Chicken Pish-pash, the Anglo Indian Way
Chicken Pish-pash, the Anglo Indian Way. A no-fuss one-pot dish of chicken and rice. A medley of seasonal vegetables. A profusion of freshly ground black pepper. And a generous dollop of butter. Soul food at its best !!!
Ingredients
- 2 cups gobindbhog rice
- 350 g chicken boneless, cut into bite size pieces
- 8-10 baby potatoes peeled
- 3/4 cup baby carrots cut into cubes
- 3/4 cup french beans cut into 2inch long pieces
- 1 tsp ginger finely chopped
- 1/2 tbsp black pepper corns
- 2-3 bay leaves
- 2-3 green cardamom
- 1 one inch cinnamon stick
- 1 tsp black pepper powder
- 2 tbsp butter
- 1 tbsp oil
- salt to taste
Instructions
- Marinate chicken pieces with little salt and black pepper powder. Keep aside for 30minutes.
- Soak rice for 15minutes . Drain from water and keep aside.
- Heat 1/2 tbsp oil, on high heat sear chicken pieces for 5-7minutes. Keep aside.
- Heat 1/2 tbsp oil and 1 tbsp butter in a deep bottomed pan, throw bay leaves m, black peppercorns, crushed cinnamon, cardamom and cloves . Allow them to splutter.
- Add chopped ginger , baby potatoes, carrots and green beans . Sauté for 3-4 minutes.
- Add soaked rice , sprinkle salt and give it a hearty mix. Add 6-7 cups of warm water and allow them to cook for 15-20 minutes.
- Add chicken pieces and continue to cook till rice if soft and mushy.
- Add some more butter. And serve hot.
Notes
And if you want to elevate your Pish pash to the next level, add chicken stock instead of water. And thank me later!