Add the chicken stock to a large saucepan and simmer until just beginning to boil. Melt the butter and the rest of the coconut oil in a separate pan. Stir in the curry leaves and mustard seeds and let them sputter. Add the chopped onion and cook for about 5 minutes, or until it becomes soft and translucent.

Toss in the chopped brown and button mushrooms, as well as the green chillies. After around seven or eight minutes of sautéing, the mushrooms should turn brown and most of the liquid should have evaporated. Mix in the remaining cumin, turmeric, and garlic. Sauté for 30 seconds, or until the aroma begins to waft.

Pour in the soaked and rinsed barley. Stir for 1 minute to coat it with the mushroom and spice mixture. While stirring occasionally, add 1 cup of the heated stock and simmer over medium-low heat. Once the barley is creamy and almost cooked through, which should take around 25 to 30 minutes, continue adding the stock, half a cup at a time, allowing it to soak in before adding more.

Remove from the heat and mix in the cheese, cream or malai, the remaining mint or coriander, and 1 teaspoon of lemon zest. Season with salt and pepper and drizzle with the remaining lemon juice.

Transfer the rich barley risotto to large serving bowls. Place the roasted chicken on top after slicing or shredding it. Top it off with some additional cheese and fresh mint.