With the bright color and aromas, this dish can stimulate your appetite so much. Once you sauté the spices with rice and Mochi Mugi barley, just add the stock (or water) and let the Kamado-san do the work for you. The entire process is done over medium-heat. It’s so flavorful and I love the bouncy texture of the barley in the dish, too. This dish is especially great with Pork Keema Curry, and when I make this combination, I always end up having second (and sometimes even third) bowl. If you wish to make it without the Mochi Mugi, reduce the stock (or water) amount by 1/2 cup (120 ml), then reduce each spice’s amount a little bit.