Preparation Time : 20 minutes
Cooking Time : 25 -30 minutes
Serving : 4-5 members
Description
Oats is one thing that every one at home hate’s as it’s slippery texture and no taste puts us all off away from it . But it’s so very healthy and I try my best to find a cheats way to some how line our tummies for breakfast at least once in a week . My experiments works at times and when it does not , it’s had by me ( the bin tummy at home :-)) ) one morning , there was something new on the dining table for breakfast . Not knowing what it was or who sent it over . Opened the lid to see a semi thick soupy consistency , pale yellow coloured with bits of vegetables and chicken inside that had an inviting aroma . Found out it was sent over by my mother – in – law . I tasted a spoon first to see what it was and it was a savoury soup made with oats . Served to hubby dear not letting him know it was made with oats . He finished the entire bowl and asked for a second helping . Surprised me then let him know that it’s made with oats . With raised eye brows he was like it’s the magic of my mother’s hand’s that’s done justice here . Of course, it is her magic as she is my mentor and first teacher in my culinary journey . Made sure to get the recipe from her and it was just the usual biriyani masala mixed with cooked oats and coconut milk . What a genius way to add more taste to the boring bland oats . Well , any thing that’s cooked like biriyani is a sure fire hit and will be talked about always . Now this dish is added to my regular menu at home and during fasting ( rozza ) time I make this once in four days to be had while we break our fast as it’s healthy and better than having the rice kanji we make usually . Happy , healthy , tasty cooking to all .
Ingredients
Ingredients | Quantity |
|---|---|
| onion | 2 sliced |
| tomato | 1 chopped |
| green chillies | 2slit |
| Carrot | 1 big chopped |
| Green peas | 1/4 cup |
| Beans | 5 chopped |
| Cabbage shredded | 1/2 cup |
| Minced chicken / meat | 1/4 cup |
| coriander leaves | 1 tablespoon chopped |
| mint leaves | 1 tablespoon , lime juice - a squeeze |
| ginger garlic paste | 1/8 tea spoon |
| curd | 1 teaspoon |
| ghee | 10 gm |
| cinnamon | 1 inch pieces |
| cloves | 2 |
| cardamom | 1 |
| turmeric powder | turmeric powder |
| chilli powder | 1/8 teaspoon |
| salt | to taste |
| coconut milk | 1 /2 cup |
| Instant Oats | 1 1/4 cup |
Method
- Heat ghee in a pressure cooker , add cinnamon , cloves and cardamom . Top with sliced onions and fry till golden brown in colour .
- Add ginger garlic paste and fry to crisp . Top with chopped carrot , cabbage , beans , green peas , minced chicken , tomato , green chillies , mint leaves , coriander leaves , curd , turmeric powder , chilli powder and salt to taste .
- Mix well and sauté for another 10 minutes till all the juices are oozed out . Add 1 cup of water , mix well . Pressure cook for one whistle or until chicken and vegetables are cooked and tender .
- Add coconut milk , lime juice add to the cooked chicken mince , vegetable mixture and set aside removing from heat .
- Bring 2 1/2 cups of water to boil . Add the instant oats and keep stirring until the oats are cooked through .
- Add the oats to the chicken mince and vegetable gravy . Mix well . Taste and adjust seasoning .
- Garnish with more fresh chopped coriander leaves and serve hot .
Notes
- Vegetarians can omit the chicken used for a vegetarian version .
- At times when I make the vegetarian version , I add two beaten egg whites finally to the kanji .
- Pour the beaten egg whites slowly as stirring the kanji continuously to get thin treads of cooked egg whites like in sweet corn soup .
- It adds more taste and it’s filled with the goodness of proteins in the morning for breakfast .
