Nourishing Bone Broth with Lemon, Spices, and Wholegrain Basmati Rice Recipe
Introduction
This nourishing bone broth features a meaty chicken carcass simmered gently with aromatic spices and fresh herbs. Paired with wholegrain basmati rice, it makes a comforting, mineral-rich meal perfect for chilly days or when you need a boost.
Ingredients
- 1 meaty chicken carcass, plus any jellified roasting juices, skin and fat discarded
- 1 large onion, halved and sliced
- Zest and juice of 1 lemon
- 2 bay leaves
- 1–2 red chillies, halved, deseeded and sliced
- 1 tsp ground coriander
- ½ tsp ground cumin
- Small pack coriander, stems and leaves chopped and separated
- 1 large garlic clove, finely grated
- 250g pouch wholegrain basmati rice
Instructions
- Step 1: Break the chicken carcass into a large pan. Add the sliced onion, 1.5 litres of water, lemon juice, and bay leaves. Cover and simmer gently for 40 minutes.
- Step 2: Remove the pan from heat and let it cool slightly for easier handling.
- Step 3: Place a colander over a bowl. Scoop out the bones and strain the broth into the bowl. Strip off any remaining chicken meat and return it, along with any onion, to the broth.
- Step 4: Return the strained broth and any jellified roasting juices to the pan. Add the sliced chilli, ground coriander, ground cumin, coriander stems, lemon zest, and grated garlic. Heat gently until just bubbling, taking care not to overboil to preserve delicate flavors.
- Step 5: Meanwhile, cook the wholegrain basmati rice according to the package instructions. Once cooked, toss the rice with the chopped coriander leaves.
- Step 6: Taste the broth and season with salt only if needed. Ladle the broth into bowls and top with the coriander rice to serve.
Tips & Variations
- Add extra vegetables like carrots or celery to the broth for added flavor and nutrition.
- For a milder broth, reduce or omit the red chillies.
- Use leftover cooked chicken if you don’t have a carcass, but simmering with bones yields a richer broth.
- Try different herbs such as thyme or parsley in place of coriander for a fresh twist.
Storage
Store the bone broth in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to avoid breaking down the flavors. The cooked rice is best stored separately in the fridge for up to 2 days. For longer storage, freeze the broth for up to 3 months and thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make bone broth without a chicken carcass?
Yes, you can use other bones such as beef or turkey, but chicken carcasses are milder and cook faster. Using bones is key to extracting the beneficial minerals and flavor.
Do I need to season the broth?
It’s best to taste the broth before adding salt, as the natural flavors from the chicken and spices might be sufficient. Season lightly if needed to balance the taste.
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Nourishing Bone Broth with Lemon, Spices, and Wholegrain Basmati Rice Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A nourishing and flavorful bone broth made by simmering a meaty chicken carcass with aromatic spices and herbs, served over wholegrain basmati rice topped with fresh coriander leaves. This comforting dish is rich in minerals and antioxidants, perfect for boosting health during cold seasons or whenever you need a warm, wholesome meal.
Ingredients
Bone Broth
- 1 meaty chicken carcass, skin and fat discarded, plus any jellified roasting juices
- 1 large onion, halved and sliced
- Zest and juice of 1 lemon
- 2 bay leaves
- 1–2 red chillies, halved, deseeded, and sliced
- 1 tsp ground coriander
- ½ tsp ground cumin
- Small pack coriander: stems and leaves chopped and separated
- 1 large garlic clove, finely grated
Rice
- 250g pouch wholegrain basmati rice
Instructions
- Simmer the Broth: Break the chicken carcass into a large pan and add the sliced onion, 1.5 litres of water, lemon juice, and bay leaves. Cover the pan and let it simmer gently on low heat for 40 minutes to extract rich flavors and minerals from the bones.
- Strain and Pick the Chicken: Remove the pan from heat and allow it to cool slightly for easier handling. Place a colander over a bowl and carefully scoop out all bones. Pick through the bones to strip off any remaining chicken meat and return the meat and onion slices back into the broth in the pan.
- Add Spices and Aromatics: Pour any broth collected in the bowl and the jellified roasting juices back into the pan. Add the sliced chilli, ground coriander, ground cumin, coriander stems, lemon zest, and grated garlic. Warm the mixture gently until it is just bubbling, taking care not to overboil to preserve delicate flavors. Taste and add salt if necessary.
- Cook the Rice: Meanwhile, prepare the wholegrain basmati rice according to the package instructions. Once cooked, toss the rice with the chopped coriander leaves for a fresh herbal finish.
- Serve: Ladle the hot bone broth into bowls, then top each serving with the coriander-tossed wholegrain rice. Enjoy this comforting and nutritious dish warm.
Notes
- Do not overboil the broth during the final step to avoid spoiling the flavors.
- Removing the chicken meat from the bones enhances texture and adds protein to the broth.
- The lemon zest and juice add brightness and help balance the rich flavors.
- The wholegrain rice adds fiber and minerals, making the meal more filling and nutritious.
- Use a low simmer to gently extract maximum nutrition from the bones without clouding the broth.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Western
Keywords: bone broth, chicken broth, chicken soup, nutritious soup, wholegrain rice, healthy broth, homemade broth, soothing soup
