Pish-pash aka Pishpash is a Rice, Chicken, and Potato based Indianized hotchpotch prepared with almost no spices.
- 250g Basmati Rice
- 500g Chicken (curry-cut with bone)
- 3 Potato
- 4 Onion
- 10 cloves Garlic
- 2 inches Ginger
- 300ml Milk
- 2 Tbsp. Butter
- 1.5 Tsp. Salt or to Taste
- 2 Tbsp. Lemon Juice
- 2 inches Cinnamon Stick
- 25 Black Peppercorn
- 2 Black Cardamom
- 10 Clove
- Wash rice thoroughly and soak in water for 15 minutes.
- Wash chicken chunks as well and marinate with 1 Tbsp. Lemon Juice and 1/4 Tsp. 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 1/3.
- 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 Tsp. 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.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main
- Method: Cooking
- 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
Keywords: pishpash recipe, pish pash, chicken pishpash recipe debjanir rannaghar