Pish-Pash

Pish-Pash is an Anglo-Indian one-pot meal, where rice is cooked in chicken stock along with the whole spices. This is a hearty and healthy dish loved by all.

It’s an old recipe, getting lost with time. I came to know about Pish-Pash from my dear friend Monidipa di, she told me about this some time back, and from then it becomes a family favourite. I cook this often, as the recipe is very easy, and calls for staple spices to whip up one delicious bowl of rice with chicken. If you’re trying this recipe don’t forget to share your experience with me. 🙂

Pish-Pash
Pish-Pash

Pish-Pash

Serves: 4

Ingredients

  • Basmati rice- 2 cups
  • Chicken- 700g (medium-sized pieces, I used with bone)
  • Onion- 1 medium-sized (thinly sliced)
  • Ginger- 1½ tbsp Julienned
  • Ginger-garlic paste- 1 tsp
  • Garlic paste- ½ tsp
  • Black peppercorn- ½ tsp (roughly crushed)
  • Green chilies- 3-4 (halved)
  • Peas- ¼ cup
  • Ghee/Clarified butter- 1 tbsp + more
  • Vegetable oil- 1 tsp
  • Salt
  • Sugar- 1 tbsp

For tempering

  • Black peppercorn- ½ tsp (roughly crushed)
  • Whole dry red chili- 1
  • Bay leaf- 1
  • Cinnamon- single piece 1½”
  • Green cardamom- 3 (roughly crushed)
  • Cloves- 3
  • Star anise- 1

Method

Wash the rice well and keep aside.

Heat oil in a cooker, add ginger-garlic paste, salt along with freshly washed pieces of chicken mix well. Now add 2 cups of water into this (water level should be 1½″ up from the chicken pieces). Remove from the heat after 2-3 whistles. Open the lid after the pressure has reduced.

Sauteing and adding water in Chicken
Before boiling, sauteing and adding water in Chicken

Heat ghee in a non-stick deep frying pan/kadai. Add all the ingredients mentioned for tempering, stir for a few seconds. Now add sliced onions, sauté on medium heat until light brown in color. Add rice, green chilies and julienned gingers, mix and fry on medium heat for 5 minutes.

frying rice with whole spices, and adding stock
Frying rice with whole spices, and adding stock in it

Now add the chicken stock, keep the chicken pieces separate, don’t add them this time. Cover and cook on low heat. When the rice is half cooked add the chicken pieces mix well Add the peas. Cover and cook on low heat until done. Add sugar and 1 tbsp ghee when the rice is thoroughly cooked. Mix well and cook for 2-3 minutes more. Check salt, remove from the heat.

Pish-Pash is ready to serve
Pish-Pash is ready to serve

Serve hot.

Note:

Pish-Pash is comfort food, so, here the rice grains can become a little bit sticky and broken, and that is perfectly alright with this dish.

Pish-Pash

Pish-Pash is an Anglo-Indian dish where rice is cooked with chicken along with the whole spices. The recipe is easy and can be whipped up in no time.

Course Main Course
Cuisine Indian
Keyword gluten-free
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Chandrima

Ingredients

  • 2 cups- Basmati rice
  • 700g- Chicken (medium-sized pieces, with bone)
  • 1- Onion medium-sized (thinly sliced)
  • 1½ tbsp- Ginger (julienned)
  • 1 tsp- Ginger-garlic paste
  • ½ tsp- Garlic paste
  • ½ tsp- Black peppercorn (roughly crushed)
  • 3-4- Green chilies (halved)
  • ¼ cup- Peas
  • 1 tbsp + more- Ghee/Clarified butter
  • 1 tsp- Vegetable oil
  • Salt to taste
  • 1 tbsp- Sugar

For tempering

  • ½ tsp- Black peppercorn (roughly crushed)
  • 1- Bay leaf
  • 1½”- Cinnamon single piece
  • 3- Green cardamom (roughly crushed)
  • 3- Cloves
  • 1- Star anise

Instructions

  1. Wash the rice well and keep aside.

  2. Heat oil in a cooker, add ginger-garlic paste, salt along with freshly washed pieces of chicken, mix well.

  3. Now add 2 cups of water into this (water level should be 1½″ up from the chicken pieces). Remove from the heat after 2-3 whistles. Open the lid after the pressure has reduced.

  4. Heat ghee in a non-stick deep frying pan/kadai. Add all the ingredients mentioned for tempering, stir for a few seconds.

  5. Now add sliced onions, sauté on medium heat until light brown in color.

  6. Add rice, green chilies and julienned gingers, mix and fry on medium heat for 5 minutes.

  7. Now add the chicken stock, keep the chicken pieces separate, don’t add them this time. Cover and cook on low heat. 

  8. When the rice is half cooked add the chicken pieces, mix well. Add in the peas. Cover and cook on low heat until done. 

  9. Add sugar and 1 tbsp ghee when the rice is thoroughly cooked. Mix well and cook for 2-3 minutes more. Check salt, remove from the heat. Serve hot.

Recipe Notes

  • Pish-Pash is comfort food, so, here the rice grains can become a little bit sticky and broken, and that is perfectly alright with this dish.
Pish-Pash
Pish-Pash
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6 Comments

  1. Glad you put up this recipe for Pish Pash! This used to be given to us specially when we were unwell as it’s nutritious and so tasty.
    We would add a couple of halved carrots and a bit of milk to it also ( towards the end), as it greatly improves the flavour. Normally only ghee or butter was used to sauté the chicken pieces though people can use olive oil instead.However, the old recipes used clarified butter only. Hope you can post some more recipes such as Pantras ( pancakes), vindaloos and the such.

     
    • Hi Pragya, Thanks a lot for the inputs, it’s always great to know how recipes evolve from home to home. And I’ll definitely try to post your requested recipes. Happy Cooking! 🙂

       
  2. Hi Chandrima,

    Your recipe blog is a visual delight! The name too is catchy..

    I am gonna try Pish Pash today and let you know. Recipe looks really good. Hope I can do justice to this one 🙂

     
  3. I was looking for a simple one pot meal hat is nutritious and tasty…….I have added a but of carrots and potatoes to make it more wholesome….I am sure this is going to be delicious .Thank you.

     

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