Murgh Aur Jau Ka Shorba Chicken and Barley Soup Sanjeev Kapoor Khazana

A dreamy warm Murgh aur Jau ka Shorba is perfect to fill up your tummy within minutes. It is not only tasty but also wholesome and nutritious.

MURGH AUR JAU KA SHORBA

Ingredients

750 grams chicken bones, washed
1 chicken thigh on the bone
cup soaked barley (jau)
2 bay leaves
5-6 coriander roots
6-8 black peppercorns
8-10 garlic cloves, crushed
1 inch ginger, sliced
1-2 green chillies, broken
Salt to taste
Crushed black peppercorns to taste
Fresh coriander leaves for garnish

Method

1. Heat a pressure cooker, add the chicken bones, 4 cups water, bay leaves, coriander roots, black peppercorns, garlic, ginger and mix well. Cover and cook under pressure for 4-5 whistles on medium heat.
2. Open the cooker once the pressure has reduced completely. Strain the mixture into a large deep pan. Add the chicken thigh and cook on medium heat for 10-12 minutes.
3. Collect the scum and discard it.
4. Add the soaked barley and salt and mix well. Cook for 10-12 minutes.
5. Remove the chicken thigh and shred it.
6. Add crushed black peppercorns in the soup and mix well. Switch the heat off.
7. Add a portion of the shredded chicken in a serving bowl. Transfer a portion of the soup. Garnish with crushed black peppercorns and coriander leaves and serve hot.

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