Pish-Pash | How to make Pish-Pash

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ByChandrima Sarkar
Created on 28th Jan 2016
  • Pish-Pash, How to make Pish-Pash
  • Pish-Pash | How to make Pish-Pash (17 likes)

  • 1 review
    Rate It!
  • By Chandrima Sarkar
    Created on 28th Jan 2016

About Pish-Pash

‘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.

Pish-Pash, a deliciously amazing recipe to treat your family members. This recipe of Pish-Pash by Chandrima Sarkar will definitely help you in its preparation. Surprisingly the preparations for Pish-Pash can be done within 15 minute. Isn't it interesting. Also, the time taken for cooking Pish-Pash is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 2 people.A lot of times making Pish-Pash can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Pish-Pash is just too tempting. Cooking Pish-Pashat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Pish-Pash is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofPish-Pash from Better Butter.

  • Prep Time15mins
  • Cook Time40mins
  • Serves2People

Video for key ingredients

  • Homemade Chicken Stock


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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