Dopiaza

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Dopiaza
Dopiaza.JPG
Place of origin India, Pakistan
Region or state India:
Telangana State
Pakistan:
Sindh
Punjab
Bangladesh:
everywhere
Main ingredients Meat, onions, curry
Cookbook:Dopiaza  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[edit]

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[edit]

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[edit]

References[edit]

  1. ^ a b C.S.Rajah and Priya.W (2005). Food of India. murdoch books pvt ltd. p. 120. ISBN 978-1-74045-472-8. Retrieved 12 October 2011. 

External links[edit]