ANGLO-INDIAN CHICKEN PISH PASH
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 cinamon
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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