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Chicken Pish-Pash

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 !!!
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Main Course
Cuisine Anglo Indian


  • 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


  • 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 there 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.