The name is a combination of two Marathi words 'Phodani' meaning tempering and 'bhaat' meaning rice. This is prepared commonly in the state of Maharashtra in India.
A very simple preparation and an excellent way to use up leftover rice. It is one of my personal favourites for the ease in preparing and still it can be very tasty and flavourful. No preparation needed as such. Prepared from ingredients available in the kitchen pantry. Ready in a jiffy. Leftover rice is simply fried over little oil , onions and few spices .
INGREDIENTS :
Leftover rice (Fresh can also be used) 2 bowls
Onion finely chopped 1 medium sized
peanuts a fistful
Oil 2 Tbsp
sugar 2 tsp
red chilli powder 2 tsp (Adjust as per taste)
salt to taste
mustard seeds 1 tsp
cumin seeds 1/2 tsp
asafoetida /hing powder 1/2 tsp
turmeric powder 1/2 tsp
curry leaves around 8 to 10
coriander leaves for garnishing.
METHOD :
1. Break any lumps that may be in the cooked rice.. The grains should be separate .
2. Add Sugar, salt and red chilli powder to the rice. keep aside.
3. In a wok/kadai heat the oil.
4. Once the oil is hot, add the cumin seeds, mustard seeds.
5. Once the seeds crackle, add the hing powde and the turmeric powder, saute a little.
6. Add the peanuts to the oil. Stir till peanuts are nice brown and crisp.
7. Now add the finely chopped onion and the curry leaves . Stir well.
8. Cook till onions turn light brown in colour.
9. Now add the rice along-with sugar, salt and the chilli powder . Mix really well.
10 Keep covered on a low flame else rice will stick to the bottom.
11. Stir intermittently. Take care not to break the rice grains while stirring.
12. Turn off the gas after around 5 mins.
13.'Phodanicha bhat' is ready. Serve Hot.
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