Indian Chikan Rasam

For Non-Veg Rasam Powder

1 teaspoon ghee

1 teaspoon black pepper

1 teaspoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon fennel seeds ( sombu )

3 dried red chillies

For Chicken Broth / Stock

500 grams chicken bones with little meat

1/2 teaspoon turmeric

1/2 teaspoon salt

1  litre water

For Tempering

1 teaspoon ghee

1/2 teaspoon cumin seeds

2 sprigs curry leaves

1 medium sized onion, chopped

1 medium sized tomato, chopped

1/2 teaspoon salt

1/4 teaspoon black pepper powder

2 sprigs coriander leaves

Take a pan and add in some ghee. Add in a teaspoon each of cumin seeds, black pepper, fennel seeds, coriander seeds and dried red chillies. Saute on a low flame till golden. The spices should slowly change colour and become aromatic. Once the spices are roasted, remove from the pan and let it cool a bit. Add the spices to a small mixie jar or a spice grinder. Grind this to a powder. Pulse several times to grind the masala powder. Our masala powder is now ready. Set aside

Take a pressure cooker and add in the chicken bones. If you want a meaty rasam, add some breast pieces along the chicken. Add a little turmeric powder and the salt. Add a liter of water to the cooker. Cover the cooker and add in the whistle weight. Cook for 10 minutes on high flame. Ignore the number of whistles. After the said time, wait for the pressure from the cooker to settle naturally.

Open the cooker and remove the meat bones to a bowl. When its cool enough to handle, shred the chicken meat and set aside. Discard the bones.

Heat ghee in a kadai. Add in the cumin seeds and the curry leaves. Saute for a few seconds. Add in the chopped onion and saute till the onions are soft. About 2-3 minutes on medium flame. Add in the chopped tomatoes. Add in the salt. Mix well to combine. Cover the pan with a lid and cook on a low flame till the tomatoes are nicely cooked and mushy.

At this stage add in the ground masala powder. Mix well to combine and cook for a few seconds. Add in the shredded chicken and mix well to combine. Add in the chicken stock. Mix the chicken stock and let the rasam simmer for about 3-4 minutes for the flavours to blend. Finally sprinkle some black pepper powder and coriander leaves.