1/2 tsp. sea salt
1/2 cup dry quick-cooking barley
1 medium onion, sliced into rounds
2 Tbsp. extra-virgin olive oil
5 cloves garlic, sliced into thin rounds
1 cup fresh mango, cubed or 1 cup frozen mango (about 1-inch cubes)
1/2 cup frozen peas
16 oz. bison sirloin tip, trimmed of any visible fat and cut into 1/4 inch strips
1 cup cherry tomatoes, halved
BIRYANI SPICE BLEND:
1 tsp. ground cumin,
1/2 tsp. ground cinnamon,
1 tsp. ground coriander,
1 tsp. ground turmeric,
2 tsp. ground ginger
(or substitute 5 tsp. of curry powder)
In a medium pot, bring 1 cup water to a boil over high heat. Meanwhile, add Biryani spice blend and salt to a small bowl, mix and set aside. When water comes to a boil, add barley, stir, cover and reduce heat to medium-low. Simmer for 10-12 minutes, then remove from heat and set aside.
While barley is cooking, in a large nonstick sauce pan over medium heat, saute onion in oil for 3 minutes or until fragrant. Add garlic and cook for another 2 minutes, stirring frequently to prevent garlic from burning.
Stir in spice-salt mixture, mango, peas and bison. Reduce heat to medium-low and stir again to make sure all ingredients are nestled in cooking liquid. Continue to cook for another 5 minutes.
Combine barley with bison mixture before plating, then top each portion with tomatoes and serve.