Heat a tablespoon of olive oil in a pan. Add half a teaspoon of cumin seeds, few bay leaves, quarter teaspoon of cardamom seeds, an inch of cinnamon stick, few cloves and peppercorns. Add a tablespoon of ground ginger-garlic paste and saute for few minutes. Next add a cup of chopped walnuts and almonds. Finally add a cup of steamed pearl barley. Mix them well. Add half a cup of finely chopped mint leaves. Fork the barley a bit to make it fluffy and serve hot. Garnish with roasted onion rings.
This is a healthy low-carb and tasty spin on the traditional rice pulao.
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