Serves 2
20 min
Phodnicha Bhaat - Maharashtrian Seasoned Rice
Recipe GLPR7cb8ef5b8aebfc
A fragrant Maharashtrian rice dish infused with tempered spices. Cooked rice is tossed with a flavorful blend of mustard seeds, cumin, curry leaves, and green chili, creating a simple yet aromatic side dish that pairs perfectly with curries or dal.
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Ingredients
2 tablespoons Oil
½ teaspoon Mustard seeds
½ teaspoon Cumin seeds
1 Green chili, finely chopped
3 Curry leaves
½ cup Onion, finely chopped
to taste Salt
¼ teaspoon Turmeric powder
½ teaspoon Red chili powder
1½ cups Cooked rice
1 teaspoon Lemon juice
a pinch Sugar, optional
Directions
Heat the oil in a pan over medium heat. Once the oil is hot and shimmering, add the mustard seeds and allow them to crackle and pop for about 30 seconds to a minute.
Add the cumin seeds to the pan and let them sizzle for 15-20 seconds until fragrant.
Stir in the green chili and curry leaves, cooking for about 1 minute until the curry leaves are slightly darkened and the green chili is fragrant.
Add the chopped onion along with salt. Cook, stirring occasionally, until the onion becomes soft and translucent, approximately 3-4 minutes.
Sprinkle the turmeric powder and red chili powder over the onion mixture. Stir well to combine and cook for about 30 seconds to a minute so the spices release their aromas.
Add the cooked rice to the pan and mix thoroughly, ensuring that every grain of rice is evenly coated with the spiced oil and spice mixture.
Continue cooking for 2-3 minutes, stirring gently, until the rice is heated through. Turn off the heat.
Add a pinch of sugar if desired and squeeze fresh lemon juice over the rice. Toss everything together to combine. Serve warm.
