Pish Pash | Thakurbarir Ranna

Pish pash was defined by Hobson-Jobson as “a slop of rice-soup with small pieces of meat in it, much used in the Anglo-Indian nursery”. The term was first recorded by Augustus Prinsep in the mid 19th century. The name comes from the Persian pash-pash, from pashidan, to break.

Pish-Pash is an Anglo-Indian one-pot meal, where rice is cooked in chicken stock along with the whole spices. This is a hearty and healthy dish loved by all.

Ingredients Needed-

Gobindobhog Rice 300 gm
Chicken 400 gm
Vegetables of your choice
2 onion cut in quarters
Butter 1 tablespoon
2 Tablespoon chopped ginger – garlic
2 bayleaf
4 green cardamom
1 small cinnamon
2 cloves
Half cup milk
3/4th cup water
Salt
Pepper

Prepared by Satabdi Sengupta
Edited by Satabdi Sengupta

Music Credit- Ami Chini go Chini Tomare by Adri’s Music Hub

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