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.
Ingredients:
Cooked Rice
|
2 cups
|
Oil
|
1-2 tsps
|
Green chilies
|
1 or 2 as per taste
|
Turmeric powder
|
¼ tsp
|
Salt
|
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
|
Method:
- Heat a pan or wok (kadai). Add oil and the “panch phoran” ingredients.
- When they start spluttering, lower the flame and add the green chilies, turmeric and salt. Give it a good stir.
- Finally add the cooked rice. Stir well for a few minutes and remove from flame.
- Garnish with lime juice and chopped coriander leaves.
- Serve hot.
 |
| Ingredients |
 |
| 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).
Note:
- When using freshly prepared rice, see that the rice is thoroughly cooled.
- I prepared tomato-and-onion raita with this fried rice.
