Pish-Pash is an Anglo-Indian one-pot meal where rice is cooked in chicken stock infused with whole spices. This hearty and healthy dish is loved by many.
It’s an old recipe that is slowly fading away with time. I learned about Pish-Pash from my dear friend Monidipa. She introduced me to it some time ago, and since then, it has become a family favorite. I often cook this dish because the recipe is straightforward and uses staple spices to create a delicious bowl of rice with chicken. If you’re trying the recipe, don’t forget to share your experience with me. 🙂
Pish-Pash
Pish-Pash is an Anglo-Indian comfort food made with chicken, rice, and whole spices. The recipe is simple and can be prepared quickly.
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- Whole black peppercorns (roughly crushed)
- 1- Bay leaf
- 1½”- Cinnamon single piece
- 3- Green cardamoms (roughly crushed)
- 3- Cloves
- 1- Star anise (optional)
Instructions
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Wash the rice well and keep aside.
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Heat oil in a cooker, add ginger-garlic paste, salt along with freshly washed pieces of chicken, mix well.
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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.
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Heat ghee in a non-stick deep frying pan/kadai. Add all the ingredients mentioned for tempering, stir for a few seconds.
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Now add sliced onions, sauté on medium heat until light brown in color.
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Add rice, green chilies and julienned gingers, mix and fry on medium heat for 5 minutes.
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Now add the chicken stock, keep the chicken pieces separate, don’t add them this time. Cover and cook on low heat.
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When the rice is half cooked add the chicken pieces, mix well. Add in the peas. Cover and cook on low heat until done.
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Add sugar and 1 tbsp ghee when the rice is thoroughly cooked. Mix well and cook for 2-3 minutes more. Check salt, and remove from the heat, serve hot.
Recipe Notes
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Pish-Pash is comfort food, so the rice grains may become a little sticky and broken, which is perfectly fine for this dish.
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