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From neck to tail backbone of 2 small chickens
water 4 cups
½ tea spoon salt
½ tea spoon whole black pepper(sabat kaali mirch)
½ tea spoon whole coriander (sabat dhania)
2 cloves garlic (2 joay lehsan)
onion approx equal to garlic (lehsan k jitna piyaz)
METHOD:
Put all the ingredients in cooking pot and let it cook on medium to high heat.
While its cooking, partially cover the lid of the pot; don't cover it completely.
It will not take long until the water reduces from 4 cups to 1½ to 2 cups. at that stage its color will be changed and it will be ready to be served.
Strain it (chaan lain) and serve warm.
It is usually liked by and served to elderly or sick.
IMPORTANT NOTES:
The estimate for adding water is that for ½ small chicken add 4 cups of water and cook until water reduces to 1½ to 2 cups.