Pish-Pash | How to make Pish-Pash

By Chandrima Sarkar  |  28th Jan 2016  |  
5.0 from 1 review Rate It!
  • Pish-Pash, How to make Pish-Pash
  • Prep Time


  • Cook Time


  • Serves





Video for key ingredients

  • Homemade Chicken Stock

About Pish-Pash Recipe

‘Pish-Pash’ is an Anglo-Indian one pot meal, where rice is cooked in chicken stock along with the whole spices. This is a light, hearty and healthy dish. A perfect main course meal after some snacks and cocktail.


Ingredients to make Pish-Pash

  • Basmati rice- 1 cup
  • chicken- 500g (medium sized pieces, I used with bone)
  • onion- 1 medium sized (thinly sliced)
  • ginger- 1 tbsp Julienned
  • ginger-Garlic paste- 1 tsp
  • garlic paste- ½ tsp
  • Black peppercorn- ½ tsp (roughly crushed)
  • Green chilies- 2-3 (cut into halves)
  • salt to taste
  • Ghee/clarified butter- 1 tbsp + more
  • Vegetable oil- 1 tsp
  • peas- ¼ cup
  • sugar- 1 tsp
  • star anise- 1
  • For Tempering :
  • bay leaf- 1
  • cinnamon- single piece 1½”
  • Green cardamom- 3 (roughly crushed)
  • cloves- 3
  • Whole dry red chili- 1
  • Black peppercorn- ½ tsp (roughly crushed)

How to make Pish-Pash

  1. Wash the rice well and keep aside.
  2. Heat oil in a cooker, add ginger-garlic paste, salt along with freshly washed pieces of chicken. Mix well, now add 1 and 1/2 cups of water into this (water level should be 1½″ high from chicken pieces). So adjust water accordingly.
  3. Remove from heat after 2-3 whistles. Open the lid after the pressure has reduced.
  4. Heat 1 tbsp ghee in a non-stick deep frying pan/kadai. Add all the ingredients mentioned ‘for tempering’, stir for few seconds.
  5. Now add sliced onions, sauté on medium flame until light brown in color. Add rice, green chilies and julienned gingers, mix and fry on medium flame for 5 minutes.
  6. Now add the chicken stock, keep the chicken pieces separate, don’t add them this time. Cover and cook on low flame.
  7. When the rice is half cooked add the chicken pieces. Mix well, add the peas. Cover and cook on low flame until done.
  8. 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 heat.
  9. Serve hot.

Reviews for Pish-Pash (1)

Shweta Srivastava2 years ago

This dish looks homely and heavenly :D

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