1 cup (100 g) 3 1/2 oz Broken wheat (dalia)
250 g (9 oz) Chicken / Lamb, diced
1 Onion, large, diced
1 Cinnamon (dalchini), 1 inch stick
Salt to taste
3 cups (750 ml) 24 fl oz Water
2 tbsp (30 g) 1 oz Ghee
1 tbsp (15 g) Button onions, chopped
a pinch of Sugar
250 g (9 oz) Chicken / Lamb, diced
1 Onion, large, diced
1 Cinnamon (dalchini), 1 inch stick
Salt to taste
3 cups (750 ml) 24 fl oz Water
2 tbsp (30 g) 1 oz Ghee
1 tbsp (15 g) Button onions, chopped
a pinch of Sugar
method
1. Cook the broken wheat with the chicken or lamb onion, cinnamon stick, salt, and water for 20-25 minutes.
2. When the meat is cooked, remove from heat and mash the mixture well with a wooden spoon. Keep aside.
3. Heat the ghee (keep aside 1 tsp for garnishing) in a heavy-bottomed pan; add the button onion and fry till light golden brown. Add the soup and check for seasoning.
4. Serve hot with a dash of ghee and a pinch of sugar.
2. When the meat is cooked, remove from heat and mash the mixture well with a wooden spoon. Keep aside.
3. Heat the ghee (keep aside 1 tsp for garnishing) in a heavy-bottomed pan; add the button onion and fry till light golden brown. Add the soup and check for seasoning.
4. Serve hot with a dash of ghee and a pinch of sugar.
serving amount
serves: 2 - 4
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