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.