Phena Bhaat

A slack rice porridge or gruel made with fragrant rice and seasonal vegetables

  • Cooking time
    15 minutes
  • Calories
    94
    kcal
Recommended by
96.7
%
of
26916
members who rated this recipe on Youtube

Phena bhaat (ফেনা ভাত), also known as phensa bhaat, bhaate bhaat, or sheddho bhaat, is a starchy rice gruel/porridge made with fragrant, short-grained, raw (non-parboiled, আতপ) rice such as gobindobhog or kalijira. Various types of seasonal vegetables are added to the rice for both flavour and nutrition. We also like to add some mosur dal (red lentils) or moog dal (yellow mung lentils) along with the rice. This makes phena bhaat a one-pot meal that cooks in 15 minutes, maximum. Phena bhaat is served steaming hot with a spoon of ghee, butter or mustard oil. Boiled or fried egg is a common accompaniment. Any kind of bhaja (fries) like fried fresh fish or potatoes, or leftover torkaris (vegetable preparations), can be served on the side. Many Asian paddy growing cultures have an equivalent of phena bhaat. For example, it is known as kanji in Tamil, kanhji in Malayalam, ganji in Telegu, hsan pyok in Burmese, baw baw in Khmer, chao in Vietnamese, bubur in Indonesian and the list goes on.

Phena bhaat is not just for those of delicate constitution. If you appreciate a quick, fortifying, delicious meal with little to no effort, phena bhaat is for you!

Books in this recipe

No items found.
Like the work we do? Help keep this site ad-free by making a donation.
Donate

Ingredients

Serves
2 servings

The Base

  • 150 g gobindobhog rice
  • 50 g mosur/moog dal
  • 8 g salt
  • 1 L water

The Variations

  • Seasonal vegetables of your choice
  • Oil, butter or ghee
  • Green chillies
  • Bhaja or leftover torkari
  • Choice of eggs

Method

  1. Wash and rinse the grains, in this case, the rice and the dal.
  2. Add them to a pressure cooker with salt and water.
  3. Cut the seasonal vegetables you are using into 5-cm large chunks.
  4. Pressure cook on medium high heat for 1 whistle. Allow the pressure to release naturally.
  5. Serve it hot with either butter, ghee or mustard oil for flavour, and a green chilli, and the boiled vegetables on the side. We paired our meal with a soft-boiled egg too.

Recipe discussion

Did this recipe help you cook something that made you happy?

At Bong Eats, we are working to standardise Bengali recipes, and present them to the world in a way that anyone, anywhere will be able to cook Bengali food with confidence—even if they have never tasted it before. We want the world to know that there is Indian food beyond tikka masala.

A lot of time and money goes into creating precise recipes such as this one. We don't want to depend on advertisements that track our viewers' activities through third-party cookies; we do not want take sponsorship money from companies that don't make subpar products.

You can help us make this a sustainable venture that can employ talented local writers, editors, photographers, recipe-testers, and more. Donate to keep us going.

Make a One-time donation

Help us keep Bong Eats free and open for everyone by making a one-time contribution. You can donate as much as you want. No amount is too little.

Donate
Become a member ⭐️

Join to get access to a vibrant private community of people who full of people who love to cook, feed and eat. Get answers to your questions about recipes, techniques, where to find ingredients from fellow members. If you love cooking, this is the place for you.

Monthly LIVE cookalongs
Shiny new private forum
Adda after every video release
Personalised recommendations
✨ See Membership Perks ✨
OR
Art by Ritwika
A fun, private community for enthusiasts of Bengali food

We're building a community

With Bong Eats adda we are trying to create a quiet corner on the internet for people who love nothing more than cooking and feeding people. The focus is naturally on Bengali and South Asian food, but as anyone who has spent time with food and its history knows, everything in food is interconnected. Nowhere is this more true than in Bengal, the melting point of so many cultures of the world—home to the first "global cuisine", as food historian Pritha Sen puts it. If that sounds like just the place you have been looking for, come help us build this space together. We are just getting started.

Join now
Join our 220+ strong community

🧣 Winter 🫛

Bakes & Roasts

Posted on
December 21, 2023
by
Bong Eats

Winter is here. It is time to get baking. Here are some ideas, both savoury and sweet.

Read More »

✨ What's new?

View all »

Kumro Dogar Pachmishali

Pumpkin vine cooked with a medley of vegetables

  • 90 mins
  • 223
    kcal
Viewers liked this
%

Koi Komola

Koi fish cooked with fresh orange juice and seasonal tangerines.

  • 1 hour
  • 214
    kcal
Viewers liked this
%

Kochur Loti Chingri diye

Taro stolons cooked with mustard and prawns

  • 90 mins
  • 170
    kcal
Viewers liked this
%

Potoler Khosha Bata

A spicy, fudgy mash made of pointed gourd (potol) peels.

  • 60 mins
  • 90
    kcal
Viewers liked this
99.5
%
See all New recipes »
No items found.