Description
This soothing turmeric chicken broth only takes 20 minutes to make and is the perfect accompaniment for chilly evenings!
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Ingredients
750gramsChicken Bones
1Onion, sliced
4-5Garlic Cloves, smashed
1-inchGinger, sliced
1Clove
6Green Cardamom Pods
1-inchCinnamon Stick
6-8Peppercorns
2tablespoonsFennel Powder, Saunf
2teaspoonsTurmeric Powder, Haldi
1teaspoonCoriander Powder, Dhaniya
1/2tablespoonGinger Powder, Saunth
3tablespoonsSalt
10SticksCoriander with Stems, Roots, and Leaves, washed
2litres Water
Instructions
- Add all the ingredients to a pressure cooker in no particular order.
- Secure the pressure cooker lid and cook for 20 minutes. If using a traditional stovetop pressure cooker, let it cook for 20 minutes after the first whistle over medium flame. If using an Instant Pot, cook for 20 minutes on high pressure.
- Once cooked, strain the broth and discard the solids.
Serve the Turmeric Chicken Broth hot.
- You can store any leftover broth in the refrigerator for up to 4 days or freeze it for up to 3 months.
