Barley Biryani

Barley, quinoa, corn and mushrooms cooked with spices, coconut and curry leaves

Quinoa gives this South Indian-style biryani a delicious nutty taste and a delightful crunch. Both quinoa and barley cook fairly quickly and absorb flavours well. You can use an assortment of vegetables if desired or even shrimp or chicken.

1/2-cup each: pearl barley and quinoa 4 green chilies, stemmed 4 cloves garlic, peeled 1-inch piece ginger, scraped 40 fresh curry leaves, divided 1/2-cup frozen shredded coconut, thawed 1 large ripe tomato, quartered 1 3/4 cups water 2 tbsp vegetable oil ¼ tsp black mustard seeds 1 medium-sized onion, finely chopped 5 white mushrooms, sliced 1 cup frozen corn salt to taste ½ tsp each: turmeric, cayenne pepper (chili powder), ground cumin seeds and garam masala 1 tsp each: kasoori methi (dried fenugreek leaves) and ground coriander seeds 2 tbsp each: chopped fresh coriander and mint leaves

Rinse barley and quinoa together in large bowl, cover with water and soak 10 minutes. Drain well in fine mesh sieve.

Mince together green chilies, garlic, ginger, 20 curry leaves, coconut, tomato and ¼ cup water in small blender. Transfer to bowl and reserve.

Warm oil in heavy saucepan over medium high heat. Add mustard seeds and remaining 20 fresh curry leaves. Sizzle 30 seconds, add onions. Sauté 4 minutes until lightly browned. Add mushrooms and sauté 4 minutes just until they begin to release juices. Add drained barley and quinoa, sauté 2 minutes. Add reserved garlic coconut paste and sauté 2 minutes. Add corn, salt, all spices and herbs. Add remaining 2 cups water. Cover, increase heat to high and bring to a boil. Reduce heat to low and cook 20-25 minutes until barley is tender and all water has been absorbed. Fluff up biryani with a fork and serve.

Serves four