Recipe Sumaira Nadeem
Spinach 1 Cup
Cream 1 Cup
Ingredients for stock yakhni
Chicken bones half kg
Spinach 1 cup
Garlic 4 garlic cloves
Lemon grass 2 -3 sticks
Salt half tsp
Method
In a pan add chicken bones and water 5 to 8 cup and garlic, salt and lemon grass cover
A lid and simmer for 2 to 3 hours.
Wash and soak spinach with water and boil
Spinach till done and mesh and set aside.
You can use chicken cubes 2 for stock also.
Heated rest of stock 2 cups add spinach and cook add black pepper and cook till done than off the flame and add cream and serve
In a pan add chicken bones and water 5 to 8 cup and garlic, salt and lemon grass cover
A lid and simmer for 2 to 3 hours.
Wash and soak spinach with water and boil
Spinach till done and mesh and set aside.
You can use chicken cubes 2 for stock also.
Heated rest of stock 2 cups add spinach and cook add black pepper and cook till done than off the flame and add cream and serve
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