CHICKEN PISH-PASH

 

CHICKEN PISH-PASH RICE OR SMASHED RICE

Pish-Pash is a watery Rice and Meat Dish that was very popular in Anglo-Indian homes in the olden days. It was prepared using small bits of meat or chicken and rice. 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 18^thCentury Anglo-India and was used as "baby talk" with children at meal times. Pish-Pash can be prepared with either small pieces of chicken / beef / lamb or mutton or minced meat. If desired the meat could be substituted for green gram dhal or rent lentil dhal. Since Pish-Pash Rice is easily digestible it is good for invalids and little children. Appended above, along with the photograph of the Pish Pash dish,  is a recipe for Pish Psh from an old Anglo-Indian Cookery Book of my mother's entitled THE MADRAS COOKERY BOOK 

Ingredients

2 cups raw rice (wash and drain)

250 grams boneless chicken cut up small 

1 small onion sliced 

1 teaspoon whole pepper corns

1 small piece of cinamon 

½ teaspoon chopped ginger 

Salt to taste 

1 or 2 tablespoons butter or ghee 

A few mint leaves

Heat oil in a pan and fry the onions, pepper corns, cinamon and chopped ginger for 2 minutes. 

Add the washed raw rice and chicken and stir-fry for a few minutes. 

Now add the mint, salt and 6 or 7 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. 

Serve with omelet and pickle.