Victorian Pish-pash is a traditional Anglo-Indian recipe from the 1860s for a classic one-pot dish of chicken and rice in a lightly-spiced base. The full recipe is presented here and I hope you enjoy this classic Anglo-Indian version of: Victorian Pish-pash.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional Anglo-Indian recipe redacted from the volume THE INDIAN COOKERY BOOK: A Practical Handbook to The Kitchen in India (author unknown), published by: WYMAN & CO., HARE STREET CALCUTTA circa 1869.
.
Original Recipe
4.—Pish-Pash
Pick and wash in several waters a coonkee or half a pound of the bassmuttee or other fine-grain
rice; add to it, cleaned and cut up, a chicken, some sliced ginger, sliced onions, a few bay-leaves,
some peppercorns, a few hotspice, a dessertspoonful of salt, one chittack or two ounces of butter,
and water sufficient to cover the whole. Simmer over a slow fire until the chicken becomes perfectly
tender and the rice quite pappy. Serve up hot. This is considered a most excellent and nutritious
meal for invalids.
Modern Redaction
This remains a classic Anglo-Indian dish, still prepared today. Modern versions, however, tend to include potato and are often served with egg (whether soft-boiled, fried or poached). See my pish-pash recipe for the modern version.
Ingredients:
4 chicken portions (drumsticks and/or thighs)
225g basmati rice, well washed
1/2 tsp ginger, grated
1 onion, finely sliced
2 Indian bay leaves
1/2 tsp black peppercorns, cracked
2 red chillies, finely chopped
1/4 tsp mustard powder
3 green cardamom pods, crushed
1 tsp salt
60g butter or ghee
Method:
Melt the butter in a pan, add the chicken and onion and stir-fry for 6 minutes, until the onion is tender and lightly coloured.
Add the ginger, black peppercorns, chillies, mustard powder and cardamom pods. Stir-fry for 2 minutes then add the washed rice and stir to combine.
Scatter over the salt and mustard powder then pour over just enough water to cover everything. Bring to a simmer, cover and cook gently for about 30 minutes, or until the rice is tender and just starting to break up.
Click on the image, above to submit to Pinterest.
