Living in the Pacific Northwest I am used to rain. Unlike others I never grow tired of it. After a spell of hectic summer schedule I loved when rain decided to return to our evergreen state. The parched trees and my mind welcomed it. I decided to just soak it in and be a bit lazy. But I also wanted to provide something warm for everyone’s plate. Pish pash works wonders in these scenarios. It’s an Anglo-Indian one pot meal, where rice is cooked with Indian whole spices, meat, veggies and potatoes. It is primarily flavored with Ginger.
As the name suggests it’s a medley and you can play with what you decide to put in it, chicken works equally well as mutton or goat meat.
- 1 cup long grain rice washed and drained
- 500 gm. medium sized mutton pieces on bone
- 1 onion cut into medium sized chunks
- 2 medium sized potato cut into quarters
- 2 cm. square of ginger cut into thin square slices
- 1/2 cup green peas (I used frozen)
- Salt to taste
- 2 tbsp. refined oil
- For tempering
- 2 bay leaves
- 1” cinnamon stick
- 2 green cardamom pods
- 2 cloves
- For garnishing
- 1 medium sized onion thinly sliced
- 8-10 cloves garlic cut into round slices
- 5-6 dry red chilies
Heat oil and add onion chunks and potato pieces to it. Sauté on medium heat for two to three minutes and then remove them and keep aside.
To the same oil add ingredients listed under tempering. When the spices starts sizzling add mutton pieces to it and sear the for a minute or two. Add salt and 4 cups of water. Pressure cook till the meat is tender. When the pressure releases on its own remove the lid.
Add washed and drain rice to it along with the sautéed onion and potato. Season with salt. Add enough water so that there is 5 fingers of water left above the rice mixture level. Mix well and cook it covered on medium heat till the rice is cooked and mushy.
By this time heat butter in a pan and fry the red chilies and garlic slices till they turn crispy. Remove them on a paper towel. Use the remaining butter to crisp fry the onion slices.
Take a ladle full of pish pash and top it up with the crispy fried red chilies, onion and garlic. Best enjoyed on a lazy rainy night.