Mukh aur jau ka shorba

Ingredients

• 750 grams hen bones, washed
• 1 hen thigh on the bone
• ½ cup soaked barley (jau)
• 2 bay leaves
• 5-6 recent coriander roots
• 6-8 black peppercorns
• 8-10 garlic cloves, crushed
• 1 inch ginger, sliced
• 1-2 inexperienced chillies, damaged
• Salt to style
• Crushed black peppercorns to style
• Fresh coriander leaves for garnish

Method

1. Heat a stress cooker, add hen bones, 2 cups water, bay leaves, coriander roots, black peppercorns, garlic, ginger and inexperienced chillies combine nicely. Mix 2 extra cups of water, cowl and cook dinner underneath stress for 4-5 whistles on medium warmth.
2. Open the cooker as soon as the stress has lowered utterly. Strain the combination into a big deep pan. Add hen thigh and blend.  Collect the scum that may rise to the highest and discard. 
3. Add barley and salt, combine nicely and cook dinner for 10-12 minutes. 
4. Remove the hen thigh and shred it.
5. Add crushed black peppercorns to the soup and blend nicely. Switch the warmth off.
6. Place some shredded hen in every serving bowl, pour a a few of the soup over it. Garnish with crushed black peppercorns and coriander leaves and serve sizzling.