Indian Porridge | Recipes | Borough Broth

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Indian Porridge

Not quite your conventional breakfast! Soaked oats are cooked in broth and topped off with spices tempered in ghee so you can start the day with something quick and nourishing.

Written by
Bea Kabiri

Serves: 2
Cooking time: 5 minutes (plus 7 hours pre-soaking)


* indicates optional ingredients

  • 1 cup rolled oats (or if you want to invest in a grain mill, crack or roll your own oats to make it extra fresh and nourishing!)

  • 1 cup warm water

  • 2 tbsp acid of choice (lemon juice, raw apple cider vinegar or whey or sourdough starter)

  • 1 tablespoon rye flour* (Rye is naturally high in phytase, an enzyme which breaks down the phytate in oats.)

Cooking the oats​

  • 1 pouch (324g) organic beef bone broth
  • pinch of salt

Tempering the spices​

  • 2 tbsp ghee

  • 1 scant tbsp whole spices of your choosing e.g. nigella, fennel and cumin seeds


  1. Place the oats, water and acid of your choice into a bowl, mix well and cover. Leave to soak for about 7 hours, or overnight. This step unlocks the anti-nutrients in the oats and helps breaks down hard to digest compounds.
  2. The next morning, slowly heat the ghee in a small saucepan in preparation for the tempering at the end.
  3. In a separate pot, bring the broth to the boil.
  4. Add in the soaked oats to the broth, stirring constantly. I like to use the back of a wooden spoon, to imitate the Scots who traditionally use a spurtle to stir their oats!
  5. Bring to a boil, add salt, keep stirring. Turn down the heat and cook, stirring, until soft and creamy. Add some boiled water until you get a consistency you like. Put the lid on the pot and leave the oats to steam for a minute, while preparing the tempered spices.
  6. The ghee should be nice and hot by this point. Throw the whole spices into the hot ghee, and quickly pour over the porridge. Make sure you don't burn the spices!

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