Turning left over rice into something delicious and likable using the simplest trick of seasoning is pretty common in many parts of the country. There is talimpu annam from Andhra, oggarane anna from Karnataka and so on. Today's version is from the state of Maharashtra and is called fodnicha bhaat / phodnicha bhaa, which literally means seasoned rice. It is a simple and quick dish to prepare and a great way to recycle the leftover rice. I am not used to eating rice for breakfast as neither of my mothers served it in the mornings and so, I never came across this seasoned rice in our families. I tried it for the first time a few months back and I was immensely pleased with this recipe. Though fodnicha bhaat is prepared as a breakfast, it makes a great meal anytime, especially on lazy days.
1 to 2 tbsp. oil
2 tbsp. peanuts (optional)
1 tsp. mustard seeds
1 tsp. cumin seeds
1 small green chili, finely chopped
Few curry leaves
1 cup finely chopped onion
A pinch of asafoetida
1/8 tsp. turmeric powder
Salt to taste
Red chili powder to taste
3 cups cooked rice (I used sona masuri.)
2 tbsp. minced cilantro to garnish
* Heat oil in a pan and add peanuts. When they start turning golden brown, add mustard and cumin seeds. When mustard seeds start to pop, add curry leaves and green chili. Saute for few seconds and then add onion. Cook until it is translucent. There is no need to brown the onion.
* Then add asafoetida, turmeric powder, salt, red chili powder and cooked rice. Mix well with a spatula and cook for a minute. Turn off the stove.
* Garnish with cilantro and serve.
Recipes so far in A - Z Rice Dishes,
A for Achaari Chole Pulao
B for Bhuna Khichuri
C for Chintapandu Pulihora
D for Dindigul Thalapakatti Veg Biryani
E for Ellorai / Ellotharai