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Maharashtrian Phodnicha Bhaat: With Leftover Rice 🍚 Recipe

Recipe By Anamika Banerjee
This one’s a very typical, traditional & absolutely popular dish in all the Maharashtrian households & is surely a YUMMMMM 🤤😋
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30minstotal
30m.total
Maharashtrian Phodnicha Bhaat: With Leftover Rice 🍚
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serves3
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Ingredients for Maharashtrian Phodnicha Bhaat: With Leftover Rice 🍚 Recipe

  • 1 cup 1-1.5Cup
  • 1 cup Leftover Jeera Aloo Sabji: Optional Completely
  • to taste Salt (if the rice has been cooked without it)
  • 1 g Pinch Sugar: Optional Completely
  • 1 tsp Red chilli powder
  • 1 tsp Turmerics
  • 1 tsp Cumin powder
  • 1 tsp Garam masala powder
  • As Required Tempering Spices
  • 2 Pieces Whole dry red chillies
  • 1 tsp Mustard seeds
  • 1 tsp Ginger: Finely Grated/Chopped
  • 1 cup Onion: Finely Sliced
  • 1 tbsp 1 tbsp 2G
  • 1/4 tsp Hing/asafoetida
  • handful Fresh curry leaves
  • 1/4 cup Peanuts: Toasted: Optional
  • 1 cup Assorted Veggies: Finely Chopped- Optional
  • 1/2 cup Fresh Coriander Leaves: Finely Chopped
  • 1 tbsp Fresh lemon juice
  • 2 tbsps 2 tbsps Cooking
  • as required arnish: Your Way or As Required

Directions: Maharashtrian Phodnicha Bhaat: With Leftover Rice 🍚 Recipe

  • STEP 1.Firstly, to keep in mind that the leftover rice & aloo sabji all need be in the absolute RT before you start onto cooking-
  • STEP 2.Leaving out the tempering spices & lemon juice-
  • STEP 3.Mix rest all other ingredients & dry spices & masala powders with the rice, coat it nicely with your hands not leaving a single grain of the rice properly uncoated with the same- Cover & Set it Aside for at least 30 mins time if not more
  • STEP 4.Next: Heat up a wok/kadhai/pan: Add in some oil & ghee to it- Throw in the Tempering Spices to it & sauté for sometime until they start spluttering & turn aromatic- In goes the finely chopped Onions & green chillies, sauté until it turns translucent, add in the finely grated ginger & garlic & sauté continues until the raw smell goes off completely
  • STEP 5.Time to add in the chopped veggies to it & sauté nicely again until they all turn soft & tender a bit, check on the seasonings part & adjust accordingly if it’s required- Reduce the flame to the medium-low & cover & cook until it’s done- Add in the marinated masala rice to it now- Mix everything well together until nicely combined and well blended to get finely infused & incorporated
  • STEP 6.Flame goes off once it’s done- Cover & keep it in its standing position for another 7-8 mins time before serving it piping hot with your favourite condiments such as: Plain Yoghurt, Boondi Raita, Chutneys or simply Green Salads
  • STEP 7.💁‍♀️ Enjoy 🤤😋
Nutrition
value
258
calories per serving
15 g Fat13 g Protein17 g Carbs21 g FiberOther

Current Totals

  • Fat
    15g
  • Protein
    13g
  • Carbs
    17g
  • Fiber
    21g

MacroNutrients

  • Carbs
    17g
  • Protein
    13g
  • Fiber
    21g

Fats

  • Fat
    15g

Vitamins & Minerals

  • Calcium
    520mg
  • Iron
    14mg
  • Vitamin A
    1375mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    70mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    22mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    312mg
  • Manganese
    3mg
  • Phosphorus
    292mg
  • Selenium
    7mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Anamika Banerjee