Murgh Zaffrani Shorba, a luxurious saffron-infused chicken soup, is a perfect choice for those who enjoy rich and aromatic flavors. This delicacy, crafted with chicken bones and a medley of spices, offers a blend of warmth and indulgence, making it a must-try for soup lovers. The saffron imparts a golden hue and unique aroma to the shorba, while ingredients like black cardamom, cinnamon, and cloves provide depth to the flavor.
Cooking Details:
- Total Cook Time: 1 hour 30 minutes
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Servings: 2
Ingredients:
- 500 gms chicken bones
- 50 ml tomato puree
- 50 gms coriander roots
- 5 gms cinnamon sticks
- 5 gms black cardamom
- 5 gms green cardamom
- 20 gms green chillies
- 10 gms dry red chillies
- 10 gms coriander leaves
- 5 gms bay leaf
- 10 gms black pepper
- 25 gms ginger
- 2 gms cloves
- 5 gms mint
- 80 gms mint
- 50 ml ghee
- 5 gms saffron
- 50 gms garlic
- 25 gms salt
Steps to Prepare Murgh Zaffrani Shorba:
- Heat ghee in a heavy-bottomed pan and fry chicken bones for 10 minutes.
- In a separate pot, add water, chicken bones, and a spice potli containing coriander root, black and green cardamom, cloves, cinnamon stick, green chilli, and red chilli.
- Bring the water to a boil, reduce the heat, and let it simmer for 50 minutes. Remove the spice potli, strain the liquid, and set aside.
- In a pan, heat ghee and sauté onions, garlic, and ginger until golden brown and aromatic.
- Add the strained shorba to the pan and bring it to a boil. Simmer for 20 minutes, stirring occasionally.
- Finish by adding turmeric powder, saffron, salt, and fresh coriander leaves. Serve hot.