Add garlic and sauté an additional minute. Stir in barley, thyme, rosemary and bay leaf, and cook until the barley toasts slightly, 2-3 minutes more. Return turkey to pot and add chicken stock.
Using barley (instead of rice) plus urad dal. Soak barley, fenugreek seeds and urad dal overnight or for 5-7 hours. Grind it to a smooth paste..add salt.