Pish-Pash | How to make Pish-Pash

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By Chandrima 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 is a delicious dish which is liked by people of all age groups. Pish-Pash by Chandrima Sarkar has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 2 people. You can find Pish-Pash at many restaurants and you can also prepare this at home. This authentic and mouthwatering Pish-Pash takes 15 minutes for the preparation and 40 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Pish-Pash is a good option for you. The flavour of Pish-Pash is tempting and you will enjoy each bite of this. Try this Pish-Pash on weekends and impress your family and friends. You can comment and rate the Pish-Pash recipe on the page below.

  • Prep Time15mins
  • Cook Time40mins
  • Serves2People

Video for key ingredients

  • Homemade Chicken Stock

Pish-Pash

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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