Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

July 10, 2022

CHICKEN PISH PASH RICE

ANGLO-INDIAN CHICKEN PISH-PASH RICE OR SMASHED RICE Pish-Pash is a watery over-cooked Rice and Meat Dish that was very popular […]

ANGLO-INDIAN CHICKEN PISH-PASH RICE OR SMASHED RICE
Pish-Pash is a watery over-cooked Rice and Meat Dish that was very popular in Anglo-Indian homes in the olden days. The word ‘PASH’ is of Old English origin, meaning to ‘smash’ or ‘mash’ in relation to mashed meat. The term ‘Pish Pash’ dates back to 18th Century Anglo-India and was used as "baby talk" with children at meal times.
Pish-Pash is a colloquial Anglo-Indian Name for rice that has been over-cooked or cooked really soft. We say the rice is pish-pashy. Pish-Pash is a simple rice dish cooked together with chicken or meat cut up into pieces in extra water or stock till the rice is overcooked and soft. Sometimes a little Dal or lentils are added for a variation in taste. A chicken or beef Soup cube could also be added while cooking to give the dish a better flavour. This is a delightfully mild savoury dish that could be easily digested and is often given to invalids or children. While it is the simplest of all Anglo-Indian dishes to prepare, it’s the greatest of all ‘COMFORT FOODS’

Ingredients
1 cup raw rice (wash and drain)
250 grams chicken with bones, cut in medium size pieces
1 teaspoon whole pepper corns
1 small piece of cinnamon
1 or 2 teaspoons ginger garlic paste
Salt to taste
1 or 2 tablespoons butter or oil
A few mint leaves or 1/2 teaspoon dry mint
Heat the butter or oil in a pan and fry the pepper corns, cinamon and fry for 2 minutes.
Add the ginger garlic paste and sauté for about a minute
Add the chicken and stir fry for a few minutes till the chicken pieces get firm
Add the washed raw rice and stir-fry for a few minutes.
Now add the mint, salt, and 6 to 8 cups of water and mix well.
Cover the pan with a tight fitting lid and simmer on low heat till the rice and chicken are very soft.
Switch off the heat. Add a tablespoon ghee or butter, then cover and let it rest for 15 minutes before serving
It should be like a thick gruel or porridge consistency
Goes well with an omelet and pickle.

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Article written by Bridget White-Kumar
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