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Pish-pash
Pish-pash is a traditional Anglo-Indian recipe from the 1860s for a classic one-pot dish of chicken and rice in a lightly-spiced base. The full recipe is presented here and I hope you enjoy this classic Anglo-Indian version of: Pish-pash.
prep time
5 minutes
cook time
30 minutes
Total Time:
35 minutes
Additional Time:
(+45 minutes soaking)
Serves:
4
Rating: 
Tags : CurrySpice RecipesChicken RecipesFusion RecipesBritish Recipes
This is the modern version of the classic Anglo-Indian. If you would like to see the Victorian version, please go to my
Victorian Pish-pash recipe page.
Ingredients:
400g (2 cups) long-grain rice
350g chicken portions
8-10 small waxy potatoes, peeled and halved
1 tsp fresh ginger, finely chopped
1 tsp black peppercorns
3 bay leaves
3 green cardamom pods, crushed
3cm (1 in) cinnamon stick, crushed
4 whole cloves
1 tsp ground black pepper
2 tbsp butter
salt to taste
1.5l chicken stock or good vegetable stock
oil for frying
Method:
Mix the ground black pepper with a little salt, rub this into the chicken and set aside to marinate for 30 minutes.
Wash the rice, place in a bowl, cover with water and set aside to soak for 15 minutes then drain in a sieve and set aside.
Place a pan over high heat. Once hot, add 2 tsp oil and use to fry the chicken pieces for about 7 minutes, or until nicely browned on all sides. Remove the chicken with tongs and set aside.
Set heavy-based pan over medium heat. Add 2 tsp oil and 1 tbsp butter. Once hot add the bay leaves, black peppercorns, cinnamon, caramom and cloves. Allow to splutter and cook for about 90 seconds.
Now add the ginger and potato pieces. Stir fry everything for 4 minutes before adding the rice. Sprinkle over a little salt and stir to combine.
Add 1.5l (6 cups) stock, bring to a simmer, cover and cook for 10 minutes. Nestle in the chicken pieces and cook for 15 minutes, until the chicken is cooked through and the rice is slightly mushy.
Add the remaining butter and serve.
If serving for breakfast top with an egg (soft boiled, poached or lightly fried).
