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.
Pishpash, a One-pot Meal!
If you are new to cooking, have limited resources, and a non-vegetarian and consider yourself the king/ queen of bachelor cooking, Pish-pash is the dish for you 🙂 . I for the first time cooked it, when I was in Bihar back in 2008-09 and was living alone. That actually was the time when this humble food blog Debjanir Rannaghar came into existence. This used to be my one-pot meal upon returning from the office. I mostly ended on cooking Pish-pash in bulk to cater to the lunch I meant to carry to the remote areas of Bihar while I was traveling to the field. Those were eventful days for sure and this humble dish was my savior for long.
Pish-pash, an Anglo-Indian comfort food!
Pish-Pash is actually a medley of Rice, Chicken Chunks and Potatoes and this dish is cooked with very limited spices mostly in the form of tempering not paste or powder. In fact, the spices are not used as typical tempering too. Those are boiled with water to give the dish a nice aroma and distinct flavor. Almost, all the noted books on Indian recipes have defined this dish as the epitome of comfort dishes and ideal as a dish to be served to a sick person. My little collection of food books are inclusive of Prajnasundari Devi's Amish o Niramish Ranna, Lila Mazumdar's Rannar Boi, Parsi Food and Customs by Bhicoo J. Manekshaw and I found the similar description by almost all of them. They all opined that Pish Pash is ideal for the meal of a sick.
Can you give Pishpash to toddlers!
Sick or not, I love Pish-Pash. Especially after returning from office, dog-tired needless to say and when I need something beyond Gobindobhog Bhat, Boiled egg, and Ghee, I ended on making Chicken Pish-Pash. When Pasta was a toddler and started eating solid, Pish-Pash used to be a regular inclusion of her meal. I have never cooked separately for her. She was given everything I used to cook at home from the very beginning. As a kid, I have been provided with separate food (with less oil, fewer spices) which I found completely unnecessary. It created problem when I started eating outside the home. I decided to give Pasta whatever we eat from the very beginning to not to create a similar problem I have faced.
This hotchpotch works when you are looking for a one-pot meal!
Mehebub also loves this Rice Chicken Hotchpotch. Whenever I cook it at home, I ended on making a big batch. Actually, we both carry it as part of our lunch on the next day. Pasta also takes a little portion as part of her lunch box. We prefer a spicy side with it, mostly something prepared with egg, either Egg curry or Egg Shorba. In our place, Pish-Pash is a comforting dish not typically something meant for sickness.
I mostly follow the recipe provided by the books I have mentioned above while making the Pish-Pash. Yes, the recipe is similar to all the books. The only modification from my side is not to make it super-messy with extra gravy. You may find that from the pictures. Butter is optional but gives the required aroma to the dish.
Here's how I make Pishpash at Debjanir Rannaghar!Print
Pish-pash aka Pishpash is a Rice, Chicken, and Potato based Indianized hotchpotch prepared with almost no spices.
- Basmati Rice: 250g
- Chicken: 500g (curry-cut with bone)
- Potato: 3
- Onion: 4
- Garlic: 10 clove
- Ginger: 2"
- Milk: 300ml
- Butter: 2 tablespoon
- Salt: to Taste
- Lemon Juice: 2 tablespoon
- Cinnamon Stick: 2"
- Black Peppercorn: 20-25
- Black Cardamom: 2
- Clove: 10
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- Wash rice thoroughly and soak in water for 15 minutes.
- Wash chicken chunks as well and marinate with 1 tablespoon Lemon Juice and ¼ teaspoon Salt.
- Chop Onion roughly and chop the garlic as well.
- Cut Ginger into julienne.
- Peel the skin off the potatoes and cut into halves. If using smaller potatoes, no need to cut the same.
- Take around 2 liters water along with the whole spices which are Cinnamon, Black Peppercorn, Black Cardamom, and also Clove in a thick bottom pan.
- Cover the pan and boil the water in 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 in 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 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 over-cooked and messy.
- If required add 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.
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 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.
- Category: Main
- Cuisine: Anglo-Indian
- Serving Size: 175g
- Calories: 483
- Sugar: 8.7g
- Sodium: 529mg
- Fat: 9.3g
- Saturated Fat: 4.6g
- Carbohydrates: 65.7g
- Fiber: 5.7g
- Protein: 33.8g
- Cholesterol: 83mg
Pishpash Video Recipe from Debjanir Rannaghar Youtube Channel!
Savory Rice-based dishes from Debjanir Rannaghar apart from Pish-Pash:
- Awadhi Vegetable Tehri (also known as Tahiri)
- Birista Pulao (also known as Piyaz Beresta Pulao)
- 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 gosht Tehari)
- Ilish Pulao (also known as hilsa pulao)
- Bengali Niramish Khichuri (Also known as Bhoger Khichuri)
- Kolkata Mutton Biryani (Also known as Calcutta Biryani)
- Masoor Daler Patla Khichuri (Also known as Bengali Patla Khichuri)
- Muri Ghonto (Also known as 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 firstname.lastname@example.org or on Instagram you can use my hashtag #debjanirrannaghar or can tag me at @foodofdebjani.
Pishpash Pin for your Pinterest Board!
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