Description
Make this warm and comforting chicken shorba on a cosy winter evening. Drink it like soup or eat with bread or rice, it’s lovely either way.
Equipment
1 Pressure Cooker
Ingredients
To grind:
1onion, cut into quarters
½cuppacked coriander leaves
8-10mint leaves
½inchpiece ginger
7-8whole garlic cloves
1tspjeera
½tspwhole peppercornss
To cook
½kgchicken, bone-in cut into 1.5 inch pieces
1tbspghee
2cloves
2cardamom
½inchpiece cinnamon
1bayleaf
½onion, finely chopped
1tspturmeric
2green chillies
1-2celery sticks, cut into 2 inch pieces (optional)
3/4tspsalt
3cupswater
Instructions
Grind together all the ingredients listed under grind with a splash of water (if required).
1 onion, ½ cup packed coriander leaves, 8-10 mint leaves, ½ inch piece ginger, 7-8 whole garlic cloves, 1 tsp jeera, ½ tsp whole peppercornss
In a pressure cooker, heat ghee and sauté cloves, cardamom, cinnamon and bayleaf for 30 seconds.
1 tbsp ghee, 2 cloves, 2 cardamom, 1 bayleaf, ½ inch piece cinnamon
- Add onion and saute till the onion turns brown. Add the chicken and roast on high heat for 2-3 minutes.
½ onion, ½ kg chicken
- Add the ground paste and saute for another minute. Add turmeric powder, green chillies, celery, salt and water and mix.
1 tsp turmeric, 2 green chillies, 1-2 celery sticks, 3/4 tsp salt, 3 cups water
- Pressure cook for 15 minutes. In a traditional pressure cooker, cook on high pressure till the first whistle. After that, reduce the flame and cook for another 10 minutes.
- Turn off the heat and let the pressure release naturally. To serve the shorba, squeeze some lime juice and top with fresh coriander leaves.
Nutrition
Calories: 204kcal, Carbohydrates: 9g, Protein: 12g, Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 55mg, Sodium: 569mg, Potassium: 265mg, Fiber: 2g, Sugar: 3g, Vitamin A: 321IU, Vitamin C: 10mg, Calcium: 52mg, Iron: 2mg
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