Shorba Potli

Shorba Potli is used to make Shorba (Stock) Aromatic water for Biryani

It can also be used in making various North Indian Curries. Spices are similar to Garam Masala (Kashmiri). The whole or rough-cut spices are enclosed in a Potli made of cheese cloth. What is Potli. The Potli, water, and meat are brought to a near boil. Once, the water nears 200º F, turn down heat, cook covered till cooking is complete.

One Potli as described here is sufficient to give you 4 cups (One quart) of finished Shorba or aromatic water. The initial amount of water will depend on the choice of meat and cooking time. You need a minimum of 20 minutes of steeping (cooking on low heat) time to infuse the liquid with aromatic spices.

There is no standard about 'which spices' and 'what amounts'. It all depends on the taste of the user.

Ingredients

1. Cheese Cloth: 1

2. Cotton string: 4" to 16" long

3. Dried Ginger Coarse powder or rough-cut root: 1" rough-cut root, or 2 teaspoons powder

4. Fennel seed: 2 Tablespoon

5. Cinnamon stick 3"x¼" Broken in half, preferably broken into several ½" pieces: 1

Use 'Cassia' bark if available for stronger aroma.

6. Cloves: 8

7. Black Cardamom cracked open: 6

Use Green Cardamom  for better flavor

8. Black Peppercorn: 10

Use Tellicherry pepper for best flavor.

9. Mace: 3 leaf

10. Nutmeg small : ½ grated coarse

11. Shahi Jeera (Black Cumin Seeds): 1 teaspoon

12. Coriander seed: 2 teaspoons

13. Bay leaf: 2

Method

1. Fold Cheese cloth in half. Fold again to form a 6"x6" area

2. Put the spices in the center of the folded cheese cloth.

3. Gather the edges together. Tie the string around the gathered edge. Leave a long tail on the string

You can tie the tail to the handle of the stock pot while making Shorba. The tail will assist in removing the Potli after the cooking is complete.