Indian Curried Barley Pilaf

Indian Curried Barley Pilaf

54 Reviews 4 Pics
  • Prep

    5 m
  • Cook

    50 m
  • Ready In

    55 m
Tracy X
Recipe by  Tracy X

“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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Adjust Servings

Original recipe yields 6 servings



  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 (54)

Rate This Recipe


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.



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.



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

More Reviews

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Amount Per Serving (6 total)

  • Calories
  • 404 cal
  • 20%
  • Fat
  • 11.1 g
  • 17%
  • Carbs
  • 72.5 g
  • 23%
  • Protein
  • 6.6 g
  • 13%
  • Cholesterol
  • 20 mg
  • 7%
  • Sodium
  • 257 mg
  • 10%

Based on a 2,000 calorie diet



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Sarah's Rice Pilaf


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Onion Rice Pilaf