Ingredients
Ingredients
100 gm
Boneless Chicken
1 tbsp
Finely Chopped Garlic
1 tbsp
Grated Ginger
1 large
Onion
2 medium
Diced Carrots
0.05 Cup
Chopped French Beans
0.05 Cup
Chopped Spring Onions
2 medium
Sliced Green Chillies
1 large
Chopped Tomato
1 tsp
Salt
1 tsp
Black Pepper Powder
2 tsp
Ghee
2 tsp
Red Chilli Powder
2 tsp
Coriander Powder
2.05 Cup
Water
1 tbsp
Coriander Leaves
Cooking Steps
Cooking Steps
In a large vessel, boil chicken in water.
Once done, take out the chicken from the water and keep the water aside.
Shred the chicken and keep it aside in a separate bowl.
Finely chop all the mentioned vegetables and grate ginger.
In a pressure cooker, heat ghee and add finely chopped garlic and grated ginger to it. Toss it for a few seconds.
Once it turns light brown, add chopped onion and fry until golden brown
Now, add tomatoes to it.
As per taste, add salt, red chilli powder, turmeric, and coriander powder.
Once the spices are mixed well with onion and tomatoes, add chopped vegetables in portions. Keep stirring until the vegetables are cooked.
Add shredded chicken and gradually pour the chicken stock that was kept side.
Cook well and add finely chopped green chillies.
Close the lid and cook until 2-3 whistles.
Once the steam is settled, open the lid and top the shorba with chopped coriander leaves.
Sprinkle black pepper and serve it hot.