Onions - 3 medium sized, finely sliced & fried brown
Saffron - 2 to 3 strands dipped in milk
Onion rings & a sprig of fresh coriander leaf - for garnishing
Take the boiled broken oats and mix it with wheat+ oats atta.
Add 1/4 tbsp ginger garlic paste, green chilli paste and ¼ tbsp turmeric powder. Make small balls out of this mixture.
Fry these oats balls until they’re medium brown. Now keep them aside, as these will replace meat balls in the biryani.
Take a big bowl. Add Kosh Wheat + Oats atta, smashed banana, sugar powder, dry grated coconut , green cardamom powder – ½ tea spoon, clarified butter, Almonds, Cashew nuts, Raisins, 2 tea spoon butter & salt mix them well then add some water as per required and make a tight dough.
In a non-stick pan, put little oil and add cloves, cinnamon, cumin seeds, cardamoms, mace, green chilli, and a few tomatoes. After tossing this mixture for few seconds, add the remaining ginger garlic paste, turmeric powder, red chilli powder and salt to make it a shahi gravy.
Put the oats balls in the Shahi gravy and add a little water in it. Let the oats balls simmer in this gravy for 1-2 minutesto take the flavour from the gravy.
Next, add around 100 ml. of water into the gravy before putting the instant oats in it. Spread the oats evenly over the gravy mixture and put half of the fried brown onions over it before closing the lid and letting it cook for around 4-5 minutes more.
Now that the Shahi Oats Biriyani is cooked, it is time to garnish it with the saffron milk, remaining fried onions to serve.