Pish-Pash
A traditional Anglo-Indian comfort dish of chicken simmered with rice until soft and porridge-like. Historically served to invalids and convalescents, this nutritious one-pot meal combines tender chicken with aromatic spices in a creamy rice base.
Ingredients
- 0.5 pound Basmati or other fine-grain rice (About 1 cup; wash in several waters until water runs clear)
- 1 whole chicken Chicken, cleaned and cut into pieces (About 3-4 pounds, cut into 8 pieces)
- 2 tablespoons Fresh ginger, sliced (About 1-inch piece, thinly sliced)
- 2 medium Onions, sliced (Thinly sliced)
- 3 leaves Bay leaves
- 1 teaspoon Black peppercorns, whole
- 4 pieces Whole cloves or cardamom pods (Traditional 'hotspice' - use cloves or green cardamom)
- 1 dessertspoon Salt (About 2 teaspoons)
- 2 ounces Butter (About 4 tablespoons or 1/4 cup)
- 6 cups Water (Sufficient to cover all ingredients)
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Instructions
- 1Pick through the rice to remove any debris, then wash it in several changes of water until the water runs clear. Drain and set aside.
- 2Clean the chicken and cut it into 8 pieces. Slice the ginger thinly and slice the onions.
- 3In a large heavy-bottomed pot, combine the washed rice, chicken pieces, sliced ginger, sliced onions, bay leaves, peppercorns, hot spice (cloves or cardamom), salt, and butter. Add enough water to cover all ingredients by about 1 inch (approximately 6 cups).
- 4Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally to prevent sticking.
- 5Reduce heat to low, cover the pot partially, and simmer gently for 45-60 minutes, stirring occasionally. The chicken should become perfectly tender and fall off the bone, and the rice should break down into a thick, porridge-like consistency (pappy). Add more water if needed to maintain a creamy texture.
- 6Remove from heat. The pish-pash should have a thick, creamy consistency with the rice completely broken down. Serve hot in bowls. Remove bay leaves and whole spices before serving if desired.
