How to make Barley Khichdi -

Barley tempered and cooked to make a nutritious khichdi.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Barley (जौ), Ghee (घी)

Cuisine : Rajasthani

Course : Rice

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For more recipes related to Barley Khichdi checkout Barley Risotto, Barley Mushroom Khichda. You can also find more Rice recipes like Hara Masala Kofta Pulao Hare Moong Ki Khichdi With Palak Murgh Kheema Pulao Chicken Khichdi

Barley Khichdi

Barley Khichdi Recipe Card


Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Barley Khichdi Recipe

  • Barley Soaked in water for 3-4 hours 1 cup

  • Ghee 1 tablespoon

  • Cumin seeds 1 teaspoon

  • Asafoetida a pinch

  • Carrot diced 1 medium

  • Turmeric powder 1/4 teaspoon

  • Black peppercorns crushed 1 teaspoon

  • Sea salt to taste

  • Fresh coriander leaves chopped 2 tablespoons


Step 1

Heat ghee in a pressure cooker, add cumin seeds, asafoetida, carrot and barley. Mix well and sauté for 2-3 minutes.

Step 2

Add turmeric powder and crushed peppercorns and mix. Add coriander leaves and 2 ½ cups water and mix and let it come to a boil.

Step 3

Add salt and mix well. Put the lid on and cook under pressure for 2-3 whistles. Open the lid when the pressure reduces completely and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.