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 PandaCategoryMeatDifficultyAdvancedAdd 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, 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
Directions
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, 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.
Its important to make sure spices are cooked for at least 5 minutes, otherwise they won’t share much flavour to the dish. The curry can
be kept in a sealed container for up to 3 days in the fridge or 3 months in a freezer.