Indian Curried Barley Pilaf Recipe -
Indian Curried Barley Pilaf Recipe
  • READY IN 55 mins

Indian Curried Barley Pilaf

Recipe by  

"This is a delicious and savory curried barley dish. It is fabulous as a main dish, or as a side dish with fish or grilled chicken breast. It is quite simple to make and sure to impress!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    5 mins
  • COOK

    50 mins

    55 mins


  1. Melt butter in a large skillet placed over medium-high heat. Add the onion and barley; cook, stirring frequently, until the onion begins to soften, about 5 minutes. Stir in the allspice, turmeric, curry powder, salt, and black pepper. Pour in the chicken broth, and bring to a simmer.
  2. Cover skillet with lid, and reduce heat to low; simmer until the barley is tender, about 30 to 40 minutes. Fluff the pilaf with a fork, and gently stir in the slivered almonds and raisins.
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Reviews More Reviews

Most Helpful Positive Review
Sep 21, 2010

I was so excited to try this because I LOVE barley, and it did not disappoint. I changed the raisins and almonds to peas and carrots because I had just had a bad experience with both (kidney stone anyone???) and we need our veggies! I added 1/2 cup more chicken broth to help cook the carrots and added more curry per other reviews. Also used oil instead of butter. Fantastic taste - I really like the subtle allspice flavor. Ate this with some tilapia - DELISH.

Most Helpful Critical Review
Feb 04, 2010

This looked great, but we found it disappointing - bland and boring. If you do make it, double the spices. You can also cut the butter to 2 tsp. oil.

Feb 09, 2009

excellent and so simple! Afraid that it wouldn't be enough curry flavor,so I added one tsp. Perfect. Also didn't have pearl barley and pot barley worked great. Thank you

Aug 11, 2011

Absolutely delicious! I did, however make a few changes that I learned from the comments of other cooks on here (THANK YOU)! To start with, I used a 1/8 cup more butter, added garlic, carrots and lentils to the onions as they sauteed and more chicken stock than the recipe called for, probably about a cup more to help cook the lentils and carrots. I left out the raisins and almonds. I also added a cup of coconut milk and MORE THAN DOUBLED all of the spices. I used it as a main dish with some naan bread and raita and it was SO hearty and filling.

Feb 11, 2011

Doubled the curry, halved the allspice, cut out almonds and raisins. Used regular barley so it took a bit longer to cook but it was well worth it. This was the first time I had attempted to make anything using barley and I am kicking myself that I haven't tried it earlier. Tender, flavorful, this makes and excellent side for the savory chicken broccoli I made for dinner. Just what I needed. Thanks for the great recipe!

Dec 16, 2010

With a few changes, I loved it!! Sauteed everything in olive oil; doubled the curry - could even take more. I'm not crazy about raisins and BF doesn't like almonds so I took the suggestion of another reviewer and added lentils - perfect with the spices! I also meant to add toasted pine nuts for a bit of a crunch but I forgot... next time!!

Feb 18, 2009

Absolutely delicious! I doubled the amount of curry, but otherwise this had the perfect combination of spices!

Oct 08, 2011

What is old is new again! I just got a pressure cooker--now completely safe with 3 safeguards--they don't blow up, no matter how hard you try! The cooking time is at least halved for most things. Some recipe cook times are cut by ten! This particular recipe can be done in 18 minutes! I am no longer spending my Sundays cooking. Bean soups, risottos, pilafs and even meatloaf with potatoes all in 10-20 minutes. Consider the fuel and electicity you'll save. Huge. No longer do I consider that I don't have time to cook barley, for example. It has revolutionized my cooking.


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  • Calories
  • 404 kcal
  • 20%
  • Carbohydrates
  • 72.5 g
  • 23%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 11.1 g
  • 17%
  • Fiber
  • 9.7 g
  • 39%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 257 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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