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.
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
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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, 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.