Pish-pash, also known as Pishpash, is an Indian dish made with rice, chicken, and potatoes. It has a simple, mild flavor with minimal spices. This comforting meal is similar to other Indian dishes like khichdi, kedgeree, and porridge.
Pish-Pash aka Pish Pash is a family favorite; at least they pretend whenever I make the Indianised Hotchpotch at home! Pish Pash is my one-pot solution whenever there is a need to include chicken, rice, and potato as part of the meal yet nobody is ready to grab Biryani. Pish Pash is not about the look, actually, it looks messy but I cannot say that about the taste. Some say it is a form of Khichri while some defined it as Indian Risotto. However, for me, Pish Pash is what it is; no comparison with any other dish.
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- Pishpash, a One-pot Meal!
- Pish-pash, an Anglo-Indian comfort food!
- Can you give Pishpash to toddlers?
- Pishpash Video Recipe from Debjanir Rannaghar Youtube Channel!
- This hotchpotch works when you are looking for a one-pot meal!
- Here's how I make Pishpash at Debjanir Rannaghar!
- Recipe Card
- Substitute and Add-ons
- Comfort Food Recipes to try
- Savory Rice-based dishes from Debjanir Rannaghar apart from Pish-Pash
- Have you tried the Pish-Pash Recipe from Debjanir Rannaghar!
- Pish-pash Pin for your Pinterest Board!
Pishpash, a One-pot Meal!
If you are new to cooking, have limited resources, and prefer non-vegetarian meals, Pish-pash is the perfect dish for you. I first cooked it in 2008-09 when I was living alone in Bihar, and it became the starting point for my food blog Debjanir Rannaghar. Pish-pash was my go-to one-pot meal after work, and I often made it in bulk to take with me while traveling to remote areas of Bihar for fieldwork. This simple dish was a lifesaver during those eventful times.
Pish-pash, an Anglo-Indian comfort food!
Pish-Pash is a comforting and nourishing dish that is a beloved staple in many Indian households, particularly during times of illness or convalescence. This simple yet flavorful medley combines the humble yet satisfying ingredients of rice, tender chicken chunks, and hearty potatoes, all cooked together with a delicate touch of spices.
What sets Pish-Pash apart is its understated yet harmonious use of seasonings. Rather than relying on heavy spice pastes or powders, the dish is infused with its distinctive aroma and flavor through a gentle tempering process. The spices, which may include aromatic components like cumin, coriander, or bay leaves, are not used in the typical tempering fashion, where they are sizzled in hot oil. Instead, they are gently simmered in water, allowing their essence to gently permeate the entire dish and create a soothing, comforting experience for the palate. This approach to seasoning is seen as the hallmark of Pish-Pash, making it the epitome of comfort food in Anglo-Indian cuisine. According to renowned culinary authorities, such as Prajnasundari Devi's "Amish o Niramish Ranna," Lila Mazumdar's "Rannar Boi," and Bhicoo J. Manekshaw's "Parsi Food and Customs," Pish-Pash is considered the ideal nourishing dish to be served to those recovering from illness or in need of a gentle, easy-to-digest meal.
Can you give Pishpash to toddlers?
The simplicity and wholesomeness of Pish-Pash have made it a cherished dish across various regional and cultural traditions within India. Its ability to soothe the senses and provide comforting sustenance has earned it a special place in the hearts and homes of generations of Indian families, making it a timeless culinary treasure that transcends boundaries and brings a sense of warmth and well-being to those who partake of its humble yet delectable delights.
Regardless of my condition, I love Pish-Pash. Especially after a tiring day at work, when I crave something more than just Gobindobhog Bhat, Boiled egg, and Ghee, I end up making Chicken Pish-Pash. When Pasta was a young child and began eating solid foods, Pish-Pash was a regular part of her meals. I never cooked separately for her; she was given the same food I prepared for the family from the very beginning. As a child, I was provided with separate meals with less oil and fewer spices, which I found unnecessary. This created issues when I started eating food outside the home. I decided to give Pasta the same food as the rest of the family from the start to avoid similar problems.
Pishpash Video Recipe from Debjanir Rannaghar Youtube Channel!
This hotchpotch works when you are looking for a one-pot meal!
