Turmeric Chicken Broth

Crafted with care, this aromatic and soothing concoction is a heartwarming broth that comforts and nourishes, perfect as a sippable tonic or as a versatile base

📝 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. 1Add to pressure cooker: Add all the ingredients to a pressure cooker in no particular order.
2. 2Pressure 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. 3Strain the broth: Once cooked, strain the broth and discard the solids.
4. 4Serve the Turmeric Chicken Broth hot.
5. 5Store: You can store any leftover broth in the refrigerator for up to 4 days or freeze it for up to 3 months.