Chicken Pish-Pash

Chicken Pishpash, a very rustic Anglo-Indian one pot dish originated during British era cooked with rice, chicken or mutton, vegetables and sometimes lentil in pheynabhat (soupy rice)/congee style for little kids and ailing people. Later it became more of a comfort food and delicious medley which is easy to make for a crowd served with a dollop of butter and boiled or fried egg on top.

My take on the Pishpash is slightly pulao type, not watery at all. It’s more appealing than traditional version but basic ingredients and methods are quite similar. Aromatic rice like Gobindobhog would be an excellent option, but long grain or basmati rice works well too. Bone in chicken is recommended for its optimal flavor and texture. My personal preference for vegetables are carrots, green beans, potato, peas and sometimes broccoli. Whatever vegetables you use do not overcook; so it looks colorful for visual presentation. This recipe serves up to 5 people.

Ingredients~ 

(US customary units) 

2 lb. bone-in chicken pieces

1 1/2 cup short grain or basmati rice, washed and drained

4 small potato, cut into half

1 1/2 cup carrot, cut into chunks

1 1/2 cup green beans, cut into 1 inch sticks

3/4 cup green peas

1/2 tsp slightly crushed black pepper corn

1 cup julienned onions

1 tsp garlic paste

2 tbsp ginger paste

1 tbsp lemon juice

1/2 cup yogurt

1/2 tsp whole black pepper corn,slightly crushed

5-6 Thai green chilies

1 1/4 tsp salt or to taste

3 tbsp oil 

2 tbsp butter

3 green cardamom, 2 cloves, 2 slim cinnamon sticks about 1 inch, grind to a course powder

1 bay leaf

1 small cinnamon stick

1 3/4 cup hot water

Method~

Marinate chicken pieces with yogurt, lemon juice, little salt, black pepper and cardamom-clove-cinnamon powder for at least half an hour. Heat oil and butter in a large pan over medium heat. Add in bay leaf and immediately add onion. Saute until soft, then add in ginger-garlic paste and cook for a couple of minutes. Add in chicken pieces, stir well until chicken pieces change its color. Cover and  cook on low heat for 5/6 minutes. Add potatoes and carrots. Stir until everything is mixed well. Saute for a while, then add drained rice. Stir well to avoid sticking to pan. Keep stirring until chicken rice mixture turn bit dry. Pour hot water and give it a good stir. Cover for cook for 10 minutes. At last add green beans, peas, and green chilies and stir well. Keep cooking for 6-7 minute with the lid on. Water must be evaporated completely. Turn off the heat and let it stand for 10 more minutes. Taste and adjust the seasonings. Serve as is, with boiled egg or fried egg. 

Happy Cooking!