250 g (9 oz) Chicken bones
1 Onion, small, chopped
4 - 5 Garlic (lasan) cloves
1 Ginger (adrak), 1 inch piece, thinly sliced
1 tsp (2 g) Coriander (dhaniya) seeds
1 tsp (2 g) Cumin (jeera) seeds
4 Cloves (hung)
4 Green cardamom (choti elaichi)
1 tsp (6 g) Black peppercorns (sabut kali mirch)
1 Nutmeg (jaiphal), small piece
1 cup (250 ml) 8 fl oz Water
Salt to taste
1 Onion, small, chopped
4 - 5 Garlic (lasan) cloves
1 Ginger (adrak), 1 inch piece, thinly sliced
1 tsp (2 g) Coriander (dhaniya) seeds
1 tsp (2 g) Cumin (jeera) seeds
4 Cloves (hung)
4 Green cardamom (choti elaichi)
1 tsp (6 g) Black peppercorns (sabut kali mirch)
1 Nutmeg (jaiphal), small piece
1 cup (250 ml) 8 fl oz Water
Salt to taste
accompaniments
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method
1. Put all the ingredients in a heavy-bottomed pan and bring to the boil. Leave to simmer for 30 minutes.
2. Take out the bones; crush them with a mortar-pestle and put them back into the liquid. Let it simmer for 10 minutes more. Add 1 - 2 cups of extra water, if it seems less.
3. Strain through a thick cloth or net colander into separate soup bowls and serve hot, accompanied with rice.
2. Take out the bones; crush them with a mortar-pestle and put them back into the liquid. Let it simmer for 10 minutes more. Add 1 - 2 cups of extra water, if it seems less.
3. Strain through a thick cloth or net colander into separate soup bowls and serve hot, accompanied with rice.
serving amount
serves: 2 - 4
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