Turmeric Chicken Broth

Ingredients

• 750 grams Chicken Bones
• 1 Onion (sliced)
• 4-5 Garlic Cloves (smashed)
• 1- inch Ginger (sliced)
• 1 Clove
• 6 Green Cardamom Pods
• 1- inch Cinnamon Stick
• 6-8 Peppercorns
• 2 tablespoons Fennel Powder (Saunf)
• 2 teaspoons Turmeric Powder (Haldi)
• 1 teaspoon Coriander Powder (Dhaniya)
• 1/2 tablespoon Ginger Powder (Saunth)
• 3 tablespoons Salt
• 10 Sticks Coriander with Stems (Roots, and Leaves, washed)
• 2 litres Water

Instructions

1. 1

   Add to pressure cooker: Add all the ingredients to a pressure cooker in no particular order.

2. 2

   Pressure cook: 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.

3. 3

   Strain the broth: Once cooked, strain the broth and discard the solids.

4. 4

   Serve the Turmeric Chicken Broth hot.

5. 5

   Store: You can store any leftover broth in the refrigerator for up to 4 days or freeze it for up to 3 months.