Murgh Aur Jau Ka Shorba

Ingredients

• 750 grams chicken bones, washed
• 1 chicken thigh on the bone
• ½ cup soaked barley (jau)
• 2 bay leaves
• 5-6 fresh 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 chicken bones, 2 cups water, bay leaves, coriander roots, black peppercorns, garlic, ginger and green chillies mix well. Mix 2 more cups of water, 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 chicken thigh and mix.  Collect the scum that will rise to the top and discard. 
3. Add barley and salt, mix well and cook for 10-12 minutes. 
4. Remove the chicken thigh and shred it.
5. Add crushed black peppercorns to the soup and mix well. Switch the heat off.
6. Place some shredded chicken in each serving bowl, pour a some of the soup over it. Garnish with crushed black peppercorns and coriander leaves and serve hot.