Dopiaza

Dopiaza
Place of origin:
India, Pakistan
Region or state:
India: Andhra Pradesh Pakistan: Sindh Punjab Bangladesh: everywhere
Main ingredient(s):
Meat, onions, curry
Recipes at Wikibooks:
Dopiaza
Media at Wikimedia Commons:
Dopiaza

Dopiaza (persian: دوپیازه "from Persian meaning (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]

History

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]

Ingredients

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.

The simple recipe for Dopiaza is made up of chicken or meat, onions, ginger and garlic paste, whole hot spices (black cardamoms, cloves and peppercorns), salt and chili powder.

See also

• Mullah Do Piaza
• Kairi ka Do Pyaza

References

External links

Wikibooks Cookbook has a recipe/module on Dopiaza

• Chicken Dopiaza from Begums Kitchen
• Lamb Dopiaze Recipe
• Mutton dopiaza recipe
• Egg Dopiaza Recipe

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