Pearl Barley (Sabut Jau): How to Soak, Cook and Use It
Pearl barley (sabut jau) cooks like a chewy rice: about 2.5 cups of water to 1 cup of grain, 35 to 45 minutes in a pot after a soak. It turns soft, slightly creamy and mild, which is why it works so well in winter soups, khichdi and pulao. Here is how to soak it, cook it and use it.
Before you start
- Ratio: 1 cup pearl barley to 2.5 cups water.
- Soak: 4 to 8 hours, or overnight; a short 1 hour soak also works.
- Cook: 35 to 45 minutes in a pot, about 15 to 20 minutes in a pressure cooker (3 to 4 whistles).
- Yield: 1 cup dry makes roughly 3 cups cooked.
- Gluten: barley contains gluten. Not for coeliac disease.
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What is pearl barley, and how is it different from hulled barley?
Pearl barley is barley with the tough outer hull and some of the bran polished away. That makes it quicker to cook and softer to eat. Hulled barley (sometimes sold as whole or dehusked jau) keeps more of the bran, so it is chewier, darker and needs a longer soak and cook.
| Type | Look | Soak | Cook |
|---|---|---|---|
| Pearl barley | Pale, smooth, rounded | 4 to 8 hours | 35 to 45 min |
| Hulled barley | Tan, with the bran | 8 to 12 hours | 50 to 60 min |
Most shops in Pakistan and India that label a pack sabut jau mean the pearled kind, though packs vary. Read the label or check the colour.
How do I cook pearl barley step by step?
- Rinse 1 cup of barley in a sieve until the water runs mostly clear.
- Soak in plenty of water for 4 to 8 hours, then drain.
- Add to a pot with 2.5 cups fresh water and a pinch of salt.
- Bring to a boil, then lower the heat, cover and simmer for 35 to 45 minutes, until tender but still a little chewy.
- Switch off, keep covered for 10 minutes, then fluff with a fork and drain any extra water.
In a pressure cooker, use the same ratio and cook for 3 to 4 whistles, then let the pressure fall on its own. If the pot looks dry before the grains are soft, add a splash of hot water.
Cook it like rice, rest it, then fluff
Treat barley as you would long-grain rice: measure the water, do not stir during simmering and rest it with the lid on. Barley can release starch and turn gluey if you keep stirring. Resting and fluffing gives separate, chewy grains. If you want a creamy porridge or soup instead, stir freely.
Do I have to soak it?
You do not have to, but soaking shortens the cooking time and gives more even grains. Without a soak, expect about 50 to 60 minutes in a pot. A quick 1 hour soak in warm water is a fair compromise on busy days.
How can I use barley in khichdi, pulao and soup?
Winter vegetable soup
Add 3 to 4 tablespoons of soaked barley per bowl-sized serving to a simmering stock of carrot, onion, celery or turnip, salt and black pepper. Barley thickens the soup as it cooks, so keep adding hot water until it tastes right. It is ready when the grains are soft and the broth looks silky.
Barley khichdi
Replace one third of the rice in a plain khichdi with soaked barley. Cook it together with moong daal, turmeric and salt, adding a little extra water because barley drinks more. Barley takes longer than rice and moong, so give it a head start of 15 minutes before adding the rest.
Jau pulao
Fry whole spices and sliced onion in ghee or oil, add cooked barley, a handful of peas and carrots and a splash of stock, then steam on low for 10 minutes. Because barley is already cooked, the pulao is more about flavour than cooking.
If you want barley as water, see the barley water recipe. For flatbread, the barley atta roti guide covers flour and rotis, and the talbina ratios guide covers the milk porridge.
Is barley gluten-free?
No. Barley contains gluten, along with wheat and rye. People with coeliac disease are told to avoid barley, rye and wheat entirely. Cooking, soaking or sprouting does not remove the gluten.
If you eat gluten-free for medical reasons, see the gluten-free desi eating guide for safe grains.
Barley contains gluten, so anyone with coeliac disease or a wheat or gluten allergy should leave it out. Raw barley is hard, and under-soaked grains stay chewy and can upset the stomach, so cook until tender. Introduce small amounts to children and elderly eaters and make it soft. If you have diabetes, kidney disease or are on medication, ask your own doctor or dietitian about how much barley suits you. See a doctor if you get hives, swelling, breathlessness, or severe or lasting stomach pain after eating it.
How do I store cooked and dry barley?
Dry barley keeps in an airtight tin in a cool, dry place like other grains. Check it for dust, holes and weevils before use, and buy smaller packs in humid months. Cooked barley keeps in the fridge in a covered container for 2 to 3 days, and it reheats well with a splash of water. More grain guides sit in Grains, Daals & Pulses.
Common questions about pearl barley
How do I cook pearl barley?
Rinse and soak it, then simmer 1 cup with 2.5 cups water for 35 to 45 minutes. Rest 10 minutes covered and fluff. In a pressure cooker, use 3 to 4 whistles.
How long should sabut jau soak?
Four to eight hours or overnight works well for pearl barley. A one hour soak in warm water is acceptable if you are short of time. Hulled barley needs longer.
What is the difference between pearl and hulled barley?
Pearl barley has the hull and some bran polished off, so it cooks faster and is paler and softer. Hulled barley keeps more bran and is chewier and slower.
What water ratio is best for barley?
One cup of barley to about 2.5 cups of water is a good starting ratio. Use more water for soup or porridge, and less if you prefer firm grains.
Can I make barley soup?
Yes. Simmer soaked barley with vegetables, salt and pepper until the grains are soft and the broth thickens. Three to four tablespoons of soaked barley per bowl is plenty.
Does barley contain gluten?
Yes, barley contains gluten. People with coeliac disease are advised to avoid barley, rye and wheat. Cooking does not remove it.
Can I make jau pulao?
Yes. Cook the barley first, then toss with fried onion, whole spices and vegetables and steam briefly. It is a good way to use up leftover cooked barley.
Can I add barley to khichdi?
Yes, replace about a third of the rice with soaked barley and give it a 15 minute head start. Add a little extra water, because barley absorbs more.
Why is my barley still hard after cooking?
It may be hulled barley, under-soaked, or not given enough water or time. Add hot water and simmer longer, or use a pressure cooker for a few more whistles.
How long does cooked barley last?
In a covered container in the fridge, 2 to 3 days is a sensible limit. Reheat until steaming hot and throw away anything that smells sour.