Seasoned Rice Recipe | Fodnicha Bhaat

Indian seasoned rice called fodnicha bhat served in an oval plate.

Seasoned Rice Recipe | Fodnicha Bhaat

Fodnicha or Phodnicha Bhaat is a traditional, aromatic, and spicy Maharashtrian seasoned rice recipe. This Indian fried rice is seasoned with veggies, and spices and is mainly served for breakfast or as an evening snack. Simple yet flavorful, this one-pot vegan masala bhat comes together in just 15 minutes! It's a great way to use leftover rice.

Course Breakfast, rice, Side Dish, Snack

Cuisine Indian, Maharashtrian

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 208.11kcal

Author Priya Lakshminarayan

Equipment

Ingredients

2 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
½ teaspoon asafoetida
5 cloves garlic
4-5 curry leaves
3 green chillies
1 onion
10 roasted cashews
¼ cup roasted peanuts
1 teaspoon turmeric powder
1 tablespoon Malvani masala or red chilly powder
3 cups cooked rice
salt
¼ cup chopped cilantro
1 tablespoon lemon juice

Instructions

Heat oil in a pan, temper mustard seeds, and cumin seeds along with asafoetida.
Then add minced garlic, curry leaves and minced green chillies. Fry for a minute or till the garlic turns light golden.
Add the sliced onions. Saute till they turn translucent.
Now add the roasted cashews and peanuts. Continue to saute for a minute.
Then add Malvani masala, and turmeric powder. Mix and cook for 30-45 seconds.
Now add the cooked rice, salt and chopped cilantro. Give it all a mix and take the pan off the flame after 2 minutes. Add some lemon juice on top if you want to give it an extra tang.

Notes

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 rice 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 dish that extra crunch. You can also make this bhaat without any vegetables. There is no need to cook it for long after that 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 from sticking to the bottom of the pan. Skip adding onions, garlic, and ginger if you want to make Maharashtrian Fodni Bhaat Jain.

Nutrition