Wash the coriander leaves along with roots. Make sure the roots are free of dirt.
Cut the roots along with a bit of the stem. Chop the leaves and keep aside. Slightly bruise the roots and keep aside.
In a cooker/ pan, take the chicken along with the roots, coriander seeds, garlic, ginger, salt, pepper and about 2 cups of water. Cover and cook till the chicken is cooked through. Strain the stock into another pan.
Take out the chicken pieces and discard rest of the stuff. Separate the meat from the bones and discard the bones as well.
Heat the pan containing the stock. When it starts to boil, add the noodles.
When the noodles are half cooked, add the shredded chicken and chopped coriander leaves.
Squeeze in the lime juice. Taste and see if it has a lemony flavour. If not, add more.
Once it starts to boil, switch off. Garnish with a slice of lemon and chopped coriander leaves. Serve hot.
Recipe Courtesy: Mareena's Recipe Collections
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.