The Rice Chicken Hotchpotch is a favorite of Mehebub. Whenever I cook it at home, I end up making a large amount. We both take it as part of our lunch the next day. Pasta also includes a small portion in her lunchbox. We usually prefer a spicy side dish with it, often something made with eggs, either Egg Curry or Egg Shorba. In our household, Pish-Pash is a comforting dish, not just something for sickness.
I mostly follow the recipe from the books I have mentioned when making the Pish-Pash. The recipe is similar across these books. The only change I make is to avoid making it overly saucy with extra gravy. You can see this in the pictures. Using butter is optional, but it adds the desired aroma to the dish.
Here's how I make Pishpash at Debjanir Rannaghar!
Recipe Card
Pish-Pash aka Pish Pash (Pishpash Recipe) , the Indian Rice, and Chicken Hotchpotch
Ingredients
- 250 g Basmati Rice
- 500 g Chicken curry-cut with bone
- 3 Potato
- 4 Onion
- 10 cloves Garlic
- 2 inches Ginger
- 300 ml Milk
- 2 tablespoon Butter
- 1.5 teaspoon Salt or to Taste
- 2 tablespoon Lemon Juice
Whole Spices
- 2 Cinnamon Stick
- 25 Black Peppercorn
- 2 Black Cardamom
- 10 Clove
Instructions
- Wash rice thoroughly and soak it in water for 15 minutes.
- Wash chicken chunks as well and marinate with 1 tablespoon Lemon Juice and ¼ Tsp. Salt.
- Chop the Onion roughly and chop the garlic as well.
- Cut the Ginger into julienne.
- Peel the skin off the potatoes and cut them in half. If using smaller potatoes, no need to cut them the same.
- Take around 2 liters of water along with the whole spices, which are Cinnamon, Black Peppercorn, Black Cardamom, and also Clove, in a thick-bottomed pan.
- Cover the pan and boil the water on a high flame until the water reduces to ⅓.
- Now add Chopped Onion, chopped Garlic, and also chopped Ginger, followed by the Chicken pieces, and reduce the flame to low.
- Cook for around 5 minutes on a low flame by covering the pan with a lid.
- Add salt to taste. I have added around 1 teaspoon Salt.
- Now add the potatoes and cook for around 10 minutes on a low flame.
- Add Rice and give the mixture a thorough mix.
- Add the milk as well.
- Cover the pan with a lid and cook for around 10-15 minutes or till the rice is overcooked and messy.
- If required, add a little Milk or water to keep the Pish-Pash soggy.
- Once everything is well-cooked, switch off the flame.
- Add butter and lemon juice and mix thoroughly.
- Serve Pish-Pash hot.
Video
Notes
Substitute and Add-ons
- Instead of Basmati rice, you can use Gobindobhog rice. In fact, it works quite well if you want your Pish-posh soggier.
- You may add green chilis as well.
- I use the rice and chicken in a 1:2 ratio, which can be changed as per taste.
- Pish-Pash can be prepared without Chicken or Potatoes as well.
- I prefer mine not excessively soggy/ soupy. If you like, you may keep the moisture more.
Nutrition
Comfort Food Recipes to try
Savory Rice-based dishes from Debjanir Rannaghar apart from Pish-Pash
- Birista Pulao (also known as Piyaz Beresta Pulao)
- Awadhi Vegetable Tehri (also known as Veg Tehri)
- Crab Biryani (Also known as Crab Dum Biryani or Nandu Biryani)
- Bengali Basanti Pulao (Also known as Bengali Holud Pulao Recipe or Bhoger Misti Pulao)
- Dhakai Morog Pulao (also known as Sahi Morog Pulao)
- Bangladeshi Mutton Tehari (also known as Ghosht Tehari)
- Ilish Pulao (also known as Bengali Hilsa Pulao)
- Bengali Niramish Khichuri (also known as Bhoger Khichuri | Bengali Khichuri)
- Kolkata Mutton Biryani (Also known as Calcutta Biryani)
- Masoor Daler Patla Khichuri (also known as Bengali Patla Khichuri) aar Ilish Mach Bhaja
- Muri Ghonto | Bengali Fish Head and Rice Mishmash (also known as Bengali Muro Ghonto)
- Bou Khuda (also known as Boua Pulao or Bou Khudi)
- Peas Pulao (also known as Matar Pulao)
Have you tried the Pish-Pash Recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on [email protected] or Instagram you can use my hashtag #debjanirrannaghar or can tag me at @foodofdebjani.
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Pish-pash Pin for your Pinterest Board!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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