This is quick pressure pan / pressure cooker cooked Quinoa and Barley Pulao / Upama recipe. Combination of quinoa and Trader joe's 10 minute barley is used. This pilaf is spiced with whole black peppers, green chillies and ginger. Flavored with the hint of Garam masala and fresh cilantro. Frozen corn and green peas added for more enrichment.
1/2 cup - Quinoa
1/2 cup - Quick cooking Barley (I used Traders joes 10 minute barley) alternatively you can use pearl barley pre-soaked for 3 hours.
1/2 cup - frozen green peas
1/2 cup - frozen corn
1 Tbsp - oil
1 medium size onion - finely chopped (yield-1 cup)
2 inch ginger piece - finely minced
2 green chilies - finely chopped
1 Tsp - whole black peppers
1/2 Tsp - Garam masala powder
1/2 Tsp - Turmeric powder
1 + 3/4 Cup water
1 Cup - fresh chopped cilantro for garnish
Method of coking :
Rinse quinoa thoroughly, drain - keep it aside.
If you don't have quick cooking barley then soak pearl barley in water for minimum 3 hours.
Finely chop onion, mince 2 inch piece of fresh ginger, chop green chilies. Keep it aside.
Heat 1 tbsp oil in minimum 3 quarts pressure pan / pressure cooker. Add 1 tsp whole black peppers, allow to sizzle for 20 seconds.
Add chopped onions and minced ginger, saute over medium heat for 6-7 minutes or until soft and transparent.
Now add finely chopped chilies, 1/2 tsp Garam masala, 1/2 tsp turmeric powder, saute for one minute.
Add rinsed Quinoa - saute over high heat for 2-3 minutes, stir often..if required add 2-3 tbsp water.
Add Barley, Salt - Mix well. Pour in 1 + 3/4 cup water. Check and adjust salt level. Cover the pressure pan lid, place whistle. Allow to cook over medium heat until cooker blows two whistles. My pressure pan doesn't give full whistles, once pressure is built inside it starts giving hissing sounds. After that I maintained medium temperature for 5-6 minutes then lowered temperature to low and cooked for another 5-6 minutes.
Allow pressure pan to cool down, once pressure is lowered open the lid. Add frozen peas and corn and 1/2 cup chopped cilantro. Mix well. Again close the lid and cook on low heat for 3-4 minutes. Before serving add remaining cilantro. Serve with raita, pickle or yogurt.
Note : You can add more whole spices of your choice. More veggies of your choice can be added but pre-boil them to retain color and texture. For mild heat lower quantity of whole black peppers and green chilies. This quantity is good enough for single serving for two people.