Oats biryani

Oats biryani

By Kanchan Gupta

Hi, this is very weird story but special too. A story starts with a tired day, my maid was also on leave that day so I have done cleaning & dusting. Usually we order vegetables once in a week. That was the same day when vegetables were about to come, i cleaned all the vegetables and stored them in vegetable bags and boxes to store them in the fridge, in between all these things I had made breakfast, lunch and lastly made dinner, i wanted to make something special so i made baked makhni veggies.

We had our dinner and my husband liked it so much, i also liked it but was not that satisfied, i was unable to find that spark in my dish. My husband says if i am not satisfied with my dish or any other creativity so i get upset for 1 to 2 days or until i improve it and that's happened with me that day.

I said to him, i want to make this again.....he said ok, i said now.....i want to make it now.....he said now, are you serious? It is 11 pm. No need, make it tomorrow you are too tired, i sadly said ok.....

I got very tired by doing all the house hold work then too i did not feel like sleeping, continuously i was thinking and talking with him and then at 1 am i said to him i want to cook.....he said what? I started laughing Hahahaha and said i want to cook oats biryani....do i? And immediately he said yes😍

I wanted to make oats biryani a long time ago and my purport was fulfilled on that night. I made oats biryani for the very first time on that night at 1 am and the biryani came out so palatable that my happiness came back to me and i was able to sleep that night.

Prep Time - 30 Mins
Cook Time - 45 Mins
Serves - 4
Author - Kanchan Gupta

Ingredients for oats rice:-

• 2 cup rolled oats
• 3 & 3/4 cup warm water
• 1 tbsp ghee
• 4 to 5 cardamom
• 4 cloves
• 1 mace flower
• 1 inch cinnamon
• 1 tbsp ginger garlic paste
• Kevda itra (dissolved with 1/2 tsp water)

Ingredients for marination & veggies:-

• 150 gm paneer in cubes
• 1 carrot (1 inch long sliced pieces)
• 2 green chillies
• 1/2 cup curd
• 1/4 tsp turmeric
• 1 & 1/2 tsp red chilly powder
• 1 & 1/2 tsp biryani masala
• 1 tbsp ginger garlic paste
• Salt

Ingredients for gravy:-

• 2 medium tomatoes
• 1 medium onion (roughly cut for puree)
• 1 green chilly 
• 1/2 cup water 
• 1 & 1/2 tbsp ghee
• 1/2 cup onion ( cut in thick & long)

Ingredients for Birista or Deep fried onions:-

• 1 cup onion (cut in thin & long)
• Oil for frying

Ingredients for garnishing:-

• Few mint leaves
• 1 tbsp warm milk with few saffron threads, orange food color

Serve with:-

• Mint cucumber raita
• Onion chilly mix

Method:-

1. In a deep and wide pan or wok roast the rolled oats for 4 to 5 minutes then transfer it in a plate and keep it aside.  
2. In the same wok heat ghee, add cardamom, cinnamon, mace flower and cloves saute them for 1 minute, add ginger garlic paste and saute for 1 to 2 minutes, add water and let it boil after boiling the water, in full flame add roasted rolled oats give a stir the cover it with the help of lid, after 5 to 8  minutes turn the flame on medium and cook more for 10 minutes.
3. After the oats are cooked, add kevda itra mixture and transfer them in onto a wide plate.
4. In a mixing bowl add all the the marination ingredients mix them well and keep aside for 15 to 20 minutes.
5. For birista or deep fried onion heat enough oil in a wok add onion in it and fry in low flame
6. In a grinder jar add tomatoes, onion and chilly along with 2 to 3 tbsp of water then grind them. Heat ghee in a wok add tomato, onion and chilly paste, saute the paste for 3 to 4 minutes then add onion (thick & long) saute for 7 to 8  minutes or until the oil started leaving the paste on that stage add marinated veggies and saute for 3 to 4 minutes.
7. Take a heavy bottom vessel spread the veggies mixture into the bottom the spread cooked rolled oats while pressing well. Now garnish it with milk saffron mixture, 3 drops of food color dissolve with 1/2 tsp of water, fried onion and few mint leaves. Cover it with the help of lid.
8. Heat a heavy bottom tava place the biryani vessel on it keep any heavy vessel or any heavy thing on it and give dum to the biryani for 10 minutes on low flame.
9. Serve the biryani with mint cucumber raita and chilly onion rings. combination of these are very palatable.

Method step by step:-

In a deep and wide pan or wok roast the rolled oats for 4 to 5 minutes then transfer it in a plate and keep it aside.

In the same wok heat ghee, add cardamom, cinnamon, mace flower and cloves saute them for 1 minute, add ginger garlic paste and saute for 1 to 2 minutes, add water and let it boil.

after boiling the water, in full flame add roasted rolled oats give a stir then cover it with the help of lid, after 5 to 8  minutes turn the flame on medium and cook more for 10 minutes. 

After the oats is cooked transfer it in a wide plate.

In a mixing bowl add all the the marination ingredients mix them well and keep aside for 15 to 20 minutes.

In a grinder jar add tomatoes, onion and chilly along with 2 to 3 tbsp of water then grind them. Heat ghee in a wok add tomato, onion and chilly paste, saute the paste for 3 to 4 minutes then add onion (thick & long) saute for 7 to 8  minutes or until the oil started leaving the paste on that stage add marinated veggies and saute for 3 to 4 minutes.

Take a heavy bottom vessel spread the veggies mixture into the bottom the spread cooked rolled oats while pressing well. Now garnish it with milk saffron mixture, 3 drops of food color dissolve with 1/2 tsp of water, fried onion and few mint leaves. Cover it with the help of lid.

Heat a heavy bottom tava place the biryani vessel on it keep any heavy vessel or any heavy thing on it and give dum to the biryani for 10 minutes on low flame.

Serve the biryani with mint cucumber raita and chilly onion rings. combination of these are very palatable.

Note:-

# For the oats biryani always take rolled oats as it never get mashed.

# While cooking the oats open the lid and check in between but do not stir the oats.

# Give it stir at the end only.when you will find that there is no more water in the vessel and your oats are cooked.

# I have added paneer, carrot....you can also add cauliflower, beans, peas ..... vegetables of your choice. It is up to you.

# It is not proper dum biryani, i have used this method just for spices of vegetables and rice can be combine, also the vegetables can get chance to ripen a little more.

# For birista always cut the onion evenly and let it dry on muslin cloth after that deep fry them.
# If you don't have kevda itra, you can also add 1/2 tsp of kevda water.

Sensations