Barley Vegetable Pulao
A healthy, fiber-rich Indian pulao using barley and mixed vegetables — easy to cook, nutritious and kid-friendly.
Ingredients
Equipment
Method
- Rinse barley thoroughly under running water until water runs clear. Then soak in enough water for 30 minutes to 1 hour. Drain and keep aside.
- In a pressure cooker (or heavy-bottomed pan), heat 1 tbsp oil on medium flame. Add cumin seeds and let them crackle for a few seconds.
- Add chopped onion and sauté until it becomes light golden. Then add chopped tomato and cook until soft.
- Add the mixed vegetables to the pan and sauté for 2–3 minutes until they begin to soften.
- Stir in turmeric, red chilli powder, coriander powder and salt. Mix well so spices coat the vegetables evenly.
- Add the soaked and drained barley to the pan. Pour in 2 cups water. Stir everything gently to combine.
- Cover and cook: for pressure cooker cook 3 whistles on medium flame; if using pan, cover and simmer for about 25–30 minutes or until barley is cooked and water is absorbed. Stir once halfway if cooking in pan.
- Once cooking is done, let the pulao rest covered for 5–10 minutes so flavours settle.
- Fluff up gently with a fork. Garnish with chopped fresh coriander leaves if using. Serve warm with plain yogurt or raita.
Notes
You can use any vegetables you like — carrots, beans, peas, bell pepper, cauliflower. Adjust water slightly if you want grains more separate or more soft.
Abhinav is the Founder of Diet Dekho, helping people manage weight and lifestyle health through simple, practical nutrition and personalized diet plans.