Name: Chicken Do Pyaza
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: 4 rice measuring cups of basmati rice; 800 g diced chicken; 8 tbsp vegetable oil; 1 large white onion, thinly sliced; 1 stick 7.5cm/3 inch piece of fresh root ginger, peeled and grated; 4 garlic cloves, minced; 1 tsp dried fenugreek leaves kasthoori methi; 2 tbsp garam masala; 1 ¼ tsp ground chilli powder; ¼ tsp ground turmeric; 1 tbsp ground cumin; 1 pierced green chilli; 6 peppercorns; 3 large white onions, cut in half and thinly sliced; 2 tsp tomato purée (heaped); 4 sticks fresh coriander / cilantro, leaves and stalks chopped; 1 tsp sugar; 200 ml water; 2 tsp salt

In India, do (pronounced ‘dough’), means two and pyaza is onion. Do pyaza refers to the onions being used in two ways. Diced onions are first fried with spices and then larger pieces of onions are added at the end to give a spicy dish which is also sweet from the onions. The pyaza style of cooking can be used for mutton, lamb, goat, beef, fish and veg dishes.

AuthorHungry PandaCategoryMeatDifficultyAdvanced

Yields4 ServingsUnitsDefault

Prep Time30 minsCook Time50 minsTotal Time1 hr 20 mins

FOR THE RICE

4 rice measuring cups of basmati rice

FOR THE CURRY

800 g diced chicken

8 tbsp vegetable oil

1 large white onion, thinly sliced

1 stick 7.5cm/3 inch piece of fresh root ginger, peeled and grated

4 garlic cloves, minced

1 tsp dried fenugreek leaves kasthoori methi

2 tbsp garam masala

1 ¼ tsp ground chilli powder

¼ tsp ground turmeric

1 tbsp ground cumin

1 pierced green chilli

6 peppercorns

3 large white onions, cut in half and thinly sliced

2 tsp tomato purée (heaped)

4 sticks fresh coriander / cilantro, leaves and stalks chopped

1 tsp sugar

200 ml water

2 tsp salt

HOW TO MAKE

Add the rice (4 cups) to the white rice level 4 line on your rice cooker bowl. Select the WHITE RICE or similar function on your rice cooker. Press START.

Add 2 tbsp of the oil in a large heavy pan and put on medium-high heat. Add the diced onion, ginger, fenugreek and garlic and fry for 6-8 minutes or until the onion softens/turns golden brown.

Add the diced chicken cook until it’s sealed then add the ground turmeric, chilli powder, green chilli, garam masala, ground cumin and peppercorns then stir to coat the chicken with the spices.

Add the tomato puree, sugar, water, salt, pierced chilli and raise heat to boil.

Reduce heat to low and simmer gently, partial cover for 30 minutes or until the chicken is cooked through.

Whilst the curry cooks add 6 tbsp of oil and add the finely sliced onions to another pan.

Add a pinch of salt and cook on a medium heat until the onions are completely brown, sweet and tangled.

Then when ready stir through the fresh coriander and caramelised onions to the curry and serve with rice.

Ingredients