Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lb. .............Chicken quarters
- 12 cloves..........Garlic
- 10 oz (or 2 ea.)...Onions (small-red)
- 6 sticks...........Cinnamon Sticks
- 1 T ...............Cumin Whole
- 1 T ...............Cloves (whole)
- 1 bunch ...........Cilantro
- oz ..............Black pepper (whole)
- 4 qt. .............Water
Directions
Get all ingredients together and cut cilantro.
Put water in a utensil and place it on high heat.
Except cilantro, put all the ingredients in water.
Cover the stockpot.
When water comes to boil, turn the heat down and let the mixture simmer.
Strain the soup through cheese cloth.
*chicken pieces can be fried in oil and used in rice*
Put soup in bowls.
Garnish with cilantro leaves.
The Chicken yakni makes 20 servings of 8 ounces each.
Category:Pakistanian Recipes
Category:Pakistanian Soups