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%Pishpash Recipe debjanir rannaghar

Pish-Pash aka Pish Pash, the Indian Rice, and Chicken Hotchpotch


Pish-pash aka Pishpash is a Rice, Chicken, and Potato based Indianized hotchpotch prepared with almost no spices.


Units Scale
  • 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

Whole Spices

  • 2 inches Cinnamon Stick
  • 25 Black Peppercorn
  • 2 Black Cardamom
  • 10 Clove


  1. Wash rice thoroughly and soak in water for 15 minutes.
  2. Wash chicken chunks as well and marinate with 1 Tbsp. Lemon Juice and 1/4 Tsp. Salt.
  3. Chop Onion roughly and chop the garlic as well.
  4. Cut Ginger into julienne.
  5. Peel the skin off the potatoes and cut into halves. If using smaller potatoes, no need to cut the same.
  6. 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.
  7. Cover the pan and boil the water in high flame until the water reduces to 1/3.
  8. Now add Chopped Onion, chopped Garlic, and also chopped Ginger followed by the Chicken pieces and reduce the flame to low.
  9. Cook for around 5 minutes in low flame by covering the pan with a lid.
  10. Add salt to taste. I have added around 1 Tsp. Salt.
  11. Now add the potatoes and cook for around 10 minutes on low flame.
  12. Add Rice and give the mixture a thorough mix.
  13. Add the milk as well.
  14. Cover the pan with a lid and cook for around 10-15 minutes or till the rice is over-cooked and messy.
  15. If required add little Milk or water to keep the Pish-Pash soggy.
  16. Once everything is well-cooked, switch off the flame.
  17. Add butter and lemon juice and mix thoroughly.
  18. 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

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