Best Barley Recipes


Barley is a type of cereal crop which is popularly known as jau in India. Apart from going into creating soups, stews and salads, it is also used to bake a variety of breads. Barley is allegedly one of the oldest grains to be ever cultivated on earth, with its first cultivation reporting back to almost 13,000 years ago. There are usually two broad categories under which one can expect to find the crop in the supermarket aisles – hulled and the slightly more refined version known as pearl barley. The hulled version has the husk removed but the bran still intact whereas pearl barley is completely refined and polished sans the husk and the bran. Here are some recipes of it:

Mushroom khitchda:

Ingredient: 3-4 chopped onions, 4-5 garlic cloves , 2-3 green chillies, 1 cup barley, 300 gms button mushrooms, 200 gms shitake mushrooms , 100 gms butter, 1 tsp jeera, Salt to taste, 1 tsp black pepper 

Method: Boil 1 cup of barley,
Chop onions, garlic, green chillies and mushrooms,
Take 100 gms butter in a pan and let it heat.
Add cumin, onions, garlic & green chillies,
Add button mushrooms followed by shiitake mushrooms,
Add some shiitake water, salt and black pepper, let it cook.
Garnish it with Coriander

Barley Fisotto:

Ingredients: 100 gms diced bottle gourd/dudhi, 50-60 gms diced zucchini, 50-60 gms diced yellow squash , One and a half tsp olive oil, 1/2  onion, 1 big Tbsp chopped leeks, One and a half celery, 1 clove chopped garlic, Few sprigs rosemary, Few sprigs thyme, Few basil leaves, One and a half tsp curry powder, Few streaks of saffron, 2 Tbsp vegetable stock, 1-2 cups cooked barley, One and a half tbsp cream, One and a half tbsp parmesan cheese, Juice of 1/2 a lemon, 1 bunch chopped coriander, Salt and pepper to taste

Method: Heat olive oil, onions, celery and leeks in a sauce pan with some garlic and saute nicely.
Then add the yellow squash, bitter gourd, zucchini, thyme, rosemary and basil.
Add the curry powder and saffron to the vegetables. 
Now add the barley and keep adding the stock a little at a time to bring it all together.
Put in the cream and add the grated cheese.
Season to taste with salt and pepper.
Serve in a bowl and garnish with chives.

Ladakhi Skew:

Ingredients: 3 Tbsp oil, 2 medium sized finely chopped onions, 1 Tbsp ginger garlic paste, 1 chopped tomato, Salt, 1/2 tsp turmeric, 1 tsp garam masala, 1 tsp kashmiri red chilli powder, 1 cubed carrot, 1 cup peas, 1 bunch spinach leaves chopped (traditionally uses moongool), 1 cup chicken stock, 1/2 kg boneless chicken, cubed, 1 potato, cubed, 5-6 cubes of paneer, Barley flour, 4-5 spring onion stems, chopped, Chopped coriander

Method: Heat up the oil in a pot and caramelize the onions. Add the ginger garlic paste,tomato, salt (to taste), turmeric, garam masala, kashmiri red chilli, carrot, green peas, spinach leaves, and fry. Add the chicken stock, chicken, potatoes and paneer cubes. 
Knead the barley dough, make small balls to be flattened by hand. Add these into the mix with spring onion stems, coriander and mix gently so as to not break the dough pieces. 
Cover the pot and let it simmer for 4-5 minutes. serve hot.