaves, and finely chopped green chillies. Fry for a minute or till the garlic turns light golden.

3. Add the sliced onions. Saute till they turn translucent.
4. Now add the roasted cashews and peanuts. Continue to saute for a minute.

5. Then add Malvani masala, and turmeric powder. Mix and cook for 30-45 seconds.
6. Now add the cooked rice, salt, and chopped cilantro. Mix to ensure the bhat is well coated, then take the pan off the flame after 2 minutes.

Serving suggestions 🍽 

Squeeze lemon juice on top and serve this seasoned rice warm. You can also add some grated coconut on top as garnish. Sometimes I also sprinkle sev, crushed papad, or crushed potato chips on top for that extra crunch. Fodnicha Bhat tastes excellent by itself but you can serve it with coconut chutney or green chutney. You can also savor it with some Dal, Indian pickle, Koshimbir, raita, or plain yogurt on the side.

Since I didn't add potatoes to this desi fried rice, I like to serve it with a side of Potato Curry or fries sometimes. If you find the dish a bit spicy, a glass of sweet lassi or chaas can be a soothing after-meal drink. Phodnicha Bhaat is mainly served for breakfast (using the previous night's leftover bhaat) or as an evening snack with chai or coffee. You can also pack this seasoned fried rice in lunchboxes or serve it as a meal for lunch or dinner. Make this phodni bhat when you're craving something delicious but are too lazy to cook an elaborate meal.

Top recipe tips 💭

One alternate way of making Fodnicha Bhat is to mix all the spices like turmeric powder, Malvani masala, salt, and cilantro in a bowl with cooked bhat so that the masala coats it well. Then prepare the tempering with the rest of the ingredients and add this seasoned rice to the hot pan. Mix everything together and cook it for 2 minutes.

If allergic to nuts, skip the peanuts and cashews. Instead, add a tablespoon of chana dal and urad dal while tempering to give the bhat that extra crunch. You can also make this bhaat without any vegetables. There is no need to cook it for long after the bhat is added to the pan. Once cooked, if you feel the dish is too dry, sprinkle some water, mix, and keep it covered. Stir occasionally to avoid the grains sticking to the bottom of the pan. Skip adding onions, garlic, and ginger if you want to make Maharashtrian Fodni Bhaat Jain.

Recipe FAQs 📖