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5 from 3 votes

Spiced Brown Rice or Phodanicha Bhaat

Phodanicha Bhaat (Spiced Brown Rice)
Course: Side
Cuisine: Indian
Servings: 6 servings


  • 1 cup brown rice , cooked (I mix the brown rice with 3 cups of water in a saucepan, bring it to a boil, turn the heat down to low, slap on a lid, and let it cook, undisturbed, for 45 minutes. Let the rice stand, covered, for another 10 minutes before opening)
  • 1 dry red chilli , broken into pieces
  • 1 tsp canola or other vegetable oil
  • 1 tsp cumin seeds
  • 1 1- inch cinnamon stick
  • 3 cloves
  • 1 bay leaf
  • 12-14 curry leaves
  • 1 onion , finely chopped
  • 1 tomato , finely diced
  • 2 tsp garam masala or sambar powder
  • 1/2 tsp turmeric powder
  • Salt to taste
  • Coriander for garnish


  • Heat the oil in a wok or large skillet and add the cumin seeds. When they sputter, add the cinnamon, cloves and bayleaf. Stir for 30 seconds.
  • Add the onions, curry leaves and a pinch of salt, and stir-fry for five minutes until the onions start to soften.
  • Add the tomato and sambar and turmeric powders. Stir together.
  • Add the rice and salt to taste and mix everything thoroughly. Let it all warm through, about five minutes.
  • Garnish with coriander.
  • Nutrition estimate per serving (for six servings): Calories 54, Total Fat: 1.1 grams, Cholesterol 0 mg, Potassium 88.3 mg, Dietary Fiber 1.1 grams, Sugar 0 grams, Protein 1.2 grams.