Mint Pulao

Soak a cup of whole barley overnight in warm water. Steam it in a pressure cooker until fully cooked. Make a paste of four garlic cloves, an inch of ginger and one green chili. Finely chop a bunch of mint leaves. Heat a tablespoon of olive oil in a pan. Add couple of bay leaves, 5-6 peppercorns, a teaspoon of cumin seeds, and couple of whole crushed cardamoms. Next add the ginger-chili paste. Add a diced onion and saute until it turns brown. Add the steamed barley. Add the chopped mint leaves and mix it in with the barley. Garnish with pan fried tablespoon of crushed almonds. Serve hot.