2 teaspoon each - cloves, coriander seeds, fenugreek seeds, black pepper
1 inch - cinnamon stick
2-3 blades - mace
2 tsp - That Hungry Chef Mojo Risin chilli relish
2-3 - Dried amla (Indian gooseberry)
1 tbsp - white miso paste
Water - enough to cover all the ingredients in the pot
juice of 1 lemon
salt to taste
1 tsp - chopped parsley
1 tsp - chopped coriander
3-4 tbsp - washed and chopped spinach
1 tsp - chopped ginger
cooked rice - as much as you like
Add everything in the 'Broth' section into a large pressure cooker (or a stock pot big enough to fit everything). Top up with cold water (enough to cover everything).
If using a pressure cooker, follow the instruction and cook for 40 minutes. (I use an Indian pressure cooker - you bring it to the boil for the first whistle, then turn it off after 3 whistles on low heat).
If not using a pressure cooker, bring the pot to a boil, put the lid on and simmer for a couple of hours
Strain the mix through a colander and using a small sauce pan or mixing bowl, press down on the hot mix to squeeze out all juices. Pass this mix again through a fine strainer.
Mix in the salt and lemon juice. If the broth tastes too intense, add a bit of hot water (and more lemon if needed).
Pick out the chicken thighs and flake off the meat. Add this to the strained broth.
In a serving bowl, mix all the ingredients for the Garnish and ladle the broth on top.