Ingredients:

• Oyster mushrooms (Dhingri) – 200 g, chopped

• Pearl barley (Jau) – ½ cup, soaked for 1 hr

• Onion (Pyaz) – 1 medium, finely chopped

• Garlic (Lehsun) – 4 cloves, minced

• Carrot (Gajar) – 1 medium, diced

• Celery (Shalari) – 1 stalk, chopped

• Olive oil (Jaitoon ka tel) – 1 tbsp

• Vegetable stock / chicken stock (Sabzi ya chicken ka yakhni) – 4 cups

• Bay leaf (Tej patta) – 1

• Thyme (Ajwain ke phool) – ½ tsp dried

• Black pepper (Kali mirch) – ½ tsp

• Salt (Namak) – to taste

Method:

• Heat olive oil in a heavy-bottom pot. Sauté onion, garlic, carrot, and celery till soft.

• Add chopped oyster mushrooms and cook for 3–4 minutes till slightly browned.

• Add soaked barley, bay leaf, thyme, and stock. Stir well.

• Cover and cook on low flame for 40–45 minutes till barley is soft.

• Adjust salt and pepper. Remove bay leaf before serving. Serve warm with garlic bread.

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