Every region or family of India has their own version of making tempered rice using leftover. I have already shared the Gujarati style vagharelo bhaat and will be sharing other regions recipe in future. For making this bhaat, mustard and cumin seeds are used in tempering same as Gujarati vagharelo bhaat. But the addition of green chilies, curry leaves and onion makes it different. Curry leaves gives such a distinct flavor to the rice. I usually end up using leftover rice by making vagharelo bhaat as it is hubby’s favorite and sometimes I make extra rice, so the next day he can have it in his lunch box. But recently I tried this bhaat recipe and I really liked it, but he still prefers the our usual stuff (he doesn’t like changes). So I make this rice recipe very rarely and it is just for me. Check out more quick rice recipesCarrot rice // Methi rice // Capsicum rice // Jeera rice
Step By Step Photo Instructions:
- Heat the oil in pan on medium heat. Once hot add mustard seeds and let them pop. Then add cumin seeds and let them sizzle.
- Saute in green chilies and curry leaves for a minute.
- Add chopped onion, sprinkle some salt to speed up the process.
- Cook till onions are soft and translucent.
- Add turmeric powder and red chili powder.
- Mix well and cook for a minute.
- Stir in cooked rice and let the rice get heated through for about 2-3 minutes.
- Turn off the stove and lastly add pinch of sugar and lemon juice. Mix well and serve. How do you use your leftover rice? Do you have your own family recipe for seasoned rice? Please share in the comments below. I love to try it because you know that I like to try and eat different stuff (unlike my husband :)) Serving suggestion: Serve with yogurt or pickle. Did you try this phodnicha bhaat recipe? I’d love to hear about it! Leave a review in the comment section below.
