Quick Tava Rice
Transform your leftover rice into a flavor-packed masterpiece with this Quick Tava Rice recipe—a speedy yet satisfying dish bursting with vibrant spices and fresh veggies. Ready in just 25 minutes, this Indian-inspired fried rice is infused with the bold flavors of pav bhaji masala, turmeric, and red chili powder, while aromatic cumin seeds and ginger-garlic paste add depth to every bite. Crunchy green capsicum and juicy tomatoes bring a delightful contrast of textures, while a squeeze of fresh lemon juice and a sprinkle of chopped coriander elevate the dish to restaurant-quality. Served hot, this versatile recipe is perfect as a standalone meal or paired with cooling raita or yogurt for a well-rounded experience. Quick, easy, and irresistibly delicious—this tava rice is ideal for busy weeknights or spontaneous cravings!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 2 cups Cooked rice
- 2 tablespoons Oil
- 1 teaspoon Cumin seeds
- 1 medium Onion, finely chopped
- 1 small Green chili, finely chopped
- 1 medium Tomato, finely chopped
- 1 medium Green capsicum (bell pepper), finely chopped
- 1 teaspoon Ginger-garlic paste
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Red chili powder
- 1 teaspoon Pav bhaji masala
- 0.5 teaspoons Salt
- 2 tablespoons Fresh coriander leaves, finely chopped
- 1 teaspoon Lemon juice
Instructions
Heat oil on a tava (or in a large frying pan) over medium heat.
Add cumin seeds and let them crackle for a few seconds.
Add finely chopped onion and green chili. Sauté until the onions turn translucent.
Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
Stir in the chopped tomato and cook until they turn mushy, about 2-3 minutes.
Add the chopped green capsicum and cook for another 2-3 minutes, ensuring they remain slightly crunchy.
Sprinkle turmeric powder, red chili powder, pav bhaji masala, and salt. Mix well to combine the spices evenly.
Add the cooked rice to the tava. Mix gently so that the spices coat the rice evenly without breaking the grains.
Cook for 2-3 minutes on low heat, stirring occasionally.
Turn off the heat and mix in the chopped coriander leaves and lemon juice.
Serve hot as a light meal or pair it with raita or yogurt on the side.
Nutrition Facts
Calories |
492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 516 mg | 22% | |
| Total Carbohydrate | 81.5 g | 30% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 6.4 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 529 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
