| Origin | |
|---|---|
| Place of origin | India (Mughal Empire), Pakistan |
| Region or state | Karachi, Lahore, Hyderabad |
| Dish details | |
| Main ingredient(s) | onions, meat |
Dopiaza (Urdu: دوپیازه "(having) two onions") is a South-Asian curry dish. It is prepared with a large amount of onions, both cooked in the curry and as a garnish. Onions are added at two stages during cooking, hence the name ("two onions"). The dish usually contains a meat, usually king prawns, chicken, lamb, or shrimp; however, it can also be prepared in a vegetarian style.[1]
Contents |
According to the legend the dish was created when a courtier of Mughal emperor Akbar Mullah Do Piaza accidentally added a large quantity of onions to a dish. The dish evolved further in Hyderabad, India and became a staple of Hyderabadi cuisine.[1]
As many other Hyderabadi dishes, the addition of a sour agent is a key part of dopiaza. Most often, raw mangoes are used; however, lemon juice or cranberries can be used as well.