1 tbsp ginger garlic paste
1 tbsp lemon juice
1 chicken breast piece (80 g)
1/2 cup chopped vegetables of choice (mushrooms/carrot/onion)
1/4 cup barley
1.5 cup water
2 tsps lemon juice
salt & black pepper powder, to taste
1 tsp chilli powder (optional)
Take chicken breasts, cut them into small pieces, and prick them using a fork.
Take some lemon juice, ginger, garlic, and chilli powder and coat the pieces nicely using the marinade Refrigerate the chicken breasts for 30 minutes to an hour.
In the meantime, wash the veggies and barley.
In a pressure cooker, add the marinated chicken, toss it for a minute and add veggies along with water, salt, and black pepper.
Mix everything and allow the soup to cook for some time, then add in the barley and pressure cook for 20 minutes.
Serve it with a bread of your choice.