Wednesday, July 3, 2013

Quick Panch-Phoran Fried Rice

The term “panch phoran” means five spices which consist of seeds namely: mustard, cumin, fennel, nigella and fenugreek. These are to be mixed in equal proportions. This mixture is used as tempering in Eastern India for preparation of certain dishes. The blend of these seeds gives out a very pleasant aroma.

I had tried this some time back by tempering left-over rice. It turned out very tasty and each grain of rice was separated from the other. This time however, I tried it again with freshly cooked rice. I should have waited a little longer for the rice to cool completely before preparing the tempering; with the result, the rice appears slightly sticky. However, the taste has not been altered.

Panch-Phoron Fried Rice 20


Cooked Rice
2 cups
1-2 tsps
Green chilies
1 or 2 as per taste
Turmeric powder
¼ tsp
As per taste
Panch Phoran

Mustard seeds
1 tsp
Cumin seeds (jeera)
1 tsp
Fennel seeds  (saunf)
1 tsp
Nigella seeds (kalonji)
1 tsp
Fenugreek seeds (methi)
1 tsp
For Garnish

Chopped coriander leaves
1 tbsp
Lime juice
1-2 tsp


  1. Heat a pan or wok (kadai). Add oil and the “panch phoran” ingredients.
  2. When they start spluttering, lower the flame and add the green chilies, turmeric and salt. Give it a good stir.
  3. Finally add the cooked rice. Stir well for a few minutes and remove from flame.
  4. Garnish with lime juice and chopped coriander leaves.
  5. Serve hot.                                                  

Tempering is in process

Panch-Phoron Fried Rice - ready

Preparation time: 10 mins.
Cooking time: 5-7 mins.
Serves: 2

Serving Suggestion: It tastes good when served with raita (curd based salad).


  • When using freshly prepared rice, see that the rice is thoroughly cooled.
  • I prepared tomato-and-onion raita with this fried rice.