Pish-Pash
A simple Anglo-Indian rice and chicken soup, traditionally served as comfort food for invalids or as a light meal. This mild, porridge-like dish combines rice cooked with chicken in a broth until soft and soupy.
Ingredients
- 1 pound Chicken, cut into pieces (Bone-in pieces preferred for flavor)
- 0.5 cup Basmati rice (Can use any long-grain white rice)
- 4 cups Water (Or chicken stock for richer flavor)
- 1 teaspoon Salt (Adjust to taste)
- 0.25 teaspoon Black pepper, freshly ground (Optional, for mild seasoning)
- 1 tablespoon Butter (Optional, for finishing)
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Instructions
- 1Rinse the rice under cold water until water runs clear. Cut chicken into medium pieces if not already done.
- 2Place chicken pieces in a large pot with 4 cups of water and salt. Bring to a boil over high heat, then reduce to medium-low heat.
- 3Skim off any foam that rises to the surface. Let the chicken simmer gently for 15 minutes until partially cooked.
- 4Add the rinsed rice to the pot with the chicken. Stir gently to combine and ensure rice is submerged in the liquid.
- 5Continue to simmer gently, stirring occasionally, for 20-25 minutes until the rice is very soft and breaking down, and the chicken is fully cooked and tender. The consistency should be soupy and porridge-like, not dry. Add more water if needed.
- 6Remove from heat. Taste and adjust salt as needed. Add black pepper if desired. Stir in butter for richness if using. The pish-pash should be very soft, with rice almost dissolved into a thick soup.
- 7Ladle the pish-pash into bowls and serve hot. This dish is traditionally served as comfort food and should have a soupy, porridge-like consistency.
